Greek Grilled Shrimp and Farro Salad
This Greek grilled shrimp and farro salad is fresh, healthy, and packed with Mediterranean flavor. Made with lemon garlic shrimp, nutty farro, crisp vegetables, and feta, it’s perfect for summer dinners, meal prep, or light lunches.
- Prep Time: 20 minutes
- Cook Time: 15 MINUTES
- Total Time: 35 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner, Lunch, SIDE DISH | PASTA SALAD
- Method: Grilling, STOVETOP
- Cuisine: MEDITERRANEAN INSPIRED
Ingredients
Scale
For the Shrimp
- 1 ½ lbs shrimp, peeled and deveined
- 3–4 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 tablespoon Italian seasoning
- Zest of ½ lemon
- ¼ cup olive oil
- Salt and pepper to taste
For the Farro Salad
- 2 cups farro
- 6 cups water
- 1 cucumber, chopped
- ½ red onion, diced
- 1 yellow bell pepper, chopped
- ½ pint cherry tomatoes, halved
- ½ cup feta cheese
For the Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the farro
Bring farro and water to a boil. Reduce heat and simmer for 15–20 minutes until tender. Drain and let cool. - Marinate the shrimp
In a bowl, combine shrimp, garlic, thyme, Italian seasoning, lemon zest, olive oil, salt, and pepper. Let marinate for 15–20 minutes. - Make the dressing
Whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper. - Build the salad
In a large bowl, combine cooked farro, cucumber, red onion, bell pepper, tomatoes, and feta. - Cook the shrimp
Grill shrimp skewers over medium-high heat for 2–3 minutes per side until pink and cooked through. - Assemble
Add shrimp to the farro mixture, drizzle with dressing, and toss gently to combine.
Notes
- Do not overcook shrimp—they cook quickly and can become rubbery
- Let farro cool slightly before mixing to keep vegetables crisp
- Add fresh herbs like parsley or basil for extra flavor
- Can be served warm or chilled