Name: Freekeh Salad
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.

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.

Steps

Cook freekeh in a large saucepan of simmering salted water until tender, 30–40 minutes. Drain and rinse under cold water to stop cooking.
Whisk lemon juice, oil, and pomegranate molasses in a large bowl. Add freekeh, onion, parsley, and two-thirds of cherry tomatoes; season with salt and toss to combine.
Transfer salad to a platter and top with remaining tomatoes and savory leaves and/or mustard flowers, if using.
Do Ahead: Salad (without savory and mustard flowers) can be made 6 hours ahead. Cover and chill.