Freekeh Salad with Fennel and Mint

Author Notes

I love freekeh, the supergrain made from green wheat. It has a slightly smoky flavor and a chewy texture that’s comparable to wheatberries. In the summer, I love to make salad with it. This salad is inspired by tabouli--it’s loaded with parsley and mint. Fennel adds crunch and its own unique flavor, and the dressing is orange juice-based, which pairs nicely with the salty feta cheese. I have this salad for lunch on a bed of chopped romaine, and sometimes add some sliced avocado or marinated artichoke hearts.

(If you can't get freekeh, you can make this with wheatberries or farro.)
—drbabs

Test Kitchen Notes

WHO: Drbabs is a optometrist, food lover, and avid home cook who grew up in New Orleans and now lives in Huntington, Long Island.
WHAT: Freekeh, an unsung grain, gets some time in the spotlight.
HOW: Boil up your freekeh, then toss with remaining ingredients. Eat it all week long, with gusto.
WHY WE LOVE IT: Drbabs knows you don't need to get freaky with freekeh: just keep it simple. With just some herbs, fennel, and acid, she transforms the grain into something we'll make over and over. Pack this up for a brown bag lunch, and make your colleagues jealous. —The Editors