Make Ahead

Freekeh Salad with Fennel and Mint

June 26, 2013
4 Ratings
Photo by James Ransom
  • Serves 4 to 6
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.)

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

What You'll Need
  • For the Salad
  • 1 cup freekeh, cooked according to package directions and drained well
  • 1/2 cup finely chopped parsley
  • 1/2 cup finely chopped mint
  • 1 small bulb fennel, minced (about 1/2 cup of minced fennel) Chop up the fronds if you have them, and add them in, too.
  • 2 scallions, white and light green parts only, minced
  • Zest of one orange
  • 1/2 cup crumbled feta cheese
  • 1/2 cup finely chopped kalamata olives (optional)
  • For the Salad Dressing
  • 1/3 cup fruity olive oil
  • 1/4 cup fresh squeezed orange juice
  • 2 tablespoons rice wine vinegar
  • Salt and fresh ground black pepper to taste
  1. Toss salad ingredients together. Whisk together olive oil, orange juice and vinegar. Taste and adjust as desired. (I like tart dressings. You might prefer yours to be sweeter or milder.) Add dressing to the salad a little at a time, tossing until just coated. Taste, and add salt and freshly ground black pepper.

See what other Food52ers are saying.

  • Anne
  • Wayne Carson
    Wayne Carson
  • Lisa M. Glaeser- DeSmet
    Lisa M. Glaeser- DeSmet
  • Janne Brorup Weston
    Janne Brorup Weston
  • sexyLAMBCHOPx

23 Reviews

Anne September 15, 2015
Just made this. However, I finely chopped the fennel rather than mincing it. Whilst the salad is delicious , and, yes, I did use the olives, I think half the quantity of oil would be sufficient. Just love freekeh and have been substituting this for cracked wheat to make tabbouleh for quite a while now with rave responses.
drbabs September 15, 2015
Hi Anne. I'm glad you liked the salad! I hope you were able to adjust the dressing to your liking.
Wayne C. October 21, 2014
You can get certified Organic Freekeh and 350 other Organic food items delivered to your door from SunOranic Farm
Jemile June 27, 2014
Just made this today - delicious!
drbabs June 27, 2014
So happy you liked it.
Lisa M. June 10, 2014
I see this Freekeh is not organic/NONGMO nor is it made in the USA. We offer Freekeh that is 100% Organic/NONGMO and made and produced right here in the USA. We are also available in Whole Foods Markets across the country. :) GET YOUR FREEKEH ON!!! This recipe looks darn good and I will be making it with some exceptionally made USA, Organic Freekeh. :)
Charles June 5, 2014
So, is Freekeh gluten free?
drbabs June 5, 2014
Janne B. June 4, 2014
What would you use if you are wheat-free and almost-completely-grain-free?
drbabs June 4, 2014
quinoa, or brown rice if you eat that. You could also substitute a cup of fresh corn, or cooked tiny green lentils. (Trader Joe's has roasted corn in their freezer section that's pretty good--you could try that, too.) Hope this helps.
drbabs June 5, 2014
Or you could take raw cauliflower and grind it up in a food processor till it resembles couscous. There's a wonderful recipe on this site that does that.
sexyLAMBCHOPx September 13, 2013
Huntington? I grew up in Dix Hills but spent more than my share of partying years in Huntington Village! Small, cyber world...
drbabs September 14, 2013
Yes! Where do you live now?
darksideofthespoon September 13, 2013
This looks amazing! I've never had Freekeh before but I'm inspired to try it now.
drbabs September 14, 2013
Thanks, I hope you like it.
Gato M. September 11, 2013
Does your recipe call for cracked or whole freekeh? Is the difference only in texture?
drbabs September 11, 2013
I've used both, and the difference is in the texture. I hope you like it!
dymnyno July 24, 2013
Perfect! I am always looking for great salads.
drbabs July 31, 2013
Just saw this-- thanks!
aargersi June 27, 2013
You are a salad genius in addition to a baking whiz!!!
drbabs June 27, 2013
Oh, you're so sweet. I just make lots of salads. (I promise to make you salad....)
healthierkitchen June 26, 2013
my kind of salad!
drbabs June 26, 2013
Thanks! Mine, too!