Freaky Salad

This salad was a little freaky…..well, to be more correct, freekeh.

Freekeh, also known as farik, is a grain that is made from green wheat. While ancient in origins, it is starting to become more widely known. With having three times the fiber as brown rice and fewer calories than another “superfood” quinoa, this versatile grain is findings its way into a number of recipes.

I recently had the opportunity to try some for the first time and it was far from…..freaky – it was delicious!

Photo Mar 30, 9 03 44 AM - Featured Size

A beautiful summer salad with lots of great flavors and textures. The freekeh has a nutty flavor that really comes out in a salad like this.

Photo Mar 30, 8 36 49 AM

I started with a recipe card, but modified it a bit, so will try to recreate it here. My local grocery has an olive bar and while I am not a fan of olives (over two years of recipes here and not one olive used), the bar has other great stuff like marinated peppers, mozzarella pearls, sun dried tomatoes and roasted garlic. I put them all into this recipe.

Photo Mar 30, 8 32 31 AM

Freekeh Foods sent me over a few of their packages to try. For this recipe I used their Original. In future recipes you’ll see the tamari and rosemary sage seasoned ones.

Photo Mar 30, 9 03 38 AM

This is a very easy salad to make. You simply cook the freekeh like rice. (Put into a pot with wage, boil, then simmer). Then add anything you wish.

Freaky Freekeh Salad

Serves 8 as a side dish

(based on the Mediterranean Freekeh Salad)

1 (8 oz) pkg. cracked freekeh (about 1 cup) (use Original or Rosemary Sage)
2 1/2 – 3 cups water or vegetable broth
1 15oz can of diced fire-roasted tomatoes, drained
⅓ cup sun dried tomatoes, diced
⅓ cup roasted red peppers, diced
6 roasted garlic cloves, thinly sliced
¼ cup fresh basil, chopped
sunflower seeds, lightly toasted in olive oil
2 – 3 teaspoons fresh squeezed lemon
pearled fresh mozzarella balls, halved
marinated hot peppers, sliced

Add the following seasonings to taste:
sea salt, olive oil, oregano, black pepper

Cook Freekeh according to package instructions. When cooked, put into strainer and rinse with cold water to cool then drain. Once freekeh is cool, in a large bowl, add all other ingredients. Add more seasoning to taste. Serve room temperature.

Tags: , , , , , , , , , , , , , , , , , , , , , ,

Categories: Cheese3, kosher, Recipes, Salad, Sidedish2, vegan, Vegetable4, Vegetarian

Author:The Ranting Chef

Check out the best recipes at

5 Comments on “Freaky Salad”

  1. April 5, 2014 at 11:26 am #

    That sounds incredible! Thanks for this. With summer coming I do a lot of these types of salads.


  2. April 5, 2014 at 11:28 am #

    Oh my! that sounds wonderful! yum


  3. April 5, 2014 at 1:34 pm #

    I love salads that add texture and grains. I am a big fan of quinoa salads but will check this product out very soon! Smiles, Robin


  4. April 5, 2014 at 2:36 pm #

    Never heard of this before, it sounds and looks delicious.



  1. Mandarin Freekeh Salad | Rantings of an Amateur Chef - April 25, 2014

    […] In an earlier post, I told you about a grain that I hadn’t heard of which was a key ingredient in a pretty good salad – Freekeh. […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: