Warm Farro Salad with Heirloom Tomatoes and Bacon Recipe

This week, I've been tearing through the June issue of Eating Well, making so many fresh, delicious, and nutritious meals. This is an adaptation of a recipe I found there. I used orange heirloom tomatoes instead of cherry tomatoes, thyme instead of basil, and red onions instead of scallions.

This was my first time making or eating farro, but I've been seeing it on Pinterest a lot, and it looked so good that I was excited to try it. Farro, available in the bulk-foods section of natural food stores, is basically whole grains of wheat that you cook on the stovetop like rice, couscous, or quinoa. It's full of fiber, and it's insanely delicious.

Ingredients:
1 half cup uncooked farro
2 slices bacon
1/4 red onion, diced
1 tablespoon white wine vinegar
1 medium orange heirloom tomato (or your favorite variety), diced
A few springs fresh thyme
salt and pepper

01. Cover farro with two inches of water and bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally, for 20 minutes or until tender and chewy (about the texture of rice). Drain and transfer to a large mixing bowl.
02. Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel, reserving bacon fat in the skillet.
03. Add onion to the skillet and cook for about one minute. Stir in vinegar, salt, and pepper. Remove from heat.
04. Crumble bacon over farro. Add tomatoes, oniony dressing, and thyme. Toss to coat. Garnish with more fresh thyme.

Serves 2 as meal, 4 to 6 as a side