Greek Farro Salad

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 fresh lemon juice

1 tsp. oregano, more to taste

1 large garlic clove, minced

3/4 tsp. salt

3/4 tsp. black pepper

1/4 cup 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.
In a small bowl, add all dressing ingredients. Gently whisk them together. Set aside.
Add all salad ingredients to a bowl of RHINE GARDEN.
Drizzle with dressing and enjoy!

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