Frikeh Summer Salad

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  • 5 Tablespoons extra virgin olive oil
  • 2 cups Frikeh
  • 3 cups of water
  • 1/4 teaspoon of salt
  • 3 zucchinis, cut lengthwise into quarters
  • 1 teaspoon rosemary
  • 1/3 cup seasoned rice vinegar
  • 1 clove of garlic, pressed
  • 1 cup chopped broccoli (raw, uncooked)
  • 8-10 cherry tomatoes, halved
  • 1/2 cup almond slivers (toasted, optional)
  • Instructions for Making the Frikeh:

    1. Heat 2 Tablespoons of the olive oil in a large caste iron fry pan (or heavy saucepan) over medium high heat.
    2. Add the frikeh and stir, coating the grains, and cook for about 4 minutes.
    3. Add the water and salt, bring to a boil. Reduce the heat to medium and simmer until the water is level with the frikeh, about 10 minutes.
    4. Cover and simmer over low heat until all the water is absorbed, about another 10 minutes.
    5. Transfer cooked frikeh into a large bowl and let cool.

    Roasting the zucchini:

    1. Preheat oven to 400º.
    2. Lightly oil the bottom of a large shallow cooking pan and sprinkle the rosemary over the oil.
    3. Take the cut quarters of zucchini and gently roll each of the 3 sides in the olive oil/rosemary, leaving to rest on one side.
    4. Roast each side for 8 minutes. Remove and cool.

    In a bowl, whisk together remaining 2 Tablespoons of oil with vinegar and garlic.


    1. In a large bowl combine cooked Frikeh, roasted zucchini, chopped broccoli, and salad dressing.
    2. Place into a serving bowl, place cherry tomatoes on top, sprinkle almonds over all.

    Serves 6-8.

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