1
Lay the bacon out in a single layer on a baking sheet tray, and bake at 325°F for 20-25 minutes depending on desired crispness. Remove the bacon from the tray and transfer onto a plate lined with paper towels. Save the rendered fat from the sheet tray.
2
Increase the temperature of the oven to 425°F.
3
Place the corn, bacon fat, and the minced garlic in a large mixing bowl. Season with salt and pepper, and stir to evenly combine ingredients.
4
Transfer this mixture back to the baking sheet tray, and place into the preheated oven. Bake for 6-8 minutes or until the corn becomes lightly charred.
5
In another large mixing bowl, add the corn mixture with the red onion, bell peppers, oregano, and vinaigrette. Crumble the cooked bacon into the mixture, and mix to incorporate.
6
Transfer the bacon salad to a serving dish, and top with crumbled feta.
