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Kamut, Bacon and Tomato Salad Recipe with Roasted Red Pepper Relish

Kamut, Bacon and Tomato Salad Recipe with Roasted Red Pepper Relish

In Life:

I’m getting better at taking care of myself. Like really listening to myself and being sensitive to my needs. Like listening (truly listening) to what my mind and body are telling me they need. It used to be that it would have to get to a loud yell for me to pay attention. These days I feel like I can’t even ignore the whisper. And that’s a good, good thing.

For years, I cast aside my wants and needs in favor of doing what I “should” or was expected to do. I had gotten to a point where I didn’t even know what it was that I wanted. Or needed, at times. It was hard for me to even form an opinion on so many things because I had never just sat back and given myself the luxury of doing such things. I shake my head and chuckle at this now. How I ever considered taking care of myself and my needs a luxury is was beyond me.

Martyrdom is not a prize to be won. You don’t win a medal for running yourself into the ground. Sure, everyone has commitments and things that are demanding, but you do all of that a disservice if you don’t take care of yourself first. You’re no good to anyone else if you can’t even take care of yourself. It’s totally the oxygen mask on the plane analogy: secure your mask first then try to help others with theirs. You’re no good to anyone if you’re dead. Or run into the ground from exhaustion – whichever applies. I had to learn this the hard way. And it took me a long time to realize that this didn’t have to be the case.

What about you? Do you consider it a “luxury” to impart self-care on yourself? Have you learned it the hard way like me? Am I crazy? 😉 Let me know what you think and how you feel about this. I imagine this is a touchy subject for some people. In this country we’re taught wrongly that it’s some how noble to sacrifice ourselves for others. I whole-hearted disagree. Do you?

In Cooking:

Today I present you the final installment of my cooking with Kamut series, brought to you by Bob’s Red Mill. Previously we explored the basics of Kamut, a Kamut, Zucchini and Corn Salad, and a casserole with Kamut, Eggs and Swiss Chard. Today I bring you a Kamut, bacon and tomato salad recipe, and it features the roasted red pepper relish that I published last week. I love this salad so much.

Kamut, Bacon and Tomato Salad Recipe with Roasted Red Pepper Relish

For those of you who haven’t been here for the whole Kamut series, I’ll talk a little about what Kamut is. It’s an ancient grain that hails from Egypt. It’s not gluten free, but it is packed with protein. It’s good for vegetarians and vegans who are able to tolerate gluten in their diets. It’s a versatile grain that goes well in salads as well as warm dishes. The only thing about Kamut is that it should ideally be soaked overnight before cooking. It’s a very hearty grain, and the bite on it is softer when the grain is properly soaked. This step is especially crucial when you plan to use Kamut is a cold salad like this one.


So today the salad I bring you isn’t vegetarian, but could be made so by simply omitting the bacon. This is still a fantastic salad sans bacon because it still contains my delicious red pepper relish, mozzarella cheese, fresh basil and cherry tomatoes. All wonderfully delicious ingredients. Some of my favorite actually.

Key Ingredients for Kamut, Bacon and Tomato Salad Recipe with Roasted Red Pepper Relish

In case you missed last Friday’s post, this roasted red pepper relish is divine. I published the relish as its own recipe post because I plan to use it in a sandwich later this month, and it’s just a really good spread to have on hand anyway. That bright red roasted bell pepper color is punctuated by green basil and capers. Garlic helps round out the flavor profile. This relish is the main reason the Kamut salad is able to get away with so few ingredients.

Roasted Red Pepper Relish Recipe

To close, I also have a couple of announcements to make. Right now my Grains of Discovery giveaway is still live (through this coming Thursday 10/3/13 at 12am CST). Enter here for a chance to win a kit of 9 specialty grains (a $50 value). Also, tomorrow night (Wednesday 10/2/13) at 7pm CST, I will be participating in a Google Hangout with Dr. Jean Layton of Gluten Free Doctor and four other bloggers. It’s a 30 minute Hangout where we’ll be discussing all things Kamut. Join us here. I’m really excited to be participating in such a great event!

Kamut, Bacon and Tomato Salad Recipe with Roasted Red Pepper Relish

Yield: 4 meal-sized portions

Kamut, Bacon and Tomato Salad Recipe with Roasted Red Pepper Relish

This Kamut, bacon and tomato salad recipe features a roasted red pepper relish, fresh basil and whole milk mozzarella. Kamut is delicious ancient grain that's packed with protein.


  • 1 1/2 cups Kamut (pre-soak overnight before cooking)
  • 4 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 recipe roasted red bell pepper relish
  • 1 pint grape or cherry tomatoes, halved length-wise
  • 1 cup diced whole milk mozzarella
  • 5 slices of bacon, cooked crispy and crumbled or chopped
  • 1/4 cup chiffonade basil leaves


  1. Before starting anything else, put the Kamut to cook in the water and kosher salt. Cover the pot and bring to a rolling boil then continue to boil lightly for 40 minutes total. Once done, drain and rinse with cold water. Set aside until ready to combine salad ingredients. To learn more about handling Kamut, check out my introductory blog post.
  2. While the Kamut is boiling, proceed to prepare the remaining ingredients as indicated above.
  3. When the Kamut is done, combine all ingredients in a bowl, stir to combine.
  4. Serve immediately. Keeps well in fridge in an air tight container for up to 5 days. If you're making ahead, it's best to add the cheese the day you plan to serve it.

Prep:15 min

Cook:45 min

Total:1 hour

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