Artificial Food Coloring Free Vegan Fresh Freekeh Cucumber Salad
This grain salad is bright, fresh, and packed with texture — smoky freekeh paired with crisp cucumber, juicy cherry tomatoes, and a generous handful of herbs makes every bite feel alive. The cumin-lemon dressing ties it all together with a citrusy warmth that's simple but seriously satisfying. Every single ingredient here is exactly what it looks like: whole grains, fresh vegetables, olive oil, and lemon juice — nothing processed, nothing with a dye number hiding in the fine print. For anyone navigating a diet free from synthetic dyes, this kind of recipe is a genuine relief because there's no label-scanning required and no sneaky colorants lurking in a spice packet or bottled dressing. The pomegranate seeds on top add a jewel-like pop of natural color that no artificial additive could ever replicate. It works beautifully served at room temperature, which makes it ideal for meal prep, potlucks, or a relaxed weeknight dinner.
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Learn more →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
- 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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