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Give me a choice on any sandwich and I'll choose a BLT on toasted sourdough (or my Grandmommy's meatloaf sandwich, same bread). So, yes, I eat said first choice multiple times per week. And don't worry, I only buy uncured bacon, for the record. I thought about it and realized that it's the flavors I adore, not the delivery by way of a bread bed. This salad is the pleasant result of ditching the bread but keeping everything else. And it's good. Really good.

Notes: Mayo is Hellmann's classic. See tips below for alternatives.

BLT Farro Salad

Ingredients: 2 cups cooked farro, 1 cup chopped tomatoes, 1 cup chopped green leaf lettuce, 1/2 cup cooked bacon (about 8 pieces, crumbled).

For the dressing: 2 large scoops mayonnaise (about 1/3 cup), 1 grated or minced garlic clove, the juice of 1/2 lemon, salt and pepper to taste.

Serves 2.

1. Make the dressing: In the bottom of a medium bowl, whisk the mayo, lemon juice, garlic, and salt and pepper until emulsified. Taste and adjust the seasoning.

2. Add the salad ingredients: Tip in the cooked farro, tomatoes, lettuce, and bacon. Toss to coat.


  1. Mayo alternatives: If you are worried about the fat content, use light, or try fat-free Greek yogurt or sour cream. If you are vegan, use vegan mayonnaise such as by Hellmann's, Simple Truth, or Sir Kensington's

#BLT Farro Salad #BLT Farro Salad recipe by the Kitchette #The Kitchette's BLT Farro Salad


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