This salad will transport your taste buds to the Mediterranean coast on the first bite.
4 oz 80 Acres Farms RHINE GARDEN
1/2 cup 80 Acres Farms FIREWORKS TOMATOES, halved
cucumber, sliced
1 can chickpeas, drained and rinsed
1/4 cup feta, cubed
1 cup artichoke hearts, halved
1/4 red onion, thinly sliced
1/2 cup kalamata olives, pitted
6–8 medium shrimp, peeled and deveined
1 cup farro, cooked per packaging
1/4 cup lemon juice
1 tsp oregano, more to taste
1 large garlic clove, minced
3/4 tsp salt
3/4 black pepper
1/4 cup extra virgin olive oil