Freekeh salad with tomatoes is a delightful way to enjoy nutritious grains and vibrant veggies. To make this refreshing dish, gather water, freekeh, olive oil, sweet corn, zucchinis, grape tomatoes, red onion, fresh basil, mozzarella pearls, kosher salt, pepper, balsamic vinegar, garlic, lemon zest, and lemon juice. This salad bursts with flavor and is an excellent option for a light lunch or a colorful side at dinner.
I love how freekeh complements the sweetness of the corn and the juicy tomatoes. The fresh mozzarella gives it a creamy touch, while the basil elevates the flavor profile with a hint of herbaceous goodness. It’s a simple yet satisfying dish that can easily become a staple in your kitchen.
What Is Freekeh?
Freekeh is a type of green durum wheat that has been harvested early and roasted. This unique process gives it a distinct smoky flavor and a chewy texture.
Rich in nutrients, freekeh is a good source of protein, fiber, and essential minerals. It offers several health benefits, making it a popular choice in many diets.
Freekeh is versatile. You can use it in salads, soups, or as a base for various dishes. It pairs well with vegetables and spices, enhancing the flavors of your meal.
Freekeh is also appreciated for its low glycemic index, making it a smart choice for those managing blood sugar levels. It suits many dietary preferences, including vegan and vegetarian diets.
Ingredients:
For the Salad:
- 2 1/2 cups of water
- 1 cup of freekeh
- 1/2 to 1 tablespoon of olive oil
- 2 medium zucchinis
- 3 large ears of sweet corn
- 2 cups of halved grape tomatoes
- 1/2 cup of finely diced red onion
- 1/3 cup of thinly sliced basil
- 8 oz of fresh and drained mozzarella pearls
- Salt and pepper to taste
For the Dressing:
- 2 tablespoons of olive oil
- 2 teaspoons of balsamic vinegar
- 2 cloves of minced garlic
- 1 tablespoon of lemon zest
- 2 teaspoons of lemon juice
How to make freekeh salad with tomatoes?
- Begin by bringing a medium saucepan of water to a boil. Add freekeh and reduce heat to a simmer. Cook uncovered for 8-10 minutes, or until liquid is absorbed. Remove from heat and fluff with a fork. Set aside.
- While freekeh cooks, use a serrated knife to remove corn kernels from the cob. Cut zucchini in half lengthwise and then into 1/4-inch thick half-moons.
- Heat olive oil in a large skillet over medium-high heat. Add corn and cook until lightly browned and tender, approximately 4-5 minutes. Stir in zucchini and cook until seared, about 3-4 minutes more. Allow to cool slightly.
- In a small bowl, whisk together dressing ingredients until combined.
- Combine cooked freekeh, roasted corn and zucchini, grape tomatoes, red onion, basil, mozzarella pearls, and prepared dressing in a large bowl. Toss gently to coat. Garnish with additional basil and season with salt and pepper to taste. Serve immediately.
Serving Suggestions
Pairing with Main Courses
I love pairing freekeh salad with grilled chicken or fish. The salad’s nutty flavor balances nicely with the savory notes of grilled meats.
For a vegetarian option, consider serving it alongside roasted vegetables or stuffed peppers. The textures and flavors create a delightful mix.
If you want to elevate your meal, serve this salad with a tangy yogurt sauce on the side. The creaminess of the yogurt complements the freekeh’s chewiness and the tomatoes’ freshness beautifully.
Presentation Tips
When serving freekeh salad, presentation matters. I like to serve it in a large, shallow bowl to showcase its vibrant colors. Garnish with fresh herbs like parsley or mint for a pop of green.
Use contrasting serving dishes, such as a bright bowl against a neutral tablecloth. This creates visual interest.
For individual servings, use small glass jars. Layer the freekeh salad with tomatoes and top with a sprig of fresh herbs for an elegant touch. This not only looks appealing but also makes it easy to serve.
Variations of the Recipe
Adding Proteins
- Grilled Chicken: Season and grill chicken breast then slice it to top the salad. The smoky flavor complements the tomatoes beautifully.
- Chickpeas: For a vegetarian option, mixing in canned or cooked chickpeas adds fiber and protein. Toss them in with a bit of olive oil and lemon juice for extra flavor.
Other options include diced feta cheese or cooked quinoa, which bring their textures and flavors. Each addition increases the nutritional profile while keeping the dish satisfying.
Seasonal Twists
- Summer Variations: During the summer, include ingredients like cucumbers and bell peppers for a refreshing crunch. Watermelon cubes add a surprising sweetness.
- Fall Touches: In the fall, roasted butternut squash or sweet potatoes create warmth and depth. Toss in some cranberries or nuts for a contrast in texture.
Storing the Salad
To keep my freekeh salad with tomatoes fresh, I follow a few simple steps. Proper storage is key to maintaining its flavor and texture.
First, I always use an airtight container. This helps prevent the salad from absorbing unwanted odors and keeps it crisp.
If I plan to eat the salad within a few days, I store it in the refrigerator. It stays fresh for up to three days.
When I notice that the salad has excess dressing, I recommend separating the dressing from the salad before storing it. This prevents the salad from becoming soggy.
Tips for First-Timers
Choose quality freekeh: Look for whole grain freekeh, as it offers the best flavor and nutritional benefits. Ensure it’s fresh for optimal taste.
Cooking the freekeh: Rinse the freekeh under cold water before cooking. Use a ratio of 1 cup of freekeh to 2 cups of water. Simmer until tender, about 20-25 minutes.
Flavor your salad: Add herbs and spices to enhance the flavor. Fresh parsley, mint, or cilantro work wonderfully. A squeeze of lemon juice brightens the dish.
Combine ingredients gradually: Mix the freekeh with tomatoes and other ingredients slowly. This helps you achieve a balanced flavor throughout the salad.
Taste as you go: Sampling a bit while preparing lets me adjust seasonings as needed. You can add salt, pepper, or even a dash of olive oil.
Presentation matters: Serve the salad in a nice bowl. Garnishing with extra herbs or a sprinkle of feta cheese adds a lovely touch.
Conclusion
Creating a freekeh salad with tomatoes is a delightful experience. The combination of nutty freekeh and juicy tomatoes brings a refreshing taste to the palate.
I appreciate how easy it is to prepare. Simply cook the freekeh, chop the tomatoes, and mix in a few herbs and spices.
This salad works well as a side dish or a main meal. Whether for lunch or dinner, it satisfies my hunger and nourishes my body.
I enjoy experimenting with additional ingredients like feta cheese or chickpeas. This versatility keeps the dish exciting and tailored to my preferences.
Every bite offers a balance of flavors and textures. I find it rewarding to enjoy a healthful dish that is also quick to prepare.
As you’ve read above, this salad does very well with grilled fish.
Get this grilled fish recipe now (by clicking the image below):
