Lunch: Apple, Farro and Bacon Salad with Warm Feta Cheese

Double the farro, let cool and freeze flat in resealable plastic bags. When ready to use, transfer the frozen farro to a strainer and pour boiling water over it. Stir into soups and stews, or toss with sauteed onions and herbs for an easy side.

Ingredients

1 1/2 c. farro
4 slices bacon
4 oz. feta cheese
2 tbsp. plus 1 tsp. olive oil
1 tsp. fresh thyme (from about 2 sprigs)
kosher salt
Black pepper
2 tbsp. red wine vinegar
1/2 small red onion, finely chopped
2 stalks celery, thinly sliced
1 c. red seedless grapes (5 oz.), halved
1 crisp red apple (we used Gala), cored and cut into thin 1-in. pieces
1 bunch arugula, thick stems discarded

Instructions

Heat oven to 425 degrees F. Cook the farro according to package directions. Place the bacon in a single layer on a rimmed baking sheet and roast until crisp, 12 to 15 minutes; crumble and set aside.
Meanwhile, place the feta in the center of a piece of foil. Drizzle with 1 teaspoon oil; sprinkle with the thyme and pepper. Pull the foil up around the feta to create a pouch. Bake for 5 minutes just before serving.
In a large bowl, whisk together the vinegar and 1/2 teaspoon each salt and pepper. Add the onion and toss to coat; let sit for 5 minutes. Add the celery, grapes, and apple and toss to combine.
Add the farro, drizzle with the remaining 2 tablespoon oil and toss to combine. Fold in the arugula and bacon and serve with the feta.

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