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Freekeh, sour cherry and feta salad

Inspired by stuffing, this salad combines freekeh with a sherry vinaigrette and sour cherries for a sweet acidity, while Greek feta crumbled on top adds a satisfying tang.

By Alice Storey
  • 30 mins preparation
  • 30 mins cooking plus cooling
  • Serves 6 - 8
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Freekeh, sour cherry and feta salad
Here's a fresh take on the traditional baked stuffing, with added crunch from nuts and celery. It can be prepared up to two days ahead; bring it to room temperature and dress it just before serving.


  • 180 gm freekeh, rinsed and drained (1 cup)
  • 80 gm dried sour cherries, soaked in 2 tbsp warm water for 10 minutes, drained
  • 3 celery stalks from the heart, thinly sliced and tender leaves reserved
  • 2 cups (loosely packed) flat-leaf parsley, torn
  • 1 cup (loosely packed) mint, torn
  • 80 gm roasted almonds, coarsely chopped (½ cup)
  • 35 gm roasted pistachio nuts, coarsely chopped (¼ cup)
  • 80 gm Greek feta, coarsely crumbled
Sherry vinaigrette
  • 50 ml sherry vinegar
  • 1½ tsp Dijon mustard
  • ½ garlic clove, finely chopped
  • ½ tsp crushed cumin seeds
  • 125 ml olive oil (½ cup)


  • 1
    Place freekeh in a saucepan with 375ml water and bring to a simmer, then reduce heat to low, cover and cook until freekeh is tender (25-30 minutes). Set aside covered to steam for 5 minutes, then spread in a thin layer on an oven tray and stir occasionally until cool (30 minutes).
  • 2
    For vinaigrette, whisk vinegar, mustard, garlic and cumin seeds in a bowl. Add olive oil, whisk to combine and season to taste.
  • 3
    Combine remaining ingredients except feta and half the herbs in a bowl, add vinaigrette, season to taste and toss to combine. Serve scattered with feta and remaining herbs.