How about this Mediterranean Freekeh Salad with Lemon Oregano Vinaigrette? It is such a great loaded salad that has it all!
How do you feel about Freekeh? Have you ever had it? I love just about any grain, so it is favorite over here. If you haven’t had it, it is just a Durum wheat that has been harvested green. Then it is rubbed and roasted. It can be found in plenty of grocery stores. I got mine at my local WinCo, but it can also be found here on Amazon. It also comes whole or cracked. The cracked comes in several different sizes as well. In the photo below I am showing the size of cracked freekeh mine came in.
Like other grains, freekeh is a great source of plant based protein, iron etc.
Start by cooking your freekeh. It will take at least 20 minutes to cook, then will need to be cooled before using in the salad. Once it has finished cooking, set aside to cool.
After the freekeh has cooled, start prepping your veggies. I hollowed out my cucumbers, you don’t have to do this, sometimes I just don’t want the seeds. Aside from cooking the freekeh this is the most time consuming step.
I didn’t get photos of me making the dressing, but I will include instructions below.
You can make your salad however you choose. I made mine in a simple way- start with a base of greens. I used baby romaine. The layer the cooled freekeh, cucumbers, tomatoes, olives, artichoke hearts, red onions and feta.
Top with a little more freekeh and you are ready to go. Isn’t this Mediterranean Freekeh Salad with Lemon Oregano Vinaigrette so beautiful?!?
Want another salad idea with whole grains? How about this Thai salad with quinoa? This cranberry sweet potato and quinoa salad was delicious too! But, this Mediterranean Freekeh Salad with Lemon Oregano Vinaigrette might be my favorite out of the 3!
- 2 1/2 cups water
- 1 cup freekeh
- 3/4 teaspoon salt
- Bring water to a boil in medium sized pan. Add salt and freekeh. Cover and reduce heat to low. Cook 15-20 minutes until water is absorbed. Remove from heat and allow to sit for about 5 minutes. Fluff with a fork. Use as desired.
Lemon oregano vinaigrette
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon minced garlic
- 1/2 teaspoon oregano
- 1 teaspoon honey
- salt and pepper to taste
- Mix all ingredients to a mason jar or small bowl. Mix or shake well. Serve immediately or store in fridge for 3-5 days.