Grilled Nectarine Salad with Freekeh

Grilled Nectarine Salad
Freekeh, Mixed Greens, Marcona Almonds, Parmesan
Fried Kalamata Olive Balsamic Reduction

Subtle smoky flavors and the pleasant chewy texture of freekeh, a tasty whole grain from the Middle East, complement the smoky-sweet grilled nectarines in this super-satisfying barely-warm entree salad. Rough chopped Marcona almonds and shards of Parmesan bring nutty-buttery components. It’s all pulled together by the dressing in which Kalamata olives are fried in olive oil then balsamic vinegar is added and reduced to a syrup. Fresh ground black pepper finishes it off.

Green soft durum wheat is harvested young, then roasted over an open fire during which the straw and chaff are burned, then rubbed off, leaving a complex tasting grain with earthy grassy herbal overtones. Cracked freekeh cooks up in about 20 minutes and has three times as much fiber as brown rice. While it makes a superb side dish pilaf-style, or even as a hot breakfast cereal-style – freekeh is especially great tossed up with mixed greens, olive oil, and salt – then paired with fruit and nuts in a salad such as this.

Grilled Nectarine Salad with Freekeh Recipe

Freekeh

Cook freekeh according to package instruction. Let cool to barely warm.

Grilled Nectarines

Cut nectarines into wedges. Toss with olive oil, salt and pepper. Grill on well-oiled grates over high heat until grill marks form on both sides. Keep warm.

Fried Kalamata Olive Balsamic Reduction

Slice pitted kalamata olives (about 10) in half lengthwise. Heat 1 T. of olive oil in a medium stainless steel pan over medium-high, add olives and sauté for about a minute. Add 5 T. balsamic vinegar and cook until it bubbles and becomes syrupy.

Composition

Toss mixed greens with freekeh, drizzle with olive oil and season with sea salt. Place greens/freekeh mixture on a serving plate. Use a rubber spatula to scrape balsamic reduction and olives over the greens/freekeh mixture. Arrange nectarines on top. Sprinkle with rough chopped Marcona almonds. Use a vegetable peeler to top with shards of Parmesan. Finish with plenty fresh ground black pepper.

More Fruit & Grain Salads

Fans of fruit and grains salads may want to try my Grilled Peach Salad with Farro. The dressing is to-die-for.