Print

Greek Farro Salad

This salad will transport your taste buds to the Mediterranean coast on the first bite.

  • Author: 80 Acres Farms
  • Prep Time: 10
  • Cook Time: 3
  • Total Time: 13 minutes
  • Yield: 2 Servings 1x

Ingredients

Scale

FOR THE SALAD:

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

68 medium shrimp, peeled and deveined

1 cup farro, cooked per packaging

FOR THE DRESSING:

1/4 cup fresh 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

Instructions

FOR THE SALAD:

  1. Bring 8 cups of water to a boil over high heat. Add shrimp and simmer for 2-3 minutes until pink. Remove shrimp from the pot and place it into an ice bath (ice and water) to stop the cooking process. Let cool.
  2. Add all ingredients to a bowl of RHINE GARDEN.
  3. Drizzle with dressing and enjoy.

FOR THE DRESSING:

  1. In a small bowl, add all dressing ingredients. Lightly whisk. Set aside.