TPC Sawgrass Farro Salad recipe

Greek Style Farro Salad
Serves 4

1 head butter lettuce
1 each English cucumber (large dice)
4 each roma tomatoes (quartered, deseeded, large dice)
1 cup garbanzo beans (rinsed)
1 cup cooked Farro (cooking instructions below)
1 cup green bell peppers (large dice)
.5 cup chopped red onions (large dice)
1.5 Tbl chopped fresh cilantro
4 Tbl fresh lemon juice
Salt & Pepper to taste

**chicken stock for cooking farro**
or vegetable stock if preferred


Bring a pot of chicken stock to the boil, add a pinch of salt and then add Farro, cook till al dente, set aside to cool. Place cucumbers, tomatoes, garbanzo beans, green peppers and red onions in a large mixing bowl and then add chopped cilantro, lemon juice and the cooked farro. Gently mix all ingredients, place butter lettuce leaves around the inside rim of your bowl and then place the salad on top of the lettuce leaves. This salad is very colorful and healthy, and it is great on its own or you may add grilled chicken, or grilled salmon, or flank steak or even shrimp

Note: after chopping the red onions I like to rinse them under cold running water for 1-2 minutes, this take away some of the harshness of the onions, helps to keep them crisp and will actually extend their shelf life