Greek Farro Salad

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

Units Scale

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

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

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