Bacon, Tomato & Farro Salad (EatingWell)
Tomatoes arrive in early summer and they provide sweet rewards! From cherry tomatoes to heirloom, they are versatile and provide nutrients and a taste explosion to any dish.
Tomatoes are loaded with lycopene, an antioxidant that appears to protect against certain cancers and heart disease. Cooking tomatoes in oil boosts the body’s absorption of lycopene.
Serve cold in gazpacho (cold tomato-vegetable soup), stuffed with goat cheese blended with fresh herbs and low-sodium bacon bits, slices with a drizzle of extra virgin olive oil and fresh basil, or in hot dishes.
Bacon, Tomato, Farro Salad: (EatingWell.com)
Makes 6 servings, about ¾ cup each
1 cup farro or quick cook barley
2 slices center-cut bacon
1 medium shallot
2 tablespoon white-wine vinegar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 pint cherry tomatoes, quartered
¼ cup chopped basil
1. Place farro (or barley) in a medium saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat and simmer until tender, 15 to 20 minutes for farro (about 10 minutes for barley). Drain and transfer to a large bowl.
2. Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Drain on a paper towel-lined plate; leave the fat in the pan. Add shallots to the pan and cook, stirring, for 1 minute. Stir in vinegar, salt and pepper. Remove from heat.
3. Crumble or chop the bacon. Add to the bowl along with tomatoes, basil and the warm vinaigrette; gently stir to combine. Serve warm or at room temperature.