Freekeh Salad with Fennel and Chiles | Saveur

Freekeh Salad with Fennel and Chiles | Saveur

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This grain salad pairs nutty freekeh with diced fennel, tomatoes, olives, parsley, and chiles for a vibrant accompaniment to seafood or summer meat dishes.

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Ingredients

  • 1 <sup>1</sup>⁄<sub>2</sub> cups freekeh, rinsed and drained
  • 2 cups diced fennel
  • 20 cherry tomatoes, halved
  • 1 cup diced red onion
  • <sup>1</sup>⁄<sub>2</sub> (2¾ oz.) pitted, chopped black or green olives
  • <sup>1</sup>⁄<sub>4</sub>-<sup>1</sup>⁄<sub>2</sub> cups seeded, diced jalapeño
  • <sup>1</sup>⁄<sub>2</sub> cup cilantro leaves, finely chopped
  • 3 tbsp. fresh dill, finely chopped
  • 3 tbsp. flat-leaf parsley leaves, finely chopped
  • 1 tbsp. ground cumin
  • <sup>1</sup>⁄<sub>4</sub> cup plus 2 Tbsp. extra-virgin olive oil
  • <sup>1</sup>⁄<sub>4</sub> cup fresh lemon juice
  • 2 medium garlic cloves, minced
  • 1 tsp. kosher salt

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