-
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
Ingredients
- 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
Directions
-
Add farro and chicken stock to pot and bring to a boil
-
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.
-
In the meantime, season the shrimp with salt, pepper and garlic powder.
-
Heat olive oil in sauce pan and cook shrimp until just barely done. Set aside.
-
In remaining olive oil, add half of your grape or cherry tomatoes and cook until they just start to burst open.
-
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.
-
Once farro is fully cooked, turn off heat and add in spinach and stir to wilt
-
Add in shrimp, tomato/balsamic mixture and the other half of the tomatoes, which have been left fresh and whole. Stir to combine.
-
Top each serving with feta cheese and pumpkin seeds for crunch.
See what other Food52ers are saying.