Get ready to embark on a culinary adventure that will tantalize your taste buds and revolutionize your salad experience! This Middle Eastern-inspired Freekeh Salad with Sweet Corn and Arugula is not just a meal, it's a vibrant symphony of textures and flavors that will transport you from your kitchen to the bustling markets of the Levant. Packed with nutritious freekeh, sweet corn, peppery arugula, and creamy feta, this dish is about to become your new obsession – a perfect blend of healthy ingredients and mind-blowing taste that will make you forget everything you thought you knew about salads.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup freekeh, cooked
- 1 cup sweet corn, cooked
- 2 cups arugula
- 1/4 cup red bell pepper, diced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by cooking the freekeh. Rinse 1 cup of freekeh under cold water to remove any debris. In a medium saucepan, combine the rinsed freekeh with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 20 minutes or until the freekeh is tender and the water is absorbed. Once cooked, fluff it with a fork and set aside to cool.
- While the freekeh is cooking, prepare the sweet corn. If using fresh corn, remove the kernels from 2 ears of corn. If using frozen corn, measure out 1 cup and cook according to package instructions. Drain and let it cool.
- In a large mixing bowl, combine the cooked freekeh and sweet corn. Add 2 cups of fresh arugula to the bowl. The arugula adds a peppery flavor and a vibrant green color to the salad.
- Next, dice 1/4 cup of red bell pepper and add it to the salad mixture. The bell pepper will provide a sweet crunch to the dish.
- In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of lemon juice. This will serve as the dressing for your salad. Season with salt and pepper to taste, adjusting according to your preference.
- Pour the dressing over the freekeh salad mixture and gently toss until all the ingredients are well combined and coated with the dressing.
- Finally, crumble 1/4 cup of feta cheese over the top of the salad. This will add a creamy, salty element to the dish.
- Serve the freekeh salad immediately, or let it chill in the refrigerator for about 10 minutes to enhance the flavors. Enjoy your refreshing Middle Eastern-inspired salad!
Tips
- Freekeh Cooking Hack: Rinse thoroughly to remove any debris and ensure a perfect, fluffy texture.
- Corn Freshness Matters: If possible, use fresh corn kernels for the most vibrant flavor and sweetness.
- Dressing Pro Tip: Whisk your olive oil and lemon juice dressing thoroughly to create a perfect emulsion.
- Temperature Trick: Let the freekeh and corn cool slightly before mixing to prevent wilting the arugula.
- Make-Ahead Magic: This salad tastes even better after chilling for an hour, allowing flavors to meld together.
- Customization Option: Feel free to add grilled chicken or chickpeas for extra protein.
- Feta Finale: Crumble the feta just before serving to maintain its texture and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 15mg
