Name: Freekeh Salad
Yield: 8 servings
Ingredients: 1½ cups whole freekeh, rinsed; Kosher salt; ⅓ cup fresh lemon juice; ¼ cup extra-virgin olive oil; 2 Tbsp. pomegranate molasses; 1 small red onion, finely chopped; 1 cup coarsely chopped parsley; 2 cups quartered cherry tomatoes, divided; 3 Tbsp. savory leaves and/or mustard flowers (optional); Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.

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Photo by Michael Graydon + Nikole Herriott

The chefs at Maydan in Washington, DC, our No. 2 Best New Restaurant 2018, make this summer grain salad extra tart with lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

Freekeh Salad with Parsley and Cherry Tomatoes

Recipe notes