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Lemony Dill Freekeh Salad

Lemony Dill Freekeh Salad

Yummy Freekeh – like the bulgar wheat salads of my childhood, Karshia Varnishkies & Tabouli, my Freekeh Salad does best when served with tangy wet salads to absorb some of their goodness. I usually have my Tzatziki on hand (find the recipe in the Fill Yer Fridge section on my website) & lately have been serving Israeli Salad with my Freekeh. This recipe, like many others, is open to your substitutions – try diced Zucchini, Red Onion, or Radish for super additions!



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Lemony Dill Freekeh Salad


2 Cups Freekeh

1 Carrot, diced

1 Leek, both green & white parts chopped

3-4 Sundried Tomatoes, diced

1/2 Pepper, diced

1/2 Cup Kale, diced

1 Lemon

3 Tablespoons Olive OIl

Bunch Dill

Sea Salt

1 Clove Garlic, chopped finely

1 Tablespoon Vinegar



Boil about 8 Cups water in medium/large pot.


Dice, Carrot, Leek (green & white parts) & Sundried Tomato. Add to boiling water.


Stir in Freekeh. Return to a boil. Reduce heat to low, cover & simmer for 25 minutes.


Strain. Place in bowl lined with tea towel & let cool. Add additional towels if needed to absorb as much liquid as possible.


In separate bowl, zest & juice Lemon. Whisk together with Olive Oil, Dill, Garlic, Vinegar & Sea Salt.


Stir in dried Freekeh. Stir in diced Peppers & Kale.


Ta Da! You’re Done!


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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