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Dinner recipe · from the recipe book

Garlic-Oregano Shrimp Farro-Style Barley Salad

Chewy pearl barley and juicy seared garlic-oregano shrimp tossed with crisp cucumber, olives, feta and mixed greens in a bright lemon olive oil dressing.

Garlic-Oregano Shrimp Farro-Style Barley Salad

Ingredients

  • 1 cup180 gPearl barley, dry
  • 5 cups1,200 gWater
  • 1 lb500 gShrimppatted dry
  • 3½ tbsp45 gOlive oildivided
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried oregano
  • ¾ tsp2 gPaprika (sweet or smoked)
  • 1 lemon, juiced48 gLemon juice
  • 2 tsp4 gLemon zest
  • 3 cups loosely packed90 gBaby spinach
  • 2½ cups chopped120 gRomaine lettucechopped
  • 2 cups sliced200 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium50 gRed onionthinly sliced
  • 9 large olives40 gBlack olives, cannedsliced
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water to a boil in a pot, add the barley, and simmer 25 to 30 minutes until tender but chewy. Drain, spread on a plate and let cool about 10 minutes.
  2. While the barley cooks, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, slice the red onion and olives, chop the romaine and parsley, mince the garlic and crumble the feta.
  3. Make the dressing: whisk the lemon juice, lemon zest, two-thirds of the olive oil, half the salt and the black pepper in a large bowl.
  4. Toss the shrimp with half the garlic, the oregano, the paprika and the remaining half of the salt.
  5. Heat the remaining one-third of the olive oil in a large skillet over medium-high heat. Cook the shrimp 2 minutes per side, adding the remaining half of the garlic for the last 30 seconds, until pink and opaque (145°F/63°C). Remove from the heat.
  6. Add the cooled barley, cucumber, cherry tomatoes, red onion and olives to the dressing bowl and toss.
  7. Add the spinach and romaine and toss gently to coat.
  8. Divide among 4 plates, top with the shrimp, feta and parsley, and serve.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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