6 ounces feta, crumbled
2 banana or melrose peppers, sliced very thinly crosswise, seeds and pith removed
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 bunch arugula, torn into pieces
1. Cook the farro or quinoa according to package directions. Spread on a cookie sheet to cool to room temperature.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove from skillet. Drain on paper towels; crumble bacon.
3. Cook the onions in the bacon fat, turning as needed, until slightly charred and beginning to soften, 8 minutes. Sprinkle with 1/4 teaspoon salt as they cook. Remove from skillet; coarsely chop.
4. Meanwhile, stir the peaches, feta, and peppers together with the grain in a large bowl. Add the bacon and onions. Whisk together the oil, vinegar and 1/4 teaspoon salt in a small bowl. Pour over the salad; stir gently to combine. Taste for salt; add more olive oil if it seems a bit dry. Can be chilled several hours and served later; bring to room temperature before serving. Stir in arugula leaves right before serving.
Per serving: 307 calories, 16 g fat, 6 g saturated fat, 30 mg cholesterol, 33 g carbohydrates, 9 g protein, 615 mg sodium, 4 g fiber.
