Cookwith

Name: Mediterranean Shrimp & Farro Salad with Feta
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz raw large shrimp, peeled and deveined (about 140g); 1/2 cup cooked farro (about 45g dry); 2 cups baby arugula (about 50g); 1/4 cup roasted red peppers, sliced (about 30g); 8 Kalamata olives, pitted and halved (about 25g); 1.5 oz feta cheese, crumbled (about 40g); 1 tbsp fresh dill, chopped (plus more for garnish); 1 tbsp extra-virgin olive oil; 1 tbsp lemon juice (plus lemon wedges for garnish); 1 tsp red wine vinegar; 1 clove garlic, minced; 1/2 tsp dried oregano; 1/4 tsp smoked paprika; 1/4 tsp kosher salt; 1/8 tsp black pepper; Zest of 1/4 lemon

Mediterranean Shrimp & Farro Salad with Feta

miradugm

This Mediterranean Shrimp & Farro Salad is a summer showstopper—herb-marinated shrimp, with a smoky hint of paprika, crown a bed of nutty farro and crisp, peppery arugula. Roasted red peppers and briny olives bring color and zip, while creamy feta adds a tangy finish. A zesty lemon-oregano vinaigrette ties everything together, and a flourish of fresh dill and lemon makes each bite burst with Mediterranean sunshine. High in protein and vibrantly fresh, this salad is perfect for a California summer evening, especially alongside a charcuterie board and a chilled glass of white wine.

Ingredients

Instructions

In a medium bowl, whisk together 1/2 tablespoon olive oil, 1/2 tablespoon lemon juice, garlic, oregano, smoked paprika, 1/4 tsp salt, and black pepper. Add the shrimp and toss to coat. Marinate for 10 minutes while you prep the salad components.
Cook farro according to package directions if not already cooked; drain and cool slightly.
Heat a grill pan or skillet over medium-high heat. Grill shrimp for 2-3 minutes per side until pink, opaque, and just cooked through. Set aside.
In a large bowl, toss arugula, cooked farro, roasted red peppers, olives, and half the dill.
In a small jar or bowl, whisk together remaining olive oil and lemon juice, red wine vinegar, lemon zest, and a pinch of salt and pepper for the vinaigrette.
Drizzle the vinaigrette over the salad and toss to combine.
Plate the salad, top with grilled shrimp and crumbled feta. Garnish with remaining dill and lemon wedges.
Serve immediately for the freshest flavors.