Sundried Tomato and Olive Freekeh Salad with Feta

Sundried Tomato and Olive Freekeh Salad with Feta

Nutty freekeh tossed with briny olives, tangy sundried tomatoes, and crumbled feta.

Total 50 min Makes 4 servings Calories 340/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This grain salad pairs chewy, smoky freekeh with the bright acidity of sundried tomatoes and the salty bite of kalamata olives. A lemon-oregano dressing and crumbled feta tie everything together, making it a satisfying side for grilled meats or a light lunch on its own. It holds up well at room temperature, so it travels easily to potlucks and picnics.

Ingredients

  • 1 cup cracked freekeh, rinsed
  • 2 1/2 cups water
  • 1/2 teaspoon salt, divided
  • 1/2 cup sundried tomatoes in oil, drained and sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 2/3 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 cup red onion, finely diced

Method

  1. In a 6-quart saucepan, combine the rinsed freekeh, water, and 1/4 teaspoon salt. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the freekeh is tender and most of the water is absorbed, about 20 minutes.

  3. Drain any excess water, then spread the freekeh onto a baking sheet to cool to room temperature, about 15 minutes.

  4. While the freekeh cools, whisk together the olive oil, lemon juice, garlic, oregano, remaining 1/4 teaspoon salt, and black pepper in a small bowl.

  5. In a large bowl, combine the cooled freekeh, sundried tomatoes, olives, red onion, parsley, and mint.

  6. Pour the dressing over the salad and toss well to coat evenly.

  7. Gently fold in the crumbled feta, reserving a little to sprinkle on top.

  8. Taste and adjust salt, pepper, or lemon juice as needed, then serve at room temperature or chilled.

Related recipes

Rate this recipe

★ 3.5 (1)

Comments

    Log in to comment.

    Sundried Tomato and Olive Freekeh Salad with Feta

    This grain salad pairs chewy, smoky freekeh with the bright acidity of sundried tomatoes and the salty bite of kalamata olives. A lemon-oregano dressing and crumbled feta tie everything together, making it a satisfying side for grilled meats or a light lunch on its own. It holds up well at room temperature, so it travels easily to potlucks and picnics.

    50 min 4 servings 340 cal

    Ingredients

    • 1 cup cracked freekeh, rinsed
    • 2 1/2 cups water
    • 1/2 teaspoon salt, divided
    • 1/2 cup sundried tomatoes in oil, drained and sliced
    • 1/2 cup kalamata olives, pitted and halved
    • 2/3 cup feta cheese, crumbled
    • 1/4 cup fresh parsley, chopped
    • 2 tablespoons fresh mint, chopped
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 clove garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon black pepper
    • 1/4 cup red onion, finely diced

    Method

    1. 1

      In a 6-quart saucepan, combine the rinsed freekeh, water, and 1/4 teaspoon salt. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until the freekeh is tender and most of the water is absorbed, about 20 minutes.

    3. 3

      Drain any excess water, then spread the freekeh onto a baking sheet to cool to room temperature, about 15 minutes.

    4. 4

      While the freekeh cools, whisk together the olive oil, lemon juice, garlic, oregano, remaining 1/4 teaspoon salt, and black pepper in a small bowl.

    5. 5

      In a large bowl, combine the cooled freekeh, sundried tomatoes, olives, red onion, parsley, and mint.

    6. 6

      Pour the dressing over the salad and toss well to coat evenly.

    7. 7

      Gently fold in the crumbled feta, reserving a little to sprinkle on top.

    8. 8

      Taste and adjust salt, pepper, or lemon juice as needed, then serve at room temperature or chilled.