Anti Inflammatory Vegan Fresh Freekeh Cucumber Salad

Total time50 min

Prep time15 min

Cook time25 min

Anti Inflammatory Vegan Fresh Freekeh Cucumber Salad

Bright, herby, and genuinely refreshing, this grain salad brings together chewy whole-grain freekeh, crisp cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin — ingredients that read like a shortlist of some of the most well-studied anti-inflammatory foods around. Freekeh is a roasted green wheat with a satisfying nutty depth that holds up beautifully against the bright citrus dressing, making every bite feel substantial without being heavy. Scallion greens keep the allium flavor mild and easy to digest, while the optional pomegranate seeds add a jewel-like pop of color and a little burst of sweetness at the end. Everything comes together at room temperature or lightly chilled, which means this is just as good packed for lunch the next day as it is served fresh. If you're trying to crowd more whole grains, healthy fats, and anti-inflammatory herbs into your week without resorting to bland or complicated cooking, this salad makes it genuinely easy.

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Ingredients

4 servings

For the freekeh

1 cup whole-grain freekeh, rinsed
2 cups water
¼ tsp salt

For the salad

1 english cucumber, diced (about 2 cups)
1 cup cherry tomatoes, halved
3 scallions (green tops only), thinly sliced
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
1 tsp ground cumin
½ tsp salt
¼ tsp black pepper

For serving

¼ cup pomegranate seeds (optional)

Instructions

1
Combine the rinsed freekeh, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the freekeh is tender and has absorbed all the liquid, about 20–22 minutes.
2
Remove the pan from the heat and let the freekeh steam, covered, for 5 minutes. Spread it onto a large mixing bowl or sheet pan and let it cool for at least 10 minutes, until no longer steaming.

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