Freekeh Salad with Tomato & Arugula - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Tra

Name: Freekeh Salad with Tomato & Arugula - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Tra
Ingredients: 1 cup freekeh; Kosher salt to taste; 3 to 4 tablespoons lemon juice + more to taste; 3 to 4 tablespoons extra virgin olive oil, to taste; Freshly ground black pepper, to taste; 1 to 2 ears corn, cooked brieﬂy, kernels removed; ½ pint grape or small cherry tomatoes, halved (about 1 cup); 3 tablespoons chopped dill, or to taste; 3 tablespoons chopped green onion; 3 tablespoons chopped curly-leaf parsley; 1 cup peeled, seeded, chopped cucumber; ¾ to 1 cup chopped cooked chicken or canned tuna; Couple large handfuls of baby arugula (or chop larger leaves); 2 ounces feta cheese, small crumbles

oldwayspt.org

Cook freekeh in a generous amount of well salted water as you would pasta, until the grains are tender but still have some bite. 20-25 minutes for cracked, 40-4

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