1405 SW Vermont St.
Portland OR 97219
United States



Frikeh Salad

Sarah West

recipe by Kathryn LaSusa Yeomans

1 cup cooked frikeh (see note)
1 Tbsp. lemon juice, Blossom Vinegar's apple-habanero vinegar, red wine vinegar, or white wine vinegar, or a combination
3 Tbsp. extra virgin olive oil
a couple of tablespoons of chopped herbs - parsley, fennel fronds, mint, marjoram, chives (maybe some basil as well)
~ salt
~ freshly ground pepper
1/4 cup crumbled feta cheese

optional - diced tomato or cucumber, pine nuts, toasted slivered almonds, chopped preserved lemon, sweet or hot peppers (roasted or raw), a handful of rough chopped arugula or watercress, or anything you might like in your salad


  1. Combine the frikeh with everything except the cheese.
  2. Let marinate 1/2 an hour at room temperature, or up to 4 hours in the refrigerator (or longer without the added options - just toss these in after you remove the marinated frikkeh from the fridge).  If you have refrigerated the frikeh, allow it to come to room temperature before serving. 
  3. Scatter the cheese over the frikeh salad & serve (with grilled or baked fish or chicken, or grilled vegetables).

NOTE: Cooking frikeh is pretty simple. Rinse the frikeh to remove grit and chaff. The ratio of uncooked frikeh to water is 1:2. Just put water and frikeh into a large saucepan. Bring to a boil, cover the pan and lower the heat. Let the frikeh simmer for 30-40 minutes until nearly all the liquid is gone.