Nutmeg Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — the smoky, nutty ancient grain made from young green wheat — is the star of this bright, herb-packed salad that feels equally at home as a weekday lunch or a showstopper side at a summer gathering. Once the grain is cooked and cooled, it gets tossed with crisp English cucumber, juicy cherry tomatoes, fresh mint, and flat-leaf parsley for a bowl that's genuinely refreshing. The dressing is a simple shake of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin — bold, citrusy, and completely free of any warm spices that might sneak in unwanted heat or complexity. Every single ingredient here is clean and straightforward, so there's no second-guessing labels or scanning spice blends for hidden additives. The whole thing comes together without any fuss, and a handful of pomegranate seeds scattered on top at the end adds a jewel-like pop of color and sweetness if you want to dress it up. It's plant-based through and through, relying on good olive oil and fresh herbs rather than anything processed to deliver serious flavor. Serve it at room temperature or lightly chilled — either way, it disappears fast.
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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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