Springtime brings salads in all shapes, tastes and forms. This Sauteed Shrimp, Farro and Cherry Tomato Salad with Dilly Mustard Vinaigrette is one that will make you feel full of life and glad the season is coming into its true colors. The flavors are a bit of everything – earthy, tart, creamy and herbaceous all in one, and the textural experience is amazing.
Farro, an ancient whole grain from Italy, is packed with chewiness and will absorb this delightful dilly mustard vinaigrette with ease. The shrimp are cooked in a couple of minutes on the stove top in a pat of butter just until they are opaque. Cherry tomatoes perk up the salad with brightness and give slight acidity, something that creates balance and flair, along with some crumbled feta cheese – one of my favorites.
I serve it in one big bowl family-style because it makes a great salad for the upcoming holidays. It can be enjoyed as a side dish with protein, like ham, turkey or lamb, but it’s pretty hardy, and can be eaten all by itself as a main dish.
1 cup farro
1 1/2 cups cherry tomatoes, sliced in half
1 tablespoon butter
1/2 pound large shrimp, deveined – shell and tail removed
3 ounces feta cheese
juice of 1/2 lemon
1 teaspoon Dijon mustard
pinch of salt and 4 grinds pepper
2 tablespoons minced fresh dill + more for garnish
1/3 cup good olive oil
- Boil 2 cups water on stove top. Add farro and 1 teaspoon salt, stir. Cover with lid ajar and cook for 30-40 minutes or until al dente and water is absorbed. Remove from heat and cool.
- Spoon cooled farro in a large bowl. Add cherry tomatoes.
- In a sauté pan over medium-low heat, add butter. When melted add shrimp. Cook first side for 3 minutes, flip over and turn off heat. Let shrimp continue to cook in pan with no-heat for 2 minutes.
- Add shrimp to bowl, along with farro and tomatoes.
- In a bowl, whisk together lemon juice, mustard, salt, pepper and dill. While whisking, drizzle in olive oil until emulsified or slightly thickened. Pour vinaigrette over salad and toss.
- Sprinkle with feta cheese and serve, or chill up to 2 hours in refrigerator before serving. Garnish with more dill sprigs, if desired. Enjoy!