Greek Shrimp Farro Bowl

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  1. BOIL 1 quart of water and when it is boiling, add the farro. Cook the farro for about 20 minutes, until it is tender and chewy. Drain the cooked farro and set it aside.
  2. COMBINE juice, minced garlic, 2 tbs minced oregano, olive oil, and mustard in a small bowl or jar and whisk or shake thoroughly. Set the dressing aside.
  3. TOSS the shrimp with the lemon zest and the remaining minced oregano.
  4. EVENLY DIVIDE the cooked farro among four bowls and top with shrimp, cucumber, and tomato. Sprinkled feta over the top and dress each bowl with about 2 tablespoons of dressing. Serve immediately, with any extra dressing on the side.

Recipe Notes

This recipe is infinitely easier with pre-cooked frozen shrimp that can be thawed in cold water (and isn't that the goal of a summer recipe?). But you could also poach the shrimp for 5-7 minutes in simmering water and go from there.

You can, of course, also serve this in a single bowl with the ingredients arranged on top, or just toss it all together before serving. The leftovers will keep for a few days in the fridge and make an excellent lunch.