Freekeh, Tomato & Arugula

1 cup freekeh
Kosher salt to taste
3 to 4 tablespoons lemon juice + more to taste
3 to 4 tablespoons extra virgin olive oil, to taste
Freshly ground black pepper, to taste
1 to 2 ears corn, cooked briefly, kernels removed
1/2 pint Sweet 100s or other tiny tomatoes, halved (about 1 cup)
3 tablespoons chopped dill, or to taste
3 tablespoons chopped green onion
3 tablespoons chopped curly-leaf parsley
1 cup peeled, seeded, chopped cucumber
3/4 to 1 cup chopped cooked chicken or canned tuna
Couple large handfuls of baby arugula (or chop larger leaves)
2 ounces feta cheese, small crumbles
Cook freekeh in a generous amount of well salted water as you would pasta, until the grains are tender but still have some bite. 20-25 minutes for cracked. 40-45 minutes for Whole grain.

Add lemon juice, olive oil, salt and pepper to taste, then stir in the remaining ingredients. Taste; add more lemon juice, olive oil, salt and pepper if desired. Serve chilled or room temperature.

Per serving: 338 calories, 15 g protein, 34 g carbohydrate, 17 g fat (5 g saturated), 36 mg cholesterol, 236 mg sodium, 7 g fiber.

Photo credit: Freekeh, Tomato & Arugula Salad as seen in San Francisco, California, on Wednesday, July 27, 2011.
Food styled by Lynne Char Bennett. Photo: Craig Lee, Special To The Chronicle / SF