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Mediterranean Freekeh Herb Salad with Citrus Vinaigrette

Bright and flavorful, this Mediterranean Freekeh Herb Salad with Citrus Vinaigrette is simple to put together and packed with flavor!
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Prep Time 30 minutes
Resting Time 20 minutes
Total Time 50 minutes
Course Salad
Cuisine Mediterranean, Middle Eastern
Servings 2 servings

Equipment

  • Stovetop Pot

Ingredients
  

  • ½ cup uncooked freekeh
  • ⅓ large cucumber diced
  • ¼ cup kalamata olives
  • ½ medium firm tomato diced
  • ½ small red onion diced
  • ¼ cup artichoke hearts in oil chopped
  • ⅓ cup fresh cilantro chopped, stems removed
  • ⅓ cup fresh parsley chopped
  • 2 tbsp fresh mint chopped

For the Vinaigrette

  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 medium garlic clove finely grated / paste-like
  • ¼ tsp black pepper
  • ¼ tsp pink salt

Instructions
 

  • In a small bowl, mix together the vinaigrette ingredients. Set aside.
  • Rinse freekeh under cold water before cooking to remove any debris. Cook it in a stovetop pot, according to the instructions on the package. This will take about 20-30 minutes.
  • While it's cooking, chop up all the ingredients for the salad (aside from the dressing) and mix them together in a large bowl.
  • Once the freekeh is cooked, drain the excess water and let it rest for 20 minutes to cool. This will allow it to retain its texture in the salad.
  • Once it's cooled, add it to the salad. Toss to evenly mix.
  • Pour the sauce over top and toss it a few more times to mix.
  • Store in the fridge and serve chilled, or at room temperature with a side of crusty bread or pita!

Notes