Summer Freekeh Salad with Fresh Mozzarella

Start to finish: Active: 30 minutes
Impresses: 6

Ingredients
For the salad:
2½ cups water (to yield 2 cups cooked)
1 cup uncooked freekeh
½ tablespoon olive oil
1 cup sweet corn kernels (fresh, frozen or canned)
3 medium zucchinis, cut in half and sliced into half moons
1½ cups cherry tomatoes, halved
¼ cup red onion, finely diced
¼–⅓ cup fresh basil, thinly sliced
8 ounces fresh mozzarella pearls
Salt and pepper, to taste

For the dressing:
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon lemon zest
2 teaspoons lemon juice

Method
Heat the water in a pot over high heat. Once boiling, add uncooked freekeh. Reduce heat to a simmer and cook, uncovered, for 8–10 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork. Set aside until ready to serve.

Meanwhile, heat olive oil in a large skillet. Add corn and allow to roast over medium-high heat for 4–5 minutes, or until the edges become browned and toasted. Add zucchini; and then, cook 2–3 minutes longer until the zucchini develops roasted edges. Remove from heat.

To make the dressing, combine ingredients in a small bowl and whisk until blended. Set aside.

To mix the salad, add cooked freekeh to a large mixing bowl. Add roasted corn and zucchini, cherry tomatoes, onion, basil, mozzarella pearls and prepared dressing. Gently fold together to combine. Then, garnish with additional mozzarella or basil, if desired. Season with salt and pepper. Serve immediately.

Notes: Err on the side of undercooking the zucchini, especially if you slice it very thinly or plan to enjoy this recipe as leftovers. This recipe can also be served chilled, if desired. Eat within 2 days for best results.