Ingredients

• 1 cup farro (or quick cook barley)
• 2 slices center-cut bacon
• 1 medium shallot chopped
• 2 tablespoons white-wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pint cherry tomatoes, quartered
• 1/4 cup chopped fresh basil

Directions

1. Place farro 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 mins for barley). Drain and transfer to large bowl.

2. Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Drain on paper towel-lined plate, leave the fat in the pan. Add shallot 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.

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