Freekeh Salad

Recipe by Tami Ganeles Weiser; photo contributed by Ame Gilbert Yield:  6 one-and-a-half-cup servings (9 cups total)
Prep Time:  20 minutes Cook Time:  40 minutes

Freekeh Salad

Freekeh—what a great find (or should we say, rediscovery)! This ancient grain is actually a variety of wheat that has been roasted. It works well in any kind of grain dish, just the way wheat berries do.


Freekeh Salad:

2 cups freekeh

2 cups defrosted edamame

2 teaspoons olive oil, divided

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 pint grape tomatoes (about 2 cups)

1 cup hazelnuts

¾ cup chopped fresh mint leaves

2 tablespoons chopped fresh chives

1 teaspoon fresh oregano leaves



⅓ cup olive oil

Juice of ½ lemon (about 2 tablespoons)

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

½ teaspoon fresh thyme leaves

1 clove garlic, finely minced (about ½ teaspoon)


  1. To cook the freekeh, fill a large pot with 5 of cups water, add the grain and bring to a boil. Cover the pot and simmer over low heat for about 40 minutes, or until the water is absorbed and the freekeh grains are tender. Remove from the heat and let cool a bit.
  2. Meanwhile, preheat the oven to 375°F. Gently dry the thawed edamame with a clean dish towel. In a small bowl, toss the edamame with 1 teaspoon oil, the coriander, cumin, ¼ teaspoon salt, and ¼ teaspoon pepper. Transfer to a sheet pan and spread out in a single layer.
  3. Toss the grape tomatoes with the remaining teaspoon of oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Transfer to another sheet pan and spread out in a single layer.
  4. Place both pans in the oven and roast for 20 minutes, stirring both every 5 minutes. Remove from the oven and let cool.
  5. Spread out the hazelnuts on a separate baking tray and roast for 10 minutes. Shake the pan once or twice during baking. Remove the pan from the oven and let cool. When the nuts are cool enough to touch, rub them with a clean, dry kitchen cloth to loosen the bitter brown skin that sticks to the nuts. Lift the nuts from the sheet pan and discard the skin. Coarsely chop the nuts.
  6. To make the dressing, in a small bowl, whisk the olive oil, lemon juice, salt, pepper, thyme, and crushed garlic.
  7. To assemble the salad, combine the freekeh, edamame, tomatoes, herbs, and nuts in a large bowl. (It’s perfectly fine if the freekeh is still a little warm.) Pour the dressing over the salad and toss gently. Serve warm, room temperature, or chilled. The salad will keep, covered, in the refrigerator for up to 3 days.

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Love all the herbs and spices in the recipe! It screams summer!

Vicky & Ruth - May I Have That Recipe - July 25, 2014