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Frikeh Salad

Frikeh Salad

This salad is a delightful and surprising combination of flavors, and is vibrant enough to be the centerpiece of the meal. Frikeh (or Freekeh) is a grain from green wheat, which goes through a roasting process to impart a unique, toasty flavor. It can be hard to find, so substitute Farro or Barley if need be.

This recipe is from Scott Dolich, the chef/owner of Park Kitchen and The Bent Brick in Portland, and is shared with his permission.
Course Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 8 servings
Calories 264 kcal
Author Scott Dolich


For the Frikeh

  • 1 Onion diced
  • 1/4 cup Olive Oil
  • 1 cup Frikeh
  • 1.5 cups Water or Vegetable Stock

For the Salsa Verde

  • 1 cup Finely Chopped Parsley
  • 1/4 cup Chopped Capers
  • 1/4 cup Finely Chopped Shallots
  • 2 cloves Garlic finely chopped
  • 1/2 tsp. Chile Flake
  • 1 Tbs. Finely Chopped Lemon Zest
  • 2 cups Olive Oil

For the Salad

  • 1 cup Diced Feta Cheese
  • 3/4 cup Chopped Toasted Hazelnuts
  • 1 cup Halved Pitted Cherries Bing
  • 1 cup Diced Cucumber
  • 1 cup Cooked Frikeh see below
  • 1 cup Parsley Leaves without stems
  • 2 cups Radicchio cleaned and cut into 1"x1" pieces
  • 1/2 cup Salsa Verde see below
  • 2 Tbs. Lemon Juice


Cook the Frikeh

  1. Caramelize the onion in olive oil. Add frikeh and vegetable stock, and simmer for 25 minutes or until tender. Cool completely.

Make the Salsa Verde

  1. Combine all ingredients for the salsa and stir together.

Mix the Salad

  1. Toss all ingredients in a large bowl, and coat thoroughly with salsa verde and lemon. Plate and serve.