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Mediterranean Freekeh Salad

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side or Main
Servings: 6
Author: Hip Foodie Mom


  • 2 cups water
  • 1 cup organic cracked freekeh
  • 1/4 cup extra-virgin olive oil + more for drizzling
  • 2 tablespoons red wine vinegar
  • kosher salt to taste
  • freshly cracked pepper
  • 1/4 cup diced sun dried tomatoes
  • 1 zucchini unpeeled and diced fine
  • 1 small red onion peeled and diced
  • 1 to mato chopped or diced
  • 1/4 cup diced pepperoncini peppers
  • 1/3 cup whole greek kalamata olives pitted and sliced in half
  • 2 to 3 teaspoons chopped fresh parsley
  • 2 cups fresh arugula
  • 1/4 cup crumbled feta cheese + more for garnish if desired
  • 1/2 lemon optional


  • Using a heavy bottomed pot or medium sized sauce pan, bring the water to a boil. Add the Organic Cracked Freekeh, reduce the heat to low and partially cover with lid. Let simmer until the liquid has absorbed, for about 12 to 15 minutes. Remove from heat and let cool for about 30 minutes. Once cooled, lightly drizzle just a little extra virgin olive oil and sprinkle on some kosher salt. Mix and set aside.
  • Using a small bowl, whisk together the 1/4 cup olive oil, red wine vinegar and season with salt and pepper. Taste and adjust any ingredients as needed and set aside.
  • Using a large mixing bowl, mix together the sun dried tomatoes, zucchini, red onion, chopped tomato, diced pepperoncini, olives and parsley. Add the cooked freekeh, fresh arugula, dressing and crumbled feta cheese. Mix together again and right before serving, squeeze on just a touch of freshly squeezed lemon juice if desired. Enjoy immediately.