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Recipe: Frikeh, Feta, Cucumber and Cherry Salad

Frikeh, Feta, Cucumber and Cherry Salad

by Scott Dolich, Chef/Owner Park Kitchen and The Bent Brick  
Ingredients
  • 1 c. diced feta
  • 3/4 c. chopped toasted hazelnuts
  • 1 c. halved pitted bing cherries
  • 1 c. diced cucumber
  • 1 c. cooked frikeh (see below)
  • 1 c. parsley leaves
  • 2 c. radicchio, cut into 1″ squares
  • 1/2 c. salsa verde (see below)
  • 2 Tbsp lemon juice
Instructions
Toss all ingredients in a large bowl and coat thoroughly with salsa verde and lemon. Plate and serve.

Frikeh

 
Frikeh, made from green wheat, can be sourced online, but if you can’t find it, substitute farro or barley and cook according to specific instructions on package.
Ingredients
  • 1 diced onion
  • 1/4 c. olive oil
  • 1 c. frikeh
  • 1.5 c. water or vegetable stock
Instructions
Caramelize the onion in olive oil.Add frikeh and vegetable stock, and simmer for 25 minutes or until tender.Cool completely.

Salsa Verde

Ingredients

  • 1 c. finely chopped parsley
  • 1/4 c. chopped capers
  • 1/4 c. finely chopped shallots
  • 2 cloves finely chopped garlic
  • 1/2 tsp chile flake
  • 1 Tbsp finely chopped lemon zest
  • 2 c. olive oil
Instructions
Combine all ingredients and stir together.
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This Post Has 2 Comments

  1. Sean, I’m so excited to see this salad here, as I’d forgotten it deep in the recesses of my memory. That was one frikeh-an good salad. (Sorry for the bad pun, but it was.)

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