Farro salad with shrimp is a light, flavorful dish, perfect for eating cold on hot summer days, or it can be enjoyed at room temperature or warm. This is not the usual farro and shrimp salad because it is also enriched with octopus and vegetables. I recommend also trying POTATO AND SHRIMP SALAD, which is also easy and delicious. Now let’s see how to make Farro Salad with Shrimp, and if you try it, let me know. Barbara

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Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare farro salad with shrimp

1 1/4 cups pearled farro
1 octopus (about 0.7 lbs)
0.66 lbs shrimp (or prawns)
0.5 cups cherry tomatoes
1/3 cup corn
1/3 cup black olives
2 leaves bay leaves
to taste basil
to taste salt
to taste extra virgin olive oil

How to prepare farro salad with shrimp

Let’s start preparing the farro salad with shrimp, rinse the farro under running water.
Then pour it into salted water and cook it for the time indicated on the package, then drain it and let it cool.
Clean the octopus from the innards, remove the eyes and beak, and wash it very well under running water. Before fully immersing the octopus in the boiling water, to which you will have also added 2 bay leaves, curl the tentacles by raising and lowering the octopus several times, holding it by the body. When the tentacles have curled, fully immerse it in the boiling water and cook it in salted boiling water for about 40 minutes; the time may vary depending on the octopus. Check the cooking by inserting a fork; if it goes in easily, it’s cooked.
Then let it rest in its water for about 30 minutes, then drain it and cut it into pieces.
Clean the shrimp, remove the shell, cut along the back, and using a toothpick, remove the black vein and wash them under running water.
Place them in a pot with water and set them on the stove to cook for 2/3 minutes from when the water starts to boil, then drain them and let them cool.
Cut the black olives into slices
and chop the cherry tomatoes.
When the farro is ready, pour it into the bowl and add the chopped octopus,
the corn rinsed under running water,
the chopped cherry tomatoes,
the sliced olives,
and also add the shrimp.
Now season with some salt,
extra virgin olive oil
and coarsely chopped basil leaves.
Mix well and let rest, better if in the refrigerator, for at least 1 hour. If you consume it cold, let it rest even longer.
Serve the farro salad with shrimp and add salt and extra virgin olive oil if needed.