You used to only be able to find it in Italian specialty stores, which is where I got that gorgeous bag above (SO hard to snip into that one) but now you can pretty reliably find it in supermarkets near the rice and barley. And rice and barley? I love you, but you’ve got serious competition.
So what is farro, exactly? It’s a wheat grain that is packed with protein and fiber…it looks like a cross between brown rice and barley.
It takes about 30 minutes to simmer up in to slightly chewy, nutty deliciousness – I find it SO much easier and more reliable to cook than rice any day of the week. I love it as a salad base with tuna, with eggs, with chicken – there is nothing that you can’t make better with farro, and it adds just the right amount of substance to turn that salad into a satisfying meal. Yay farro!
So once you have your farro, this salad is simply a matter of tossing it with some cooked shrimp, some cherry tomatoes and cucumber and red onions, some capers and crumbled feta cheese and lemon juice and olive oil, and a nice chopped handful of this…
Mint is the cheeriest herb I know. Sometimes I toss in a little chopped romaine lettuce if I have it too, just for that extra crunch. I am all about the crunch.
At this point I’m sure you are wanting to go out and buy yourself several pounds of farro, so I will leave you with the recipe! Happy farro, everyone.
- 1 cup farro
- 1 pound shrimp, peeled and cooked
- 1 cup cherry tomatoes, halved
- ½ small red onion, chopped
- ½ cup fresh mint, chopped
- ¼ cup capers
- Juice from one small lemon
- 4 ounces feta cheese, crumbled
- ¼ cup olive oil
- 2 cups chopped romaine lettuce
- Salt and pepper to taste
- Cook farro according to package directions and drain.
- Mix farro with shrimp, tomatoes, onion, mint, capers, lemon juice, feta cheese, lettuce and olive oil.
- Season to taste with salt and pepper and serve.