Freekeh Salad Recipe From Chef Jeremy Scheiblauer

To learn more about this recipe, read the related story, "Neat Freekeh".

Recipe adapted from Jeremy Scheiblauer, Heyday, San Francisco

Freekeh Salad with Cauliflower, Cucumbers, Sumac and Dill
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Freekeh is an ideal base for a summer grain salad.
Prep Time
Cook Time
Total time: 1 hour, 5 minutes
  • 2 cups water
  • ⅔ cup freekeh
  • ½ fresh bay leaf
  • 2¾ teaspoons kosher salt, divided, plus more to taste
  • 2 Persian cucumbers--peeled, quartered lengthwise, and sliced crosswise on a bias into 1-inch pieces
  • 3 tablespoons lemon juice, divided
  • 2 tablespoons white wine vinegar
  • 1 medium shallot, very finely chopped
  • 1 small head cauliflower, cut into bite-size florets (about 2 cups)
  • ⅓ cup plus 2 teaspoons extra-virgin olive oil, divided
  • ¼ cup finely chopped fresh dill
Optional Ingredients
  • 1½ teaspoons ground sumac (optional; increase the lemon juice and vinegar slightly if not using)
  1. To a small saucepan set over high heat, add the water, freekeh, bay leaf and 1 teaspoon of the salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the freekeh is tender and has absorbed all of the water, 30 to 35 minutes. Transfer the freekeh to a rimmed baking sheet and set aside to cool.
  2. Meanwhile, to a medium bowl, add the cucumbers and ½ teaspoon of the salt, mix, and set aside to draw out the moisture. In a small bowl, whisk together 2 tablespoons of the lemon juice, the vinegar, sumac and ¼ teaspoon of the salt. Stir in the shallot and set aside to macerate.
  3. Fill a large saucepan with water, add the remaining 1 teaspoon of salt and bring to a boil over high heat. Add the cauliflower, return to a boil, and cook until the cauliflower is al dente, 3 to 5 minutes. Drain the cauliflower into a colander, then transfer to a medium bowl. Drizzle with 2 teaspoons of the olive oil and the remaining 1 tablespoon of lemon juice.
  4. To the shallot mixture, slowly drizzle in the remaining ⅓ cup of olive oil while whisking constantly, until the vinaigrette is creamy and blended.
  5. Drain the cucumbers in a sieve if water has collected at the bottom of the bowl, then add them to a large bowl along with the freekeh, cauliflower, dill and the vinaigrette. Toss to combine, taste, and serve with more salt if needed. Calories per Serving: 300; Sodium: 860mg; Total Carbohydrate: 24g; Fiber: 5g; Protein: 7g; Fat: 21g
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