This salad is inspired by tabouli--it’s loaded with parsley and mint. Fennel adds crunch and its own unique flavor, and the dressing is orange juice-based, which pairs nicely with the salty feta cheese. I have this salad for lunch on a bed of chopped romaine, and sometimes add some sliced avocado or marinated artichoke hearts.

Freekeh Salad with Fennel and Mint

Serves: 4 to 6

Ingredients

For the Salad

• 1 cup freekeh, cooked according to package directions and drained well
• 1/2 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 1 small bulb fennel, minced (about 1/2 cup of minced fennel) Chop up the fronds if you have them, and add them in, too.
• 2 scallions, white and light green parts only, minced
• Zest of one orange
• 1/2 cup crumbled feta cheese
• 1/2 cup finely chopped kalamata olives (optional)

For the Salad Dressing

• 1/3 cup fruity olive oil
• 1/4 cup fresh squeezed orange juice
• 2 tablespoons rice wine vinegar
• Salt and fresh ground black pepper to taste

Directions

1. Toss salad ingredients together. Whisk together olive oil, orange juice and vinegar. Taste and adjust as desired. (I like tart dressings. You might prefer yours to be sweeter or milder.) Add dressing to the salad a little at a time, tossing until just coated. Taste, and add salt and freshly ground black pepper.

https://food52.com/recipes/22714-freekeh-salad-with-fennel-and-mint