Freekeh Salad with Fennel and Chiles
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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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
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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