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
- 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.
- Meanwhile, preheat the oven to 400 degrees F.
- 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.
- Combine the roasted vegetables and cooked farro. Then add the arugula and Edam.
- 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.