Step into the world of ancient grains with a twist – Freekeh Salad. This protein and fiber-rich young wheat, with its distinctive nutty taste, becomes irresistible when tossed in a Sumac Dressing.
A few weeks ago, I made a big batch of this freekeh salad recipe and became obsessed with it. It worked its way onto just about every plate of food I ate for three days.
It makes a great base for a lunch bowl and tastes incredible wrapped in a warm pita. This salad is also delicious as a side dish with just about anything else you’re eating.
Table of Contents
What is Freekeh Salad?
Freekeh (sometimes spelled frikeh or farik) salad is a dish made from freekeh, an ancient grain that originates from the Middle East. Freekeh is young green wheat that is harvested while still soft, then roasted and dried. The grain has a distinct smoky flavor and a firm, chewy texture. This made it a popular ingredient in various cuisines, particularly in Lebanese, Palestinian, Syrian, Jordanian, and Egyptian dishes.
Reasons to Love This Salad
- Freekeh is loaded with fiber, protein, and essential nutrients, offering a wholesome and nutritious meal option.
- I love that the preparation for this salad with Sumac dressing is straightforward to make and perfect for quick, healthy meals.
- Freekeh’s unique, smoky taste provides a delightful and distinct flavor experience.
Recipe Ingredients
- Cracked Freekeh: Freekeh provides a smoky, nutty flavor and a satisfyingly chewy texture.
- Fresh Mint: Offers a cool, refreshing taste and a crisp texture.
- Sumac: Brings a lemony, tangy flavor with a slight tartness. You’ll need it to make Fattoush Salad, anyway. If it’s not available at your local grocery store, you can order this Sumac online.
See the recipe card for full information on ingredients and quantities.
Variations
Add garnishes like fresh parsley or cilantro for freshness and color. Toasted almonds or pine nuts offer a crunchy texture, while a touch of feta cheese enhances the flavors. For extra appeal, include pomegranate seeds for a juicy burst and pumpkin seeds for a subtle earthiness.
How to Make Freekeh Salad
Step #1: Heat a saucepan over medium-high heat. Add the freekeh and toast for 2-3 minutes, until fragrant. Add 2 cups of water and ¼ teaspoon of salt. Allow the pot to boil, then turn the heat down to low, cover with a lid, and simmer for 20 minutes. Drain any excess water, fluff with a fork, and allow to cool for 10 minutes.
Step #2: Meanwhile, whisk the olive oil, lemon juice, lemon zest, garlic, and sumac together in a large bowl.
Step #3: Place the tomatoes, cucumbers, and cooled freekeh in the bowl; toss well. Fold in the fresh mint. Serve chilled or at room temperature.
Expert Tip
For an enhanced nutty flavor, ensure the freekeh is toasted evenly until it becomes fragrant. This toasting process deepens the grain’s inherent smoky notes.
Frequently Asked Questions
Yes, you can substitute grains like quinoa, bulgur, or farro for freekeh. However, keep in mind that each grain will bring its own unique flavor and texture to the salad.
Absolutely! You can prepare Freekeh Salad in advance and store it in the refrigerator. Its flavors often meld and improve over time, making it a great option for meal prep or next-day lunches.
Storage Info
Store the Freekeh Salad in an airtight container in the refrigerator for up to 3-4 days for optimal freshness.
More Delicious Recipes That You’ll Love
Freekeh Salad Recipe with Minted Sumac Dressing
RECOMMENDED PRODUCTS
Ingredients
- 1 cup cracked freekeh
- 1/4 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 small cloves garlic - pressed
- 1 teaspoon sumac
- 1 cup quartered grape or cherry tomatoes
- 1 cup diced seedless cucumber - such as Persian or English
- 1/4 cup chopped fresh mint
Instructions
- Heat a saucepan over medium-high heat. Add the freekeh and toast for 2-3 minutes, until fragrant. Add 2 cups of water and ¼ teaspoon of salt. Allow the pot to boil, then turn the heat down to low, cover with a lid, and simmer for 20 minutes. Drain any excess water, fluff with a fork, and allow to cool for 10 minutes.
- Meanwhile, whisk the olive oil, lemon juice, lemon zest, garlic, and sumac together in a large bowl.
- Place the tomatoes, cucumbers, and cooled freekeh in the bowl; toss well. Fold in the fresh mint. Serve chilled or at room temperature.
NOTES
Nutrition
Is one cup of water enough for 1 cup of freekeh?
Yikes, it should be two cups! Fixed now, THANK YOU!