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Healthy Greek Freekeh Salad #SummerVibes
Food & Drink
1 cup cracked freekeh
2.5 cups water
1/2 an English cucumber (seedless)
1 red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/4-1/2 cup crumbled feta cheese
salt and pepper to taste
1/4 cup extra virgin olive oil
2 TBSP red wine vinegar
1 TBPS dijon mustard
1/2 tsp dried parsley (or 1 tsp fresh)
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp salt
black pepper, optional + to taste
Heat a medium saucepan over medium-high heat.
Add freekeh and toast (stirring the grain while you toast) until nutty and fragrant, approx. 2 -3 minutes.
Add 2 cups water and salt and bring to a boil.
Reduce heat to low, cover with a lid, and simmer for 20-25 minutes or until water has been absorbed. Remove from heat and uncover, allowing the freekeh to soak up any remaining liquid for 5-10 minutes.
While your freekeh cooks, chop your veggies and whisk together your dressing.
In a large bowl, combine freekeh, crumbled feta, and veggies, then pour your dressing over the salad and toss to mix.
Top with any additional feta desired, fresh parsley, and salt and pepper to taste.
Serve right away or let sit for up to 1 hour before serving.
Advance Prep: The salad is best served within a few hours of tossing with the dressing, but it will keep for a few days in the refrigerator. The cooked freekeh will keep for 3 or 4 days in the refrigerator.
Recipe yields 4 larger servings or 6-8 small sides