Farro and Pink Shrimp Salad

Here is a recipe for an Italian-style farro and pink shrimp salad, a light and tasty option perfect for a summer lunch.

Ingredients

• 200 g pearl farro
• 200 g pink shrimp, already cleaned
• 1 garlic clove
• Extra virgin olive oil to taste
• Juice of 1 lemon
• A bunch of chopped parsley
• Salt and pepper to taste
• Arugula or a mix of salad greens to taste
• Cherry tomatoes to taste
• 1 chili pepper (optional)

Preparation

1. Start by rinsing the farro well under running water, then cook it in a pot of salted water following the package instructions (generally about 20-30 minutes). Once cooked, drain and let it cool.
2. Meanwhile, prepare the shrimp. If they are not already cleaned, shell them and remove the intestinal vein. Heat a drizzle of oil with a garlic clove in a pan, then add the shrimp and sauté for a few minutes until they turn pink. Season with lemon juice, chopped parsley, salt and pepper. You can add a chopped chili pepper for a spicy touch.
3. Remove the shrimp from the heat and let them cool.
4. Wash the cherry tomatoes and cut them in half or quarters. Wash and dry the arugula or salad greens you have chosen as well.
5. In a large bowl, combine the cold farro, the shrimp (removing the garlic from the pan after cooking), the cherry tomatoes and the salad greens.
6. Dress with extra virgin olive oil, optionally a little more lemon juice, salt and pepper to taste and mix everything well.

Trivia

The farro and shrimp salad is a relatively modern dish in Italian cuisine, combining Mediterranean traditional flavors with ancient grains like farro. Farro is a grain rich in proteins and fiber, and in the Mediterranean diet it is often used in soups or fresh salads. The ancient Romans consumed farro in various forms, from whole grains to flours, and today it is experiencing renewed popularity.