Spring Farro Salad with Feta, Lemon and Mint

This is hands-down one of our favorite summertime meals.

What better way to watch a sunset then on the patio enjoying a salad packed with fresh produce, feta cheese and refreshing lemon and mint. It’s great as a side or main dish topped with grilled shrimp and is sure to please guests and family alike.

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Spring Farro Salad with Feta, Lemon and Mint

This is hands-down one of our favorite summertime meals. What better way to watch a sunset then on the patio enjoying a salad packed with fresh produce, feta cheese and refreshing lemon and mint. It's great as a side or main dish topped with grilled shrimp and is sure to please guests and family alike.

Course

Appetizers, Main Dish, Salads, Side Dishes

Prep Time

4 minutes

Cook Time

30 minutes

Passive Time

2.5 hours

Servings

Ingredients

Main Ingredients:

• 1 cup farro, uncooked (yields approx. 3 cups cooked)
• 2 & 1/2 cups chopped asparagus (approximately 12 thick stalks)
• 1 cup peas, fresh or frozen
• 3 ounces feta
• 3 tablespoons fresh finely chopped mint leaves
• 1 tablespoon 100% extra virgin olive oil
• 1/2 teaspoon Himalayan pink salt and pepper (each)
• 1/4 teaspoon crushed red pepper flakes
• 1/2 lemon

Shrimp: Optional

• 1 pound medium-large shrimp (peeled and deveined)
• 1/2 cup 100% pressed orange juice
• 2 teaspoons minced ginger

Course Appetizers, Main Dish, Salads, Side Dishes Prep Time 4 minutes Cook Time 30 minutes Passive Time 2.5 hours Servings Ingredients Main Ingredients: 1 cup farro, uncooked (yields approx. 3 cups cooked) 2 & 1/2 cups chopped asparagus (approximately 12 thick stalks) 1 cup peas, fresh or frozen 3 ounces feta 3 tablespoons fresh finely chopped mint leaves 1 tablespoon 100% extra virgin olive oil 1/2 teaspoon Himalayan pink salt and pepper (each) 1/4 teaspoon crushed red pepper flakes 1/2 lemon Shrimp: Optional 1 pound medium-large shrimp (peeled and deveined) 1/2 cup 100% pressed orange juice 2 teaspoons minced ginger

Instructions

Shrimp:

1. Place shrimp in a baggie with OJ and minced ginger. Allow shrimp to marinade for 1-2 hours.
2. Preheat grill to medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Cook shrimp for 5 minutes per side, or until opaque. Remove shrimp from skewer and set aside.

Farro Salad:

1. Boil water and cook farro as directed. While farro is cooking, chop asparagus in 1/8" pieces and remove tough bottoms.

   
2. 2 minutes prior to farro being removed from stove top, add asparagus and peas into boiling pot. Boil farro, asparagus and peas for 2 minutes and strain.
3. Allow farro to cool. Add feta, mint, EVOO, salt, pepper and crushed red pepper.

   
4. Zest lemon in farro salad and squeeze lemon juice into salad. Add shrimp to salad and toss. Enjoy!

   
5. 

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