Mediterranean Diet Friendly Vegan Fresh Freekeh Cucumber Salad
Freekeh — a smoky, nutty grain made from young green wheat — is one of those ingredients that feels like a discovery the first time you cook with it, and this bright, herb-loaded salad is the perfect introduction. The grain gets simmered until tender, then cooled before it meets a generous pile of diced cucumber, cherry tomatoes, scallion greens, fresh parsley, and mint — the kind of produce-forward combination that makes a bowl feel genuinely refreshing. A simple dressing of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin ties everything together with just the right amount of citrusy warmth. This is exactly the style of eating that makes the Mediterranean approach so appealing: whole grains, good olive oil, loads of fresh herbs, and nothing processed or complicated. The optional scatter of pomegranate seeds at the end adds little bursts of sweetness and a pop of color that make the whole dish look as good as it tastes. It comes together easily and works beautifully served at room temperature or lightly chilled, which means it's just as practical for a weeknight dinner as it is for a weekend spread.
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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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