This veggie-forward dinner is easy to make, low on meat, and comes together in just 25 minutes.
All it takes is a little bit of center-cut bacon to add big flavor. Whole-grain farro and cannellini beans team up to deliver a bounty of fiber; ripe summer tomatoes and squash add a pop of color and plenty of vitamins A and C. Double the recipe for the marinated onions and stash the extras in your fridge for a week; they’re a great way to add a punch of flavor to simple sides, tacos, and salads. Dress the salad just before serving to preserve the delicate arugula’s fresh crunch.
How to Make It
Combine onion, red wine vinegar, canola oil, and 1/4 teaspoon of the salt in a small bowl. Stir and let marinate 15 minutes at room temperature. Prepare farro according to package directions; set aside.
Heat a large nonstick skillet over medium-high. Add bacon; cook until crispy, 6 to 8 minutes. Transfer bacon to a plate lined with a paper towel, reserving 2 tablespoons of the bacon drippings in skillet. Return skillet to medium-high; add cherry tomatoes, squash, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tomatoes start to burst and squash is slightly tender and lightly golden on edges, 4 to 5 minutes. Add beans; stir to combine, and remove from heat.
Transfer onions from marinade to a plate, and reserve marinating liquid. Add 1 tablespoon of the olive oil to marinating liquid, and whisk until combined.
Assemble the salad: Toss together arugula, and remaining 2 tablespoons olive oil and 1/4 teaspoon salt; spread in an even layer on a large platter. Add cooked farro to skillet with vegetables and beans, and stir to combine; spoon farro mixture over arugula. Tear bacon into bite-size pieces. Scatter bacon, marinated onions, feta cheese, and pepper over salad; drizzle with dressing. Serve immediately.