Barley Free Vegan Fresh Freekeh Cucumber Salad
Freekeh is a roasted young wheat grain with a wonderfully smoky, nutty depth that sets it apart from more common salad bases — and it's completely free of barley, making it a confident choice when you need to avoid that particular grain. Once the freekeh is cooked and cooled, it gets tossed with crisp English cucumber, juicy cherry tomatoes, scallion greens, and generous handfuls of fresh parsley and mint for a salad that feels bright and alive. The dressing is a simple shake-together of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin — earthy, citrusy, and just bold enough to pull every element together. Everything is plant-based from start to finish, so this works beautifully for anyone eating vegan without any substitutions or workarounds needed. A scatter of pomegranate seeds over the top adds a jewel-like pop of color and a little burst of sweetness that makes the whole bowl look genuinely stunning. Serve it at room temperature straight from the bowl or let it chill for a bit — either way, it holds up well and actually gets better as the flavors meld.
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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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