Freekah, Arugula, Heirloom Tomato Salad
Prep time
Cook time
Total time
A cornucopia of vibrant colors and textures come together in this satisfying salad that is as beautiful as it is deliciously nutritious.
Serves: 2 servings
  • 1 cup cooked freekah*
  • 8 ounces organic arugula
  • 1 heirloom tomato
  • 1 Persian cucumber
  • ½ red bell pepper, thinly sliced
  • 1 ounce of Castello Aged Havarti, shaved (optional)*
  • 5 granola bites, broken into half
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon citrus infused olive oil
  • 1 tablespoon Kaffir lime vinegar
  • ½ teaspoon Harissa
  1. Cook 1 cup freekah according to package directions.* Set aside to cool. Use 1 cup for the salad, reserving the remainder for another use.
  2. In a glass bowl, combine the freekah and arugula. Toss with vinaigrette. Divide between two plates.
  3. Top with tomatoes, cucumbers, red pepper, shaved cheese and granola bites. Drizzle with more vinaigrette if desired.
*I always use less water than the directions call for because it doesn't seem to get absorbed in the cooking time indicated. Like brown rice, I use a ratio of 1 cup grain to 1.75 liquid.
*omit the cheese for a vegan salad
Recipe by She's Cookin' | food and travel at