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)
~ 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
- Combine the frikeh with everything except the cheese.
- 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.
- 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.