:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/V3qlt5w6NrOt__yTDc0m/08c55db899751bbbae471276855eb9.jpeg "Warm Healthy Freekeh Salad")
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Warm Healthy Freekeh Salad
This vegetarian dish provides the perfect balance of taste and nutrition. It's definitely worth your time!
Ingredients
- 1 Cup of Freekeh, uncooked
- 2 cups of water
- 1 Cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1⁄2 Cup of pitted Kalamata olives
- 1⁄2 Cup of feta cheese, crumbled
- 1⁄4 Cup of fresh mint, finely chopped
- 1⁄4 Cup of fresh parsley, finely chopped
- The juice of one lemon
- 3 tbls of olive oil
- salt and pepper to taste
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Directions
Bring the 2 cups of water to a boil in a medium-sized pot. I've found that the key to a well-cooked freekeh is to ensure that it's fully submerged in the water.
Add the freekeh to the boiling water, let it simmer on medium heat for about 25-30 minutes. It should achieve a firm yet chewy texture. Once it's ready, drain the freekeh and let it cool.
While the freekeh is cooling, we can prepare our veggies. Make sure to wash the cherry tomatoes, cucumber, olives, fresh mint, and parsley before you start chopping.
Combine the cooled freekeh, halved cherry tomatoes, diced cucumber, Kalamata olives, and Feta cheese in a large salad bowl. Add in the finely chopped mint and parsley. Remember, the finer the herbs are chopped, the more evenly their flavor will be distributed throughout the salad. It's all about balance!
Just before serving, dress the salad with the freshly squeezed lemon juice and olive oil. This adds a fresh and zesty taste that really complements the earthy flavors of the freekeh. Season with salt and pepper to your preference. Always taste and adjust the seasoning, as it is key for the perfect Freekeh Salad.
Give the salad a final toss to ensure everything is mixed well and coated with the dressing. Serve immediately and enjoy!
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TammersWarm Healthy Freekeh Salad
This vegetarian dish provides the perfect balance of taste and nutrition. It's definitely worth your time!
Bring the 2 cups of water to a boil in a medium-sized pot. I've found that the key to a well-cooked freekeh is to ensure that it's fully submerged in the water.
Add the freekeh to the boiling water, let it simmer on medium heat for about 25-30 minutes. It should achieve a firm yet chewy texture. Once it's ready, drain the freekeh and let it cool.
While the freekeh is cooling, we can prepare our veggies. Make sure to wash the cherry tomatoes, cucumber, olives, fresh mint, and parsley before you start chopping.
Combine the cooled freekeh, halved cherry tomatoes, diced cucumber, Kalamata olives, and Feta cheese in a large salad bowl. Add in the finely chopped mint and parsley. Remember, the finer the herbs are chopped, the more evenly their flavor will be distributed throughout the salad. It's all about balance!
Just before serving, dress the salad with the freshly squeezed lemon juice and olive oil. This adds a fresh and zesty taste that really complements the earthy flavors of the freekeh. Season with salt and pepper to your preference. Always taste and adjust the seasoning, as it is key for the perfect Freekeh Salad.
Give the salad a final toss to ensure everything is mixed well and coated with the dressing. Serve immediately and enjoy!
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