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- 6-10 slices bacon, to taste (it is fantastic either way but we liked it with more, and it is nice to have 1 to garnish)
- 1 small or ½ large red onion, chopped
- 1½ cups farro (I used semi-pearled because that is what I can find)
- salt to taste
- 1 cup frozen corn (I strongly prefer organic) or fresh sliced off the cob and boiled until al dente if it is summer
- 1 small or ½ large red onion, diced very finely
- 2 dry pints of grape tomatoes, sliced in half
- 2 hothouse cucumbers, peeled and seeded, sliced into half moons
- ½ cup chopped fresh flat leaf parsley
- 3 T chopped fresh mint
- For the dressing:
- 1 garlic clove, smashed
- zest of one lemon
- juice of one lemon
- ¼ cup white balsamic vinegar
- ½ t ground cumin
- approximately ½ cup extra virgin olive oil, to taste
- scant warm (i.e., still melted) tablespoon of bacon fat
- salt and pepper to taste
- whole grains
View Full Recipe at The Spiced Life
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