Farro Salad with Shrimp and Zucchini. A delicious, fresh, and colorful recipe, the farro salad is one of the most appreciated dishes of summer! When the heat comes, it’s a must.
And it’s so good it can even be included in a party buffet, our guests will be captivated!
Its colors and the myriad of flavors that come together in the dish make it one of the most popular during the warm months. A harmony of taste that appeals to both adults and children, nourishing without being heavy.
Farro salad, along with cold pasta, is one of the dishes used as a take-away, to bring lunch to the office or for a picnic.
Practical, fresh, nutritious, and inviting, this salad can be prepared with preferred ingredients, choosing seasonal vegetables or pairing it with other grains, like barley, rice, or wheat.
I chose a simple and basic version of this dish, using fresh zucchini and seasonal vegetables
Farro salad is a fresh and light recipe because it is made with simple ingredients that are not heavy.
To harmonize everything, you can add a little mayonnaise, or for an even lighter option, just a drizzle of extra virgin olive oil and organic lemon juice.
Great even when prepared in advance, they are perfect for those who are always on the go but do not want to give up tasty, balanced dishes that bring creativity to the kitchen.
It is prepared in minutes, keeps perfectly in the fridge, and is perfect to bring to the office, the beach, or for an outdoor lunch.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 311.81 (Kcal)
- Carbohydrates 27.57 (g) of which sugars 5.84 (g)
- Proteins 24.15 (g)
- Fat 13.26 (g) of which saturated 1.80 (g)of which unsaturated 0.32 (g)
- Fibers 4.54 (g)
- Sodium 889.47 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Farro Salad with Shrimp and Zucchini
- 2 1/2 cups pearled farro
- 4 zucchini
- 1 1/3 cups cherry tomatoes
- 1 lemon (juice and organic zest)
- to taste chopped parsley
- 12 oz shrimp (plus some larger ones for decoration, frozen are fine too)
- to taste salt
- to taste extra virgin olive oil
Tools
- Pot
- Colander
- Bowl
- Pan
Steps
Farro Salad with Shrimp and Zucchini
Rinse the farro under running water for a few minutes, then place it in a pot and cover with water.
Cook for about 35/40 minutes, but taste before turning off the heat to check doneness.
(I always recommend checking the cooking time on the package).
Place the cooked farro in a bowl, add salt and a tablespoon of oil, mix, and let it rest in the refrigerator.Wash and trim the zucchini
Grate the zucchini, squeeze them well, and place them in a bowl.
Rinse the shrimp under running water.
Shell them and remove the dark vein from the back.
Put oil and shrimp in a pan and sauté over high heat until they turn pink.It will take just a few minutes.
Do not overcook or they will become tough.
Season with salt, add a grind of pepper.(Set aside some larger shrimp to decorate the dish at the end).
Then add them to the zucchini.
At this point, cut the cherry tomatoes into slices or pieces and incorporate them.
Squeeze half a lemon into a bowl, add the extra virgin olive oil, mix, and set aside.
Combine the farro with the zucchini and shrimp, add the chopped parsley and the lemon vinaigrette.
If the lemon is organic, I recommend grating a little zest and adding it to the vinaigrette.
Mix.
Place the cold farro with shrimp, zucchini, and lemon in the refrigerator for at least 1 hour before serving.
The advice remains the same: serve this finger food a few minutes after taking it out of the fridge because the freshness makes this dish, fragrant and light, even more inviting.
Decorate it with shrimp and slices of organic lemon.
Enjoy your meal…..
Advice
This salad can be stored in the refrigerator in an airtight container for up to a couple of days.
It’s perfect for a quick lunch or an outing. Or take it to work with you.
Storage:
It keeps for 1/2 days in an airtight container.
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