This summertime salad riffs on the classic combination of tomatoes and basil. Freekeh, roasted green wheat, adds a subtle smoky flavor. Use any variety of tomatoes, depending on what looks best. You can also add cooked chickpeas to make a light meal. Enjoy any leftovers the next day for lunch or an afternoon snack.
- 1 cup freekeh rinsed
- 4 medium tomatoes diced, juices reserved
- 2 cloves garlic finely chopped
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil thinly sliced
Combine freekeh and 1 1/2 cups water in a large saucepan. Set over high heat, cover and bring to a boil. Reduce the heat and simmer until grains are tender, about 20 minutes. Fluff with a fork and allow to cool for at least 10 minutes.
In a large bowl, combine tomatoes and juice, garlic, vinegar and basil and toss well. Stir in freekeh. Cover and refrigerate for at least 1 hour or up to 3 days before serving.
Per serving: 150 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 31g carbohydrates (5g dietary fiber, 7g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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