Freekeh Salad with Tomatoes, Corn, Zucchini, and Basil

You'll love this hearty grain salad that's designed to take advantage of fresh summer flavors. Serve with a simple dressing and fresh mozzarella for some salty creaminess in every bite.

Course Grain Salad, Side Dish

Cuisine American, Mediterranean

Keyword Freekeh, Freekeh Salad, Summer Salad

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 338kcal

Author Cara Harbstreet

Equipment

cutting board and sharpened knife
measuring cups and spoons
Saucepan
Large Nonstick Skillet

Ingredients

For the Salad:

2 1/2 cups water
1 cup freekeh uncooked
1/2 to 1 tbsp olive oil
3 large ears of sweet corn
2 medium zucchinis
2 cups grape tomatoes halved
1/2 cup finely diced red onion
1/3 cup fresh basil thinly sliced
8 oz fresh mozzarella pearls drained
Kosher salt and pepper to taste

For the Dressing

2 tbsp olive oil
2 tsp balsamic vinegar
2 cloves garlic minced
1 tbsp lemon zest
2 tsp lemon juice

Instructions

Bring the water to a boil in a medium saucepan over high heat. Add the freekeh, then reduce heat to a simmer. Cook, uncovered, for 8-10 minutes or until all the water is absorbed. Remove the cooked freekeh from heat, fluff with a fork, and set aside until ready to mix and serve.
Meanwhile, use a serrated knife to cut the sweet corn kernels from the cob. Prep the zucchini by slicing in half lengthwise, then chopping into half-moons, about 1/4" thick.
Heat the olive oil in a large skillet until shimmering. Add the corn and roast over medium-high heat for 4-5 minutes or until the edges begin to brown and the kernels begin to soften. Add the sliced zucchini and cook 3-4 minutes longer until the zucchini develops sear marks and browning. Remove from heat and allow to cool slightly.
Combine all ingredients for the dressing and whisk or shake until blended.
To mix the salad, transfer the cooked freekeh to a large mixing bowl. Add the roasted corn and zucchini, grape tomatoes, red onion, basil, mozzarella pearls, and prepared dressing. Gently fold together until well mixed. Garnish with additional basil, if desired, and season with Kosher salt and pepper to taste.

Notes

When in doubt, err on the side of undercooking your zucchini, especially if you use thinner slices. This will yield better results when stirring or mixing your salad, or when storing or reheating for leftovers.

Eat within 2-3 days for best results. This salad can also be served chilled.

Nutrition