Burst Tomato and Shrimp Farro Salad

July 30, 2019
0 Ratings
Photo by Jennifer Post
  • Prep time 45 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

Served warm or at room temperature, this grain salad uses fresh ingredients that are available all year round! Whip it up on a warm summer night or a cool fall evening. —Jennifer Post

What You'll Need
  • For the Farro
  • 2 cups Farro
  • 2-3 cups Chicken Stock
  • For the Add-Ins
  • 16 Jumbo Shrimp
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 tablespoon Olive Oil
  • 2 handfuls Fresh Spinach
  • 1 pound Cherry or Grape Tomatoes, divided in half
  • 4 ounces Feta Cheese, divided
  • 4 tablespoons Toasted Pumpkin Seeds
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Fresh Basil and Parsley
  1. Add farro and chicken stock to pot and bring to a boil
  2. Once at a boil, turn flame down to a simmer and cook until the farro has absorbed all the liquid and is fully cooked. You can add more liquid if necessary.
  3. In the meantime, season the shrimp with salt, pepper and garlic powder.
  4. Heat olive oil in sauce pan and cook shrimp until just barely done. Set aside.
  5. In remaining olive oil, add half of your grape or cherry tomatoes and cook until they just start to burst open.
  6. Place hot tomatoes in a bowl and gently, with the back of the spoon, smash them to release juices, then add in balsamic vinegar, basil and parsley. Season to taste and stir to combine.
  7. Once farro is fully cooked, turn off heat and add in spinach and stir to wilt
  8. Add in shrimp, tomato/balsamic mixture and the other half of the tomatoes, which have been left fresh and whole. Stir to combine.
  9. Top each serving with feta cheese and pumpkin seeds for crunch.

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