MSG Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — smoky, nutty, and wonderfully chewy — is the kind of grain that makes a salad feel genuinely satisfying rather than just virtuous. Here it gets tossed with crisp English cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint, so every bite is bright and herbaceous. The dressing is nothing but olive oil, fresh lemon juice, a little zest, and ground cumin, which means every single ingredient is clean and straightforward with zero hidden additives to worry about. That matters more than people realize — packaged dressings and seasoning blends are some of the sneakiest sources of unwanted flavor enhancers, and this recipe sidesteps all of that entirely. The freekeh is simply simmered in salted water and then cooled before everything comes together, making the process relaxed and totally approachable. A scatter of pomegranate seeds at the end adds a jewel-like pop of color and a little tartness that takes the whole bowl up a notch. Serve it at room temperature for a weeknight dinner or pack it lightly chilled for a lunch that actually holds up.
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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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