This main dish superstar is laced with lemon and dill, packed with fresh vegetables and the option of chicken or tuna makes it a very satisfying salad. Serve immediately, at room temperature or chilled.
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
Recipe courtesy of Freekehlicious, LLC / Thomasina Nista. Food styled by Lynne Char Bennett. Photo by Craig Lee, The Chronicle / SF.
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