Mediterranean Freekeh Salad
This hearty and healthy Mediterranean salad has such a lovely combination of flavors and textures that you will not get enough of.
Servings: 4
Ingredients
Freekeh
- 1 cup Freekeh, coarse
- 1.5 cups Vegetable broth
- 1 Bouillon cube or salt to taste
Salad
- 1 Tomato, chopped
- 1/2 Red onion, chopped
- 1 Colored Bell pepper, chopped
- 2 Persian cucumbers, chopped
- 1 Avocado, ripe, chopped
- 1/3 cup Parsley, chopped
- 1/3 cup Kalamata olives, no pits
- 1/2 cup Pomegranate Arils
- 2 oz Feta cheese, chopped
Dressing
- 1/4 cup Olive oil
- 1 tbsp Spicy brown mustard any mustard but yellow would do good here
- 1 tbsp Apple cider Vinegar white or red vinegar work too
- 1 Fresh Lemon's Juice
- 2 Garlic cloves, crushed
- 1 tbsp Dried Mint
- 1 tbsp Dried Oregano
- 1 tsp Pomegranate Molasses
- Salt & Pepper to taste
Instructions
- Cook the freekeh by combining it with the stock, salt, or bouillon. Bring to a light boil then simmer for 15-20 min until tender and the liquid has evaporated.
- In the meantime, chop the vegetables and combine them together in a bowl. Set to the side.
- Also, combine the dressing ingredients and stir them together very well. Set to the side.
- Once the freekeh is cooked, let it cool until warm and no longer hot. You can speed this process by placing it in the fridge if you are short on time.
- Once slightly cooled, toss in with the veggies and then coat with the dressing. Taste and see if any more salt is needed and enjoy!
- This keeps well in the fridge in a container for several days. It even tastes better after hours when all the flavors really marry.