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Farro Salad w/ Tomato, Mint, Basil & a Parmesan Lemon Vinaigrette

Yields up to 8 side servings.



  • Farro Salad1 1/4C Tuscan Fields Farro, cook according to package directions
  • 3/4C of fresh mint & basil, julienne
  • 1C of sweet baby tomatoes, sliced lengthwise
  • 1/2C of Parmesan Lemon Vinaigrette (see below)
  • Kosher Salt - to taste
  • Freshly ground pepper - to taste


    Take the farro and place it into a medium size bowl with all other ingredients.  Mix thoroughly until herbs, tomatoes and vinaigrette are combined.  Taste for salt and pepper and add to your own distinct taste. 

    Place salad on a large platter and serve family style.  

    *Great with chicken, fish or just as a side salad.

    *Perfect for a summertime picnic dish too!

    Parmesan Lemon Vinaigrette


    • 1/2C of freshly squeezed lemon juice
    • 3/4C of extra virgin olive oil
    • 1C of parmesan reggiano, finely grated
    • 1/2 tsp of freshly ground pepper


    Place all ingredients into a plastic or glass container with lid.  Seal tightly and shake vigorously until all ingredients are incorporated.  Pour half over your farro salad.

    *Can be used for any type of salad and or as a dipping sauce.

    *1-week life in refrigerator tightly sealed.


    Recipe and photo courtesy of Beth Vlasich Pav at Cooking by Design (

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