High Fructose Corn Syrup Free Vegan Fresh Freekeh Cucumber Salad
This grain salad is bright, fresh, and packed with texture — chewy freekeh, crisp cucumber, juicy cherry tomatoes, and a shower of herbs that makes every bite feel alive. The lemon-cumin dressing is whisked together from scratch using olive oil, fresh lemon juice, and a handful of pantry spices, so there's zero chance of sneaky sweeteners hiding in a bottled sauce. That matters more than people realize, since store-bought dressings and pre-seasoned grains are some of the most common places high fructose corn syrup quietly shows up. Here, every single ingredient is whole and recognizable, from the rinsed freekeh simmered in plain salted water to the optional pomegranate seeds scattered on top for a jewel-like finish. Freekeh — a roasted green wheat with a slightly smoky, nutty flavor — is the kind of grain that makes a salad feel genuinely satisfying rather than like a side thought. The whole thing comes together beautifully at room temperature or lightly chilled, making it a great make-ahead option for lunches or a crowd-pleasing addition to any table.
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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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