Original Recipe

Warm Farro Salad with Edam

The secret to a stellar farro salad: cooking the farro with enough salt and aromatics so that it’s already delicious before you combine it with the rest of the ingredients. Then, fold in a medley of roasted vegetables, a couple handfuls of fresh greens, and Reny Picot Edam and you’ve got a flavor-forward, healthy, and hearty dish perfect for lunch or dinner.


1 cup farro

1 cup apple cider

2 teaspoons salt

2 bay leaves

2 medium carrots, cut into half moons

1 cup grape tomatoes

2 medium zucchinis, cut into small chunks

6 cloves garlic, peeled and quartered

1 small red onion, sliced

4 tablespoons olive oil, divided

4 ounces baby arugula

4 ounces Reny Picot Edam, cubed

1 tablespoon balsamic vinegar


  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 25 minutes. Remove bay leaves.
  2. Meanwhile, preheat the oven to 400 degrees F.
  3. Combine the carrots, tomatoes, zucchini, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil and toss to coat. Spread the vegetables on a baking sheet lined with foil. Salt and pepper to taste. Roast for 20-30 minutes.
  4. Combine the roasted vegetables and cooked farro. Then add the arugula and Edam.
  5. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar. Season with salt and pepper and drizzle over farro salad. Serve warm.