Mediterranean Farro “Salad”: Your New Go-To Recipe

If you’re looking to be transported to the Mediterranean for an upcoming meal, look no further than this recipe! This “salad” of sorts is healthy, filling, and loaded with whole foods.

Fun fact: all of the produce used in this recipe happens to be a fruit!

Here’s what you’ll need to make 4 portions:

8 ounces of Farro

1/2 English cucumber

6 ounces mini heirloom tomatoes

2 ripe avocados

Approximately 30 medium-sized shrimp (more if you like bigger portions)

1 lemon

1/2 tsp. garlic

1 teaspoon Herbs de Provence

1 tablespoon ghee

2-4 ounces freshly crumbled feta cheese (to taste)

Salt & Pepper to taste

 

Here’s what to do:

Cook the farro in boiling water until tender. It cooks like pasta (just dump it into a big pot of water!), so no need to measure out the liquid. Strain out the water, and then place the farro in a bowl to cool. While the farro is still warm, add the garlic, the juice of half a lemon, lemon zest (if you desire), Herbs de Provence, and Salt & Pepper to taste. Mix well and let cool.

Wondering why the French masterpiece that is Herbs de Provence is making an appearance in a Mediterranean-inspired meal? This unique blend of herbs (which consists of Thyme, Marjoram, Rosemary, Basil, Sage, and Lavender) really does make the dish. The lavender and marjoram compliment the sharp taste of the cucumber perfectly, and, strangely, add a minty essence to the salad. Sure, you could add an Italian seasoning blend instead, but I guarantee the dish won’t be nearly as tasty as it is with the Herbs de Provence!

Now, back to the recipe!

While the farro is cooling, cut the cucumber and tomatoes into bite sized pieces. I personally like quartering the tomatoes and cucumber…the triangle shapes add a nice visual appeal to the dish. Once the farro is cool, gently stir in the cucumber and tomatoes. Spoon into serving bowls and top with freshly crumbled feta (however much you desire!).

A quick tidbit about farro:

Farro is a whole grain that comes from wheat. There are several varieties of Farro, and it is related to barley, quinoa, and wheat berries. Farro has a more substantial texture than quinoa or rice, which is why I like it for this dish. It’s mild, nutty flavor is really enjoyable, too. Especially with some freshly squeezed lemon juice and Herbs de Provence!

Just before you are ready to eat, preheat a sauté pan over low heat and add the ghee (you could use olive oil or butter if you prefer). Add the shrimp to the sauté pan and cook over medium-low heat. Add the remaining lemon juice, salt, and pepper. Remove the shrimp from the heat once they turn pink and opaque. Portion out the shrimp and serve over the farro salad, spooning the liquid from the pan over the top of each portion. Add 1/2 an avocado on the side of each bowl and serve!

This dish has become a go-to in our household, especially when I’m craving Mediterranean flavors. I hope it becomes a favorite for you, too!