Freekeh Salad with Tomato & Arugula

Cook freekeh in a generous amount of well salted water as you would pasta, until the grains are tender but still have some bite. 20-25 minutes for cracked, 40-45 minutes for whole.
Add lemon juice, olive oil, salt and pepper to taste, then stir in the remaining ingredients. Taste; add more lemon juice, olive oil, salt and pepper if desired.

Banner Image:

Freekeh, Tomato & Arugual.jpg

Grain:

Freekeh [1]Wheat [2]

Ingredients:

1 cup freekeh

Kosher salt to taste

3 to 4 tablespoons lemon juice + more to taste

3 to 4 tablespoons extra virgin olive oil, to taste

Freshly ground black pepper, to taste

1 to 2 ears corn, cooked brieﬂy, kernels removed

½ pint grape or small cherry tomatoes, halved (about 1 cup)

3 tablespoons chopped dill, or to taste

3 tablespoons chopped green onion

3 tablespoons chopped curly-leaf parsley

1 cup peeled, seeded, chopped cucumber

¾ to 1 cup chopped cooked chicken or canned tuna

Couple large handfuls of baby arugula (or chop larger leaves)

2 ounces feta cheese, small crumbles

Active time:

5 minutes

Yield:

6 servings

Nutrition:

Calories: 250, Total Fat: 11g, Saturated Fat: 2.5g, Sodium: 115mg, Carbohydrate: 27g, Fiber: 4g, Total Sugars: 3g (Added Sugar: 0g), Protein: 14g

Author:

Recipe courtesy of Freekehlicious, LLC [3] / Thomasina Nista. Food styled by Lynne Char Bennett. Photo by Craig Lee, The Chronicle / SF.

Diet:

Mediterranean Diet

Course:

Side dishes

Rating:

Description:

This main dish superstar is laced with lemon and dill, packed with fresh vegetables and the option of chicken or tuna makes it a very satisfying salad. Serve immediately, at room temperature or chilled.