Freekeh — the smoky, nutty ancient grain made from young green wheat — brings a satisfying chewiness to this bright, herb-forward salad that feels both hearty and refreshing. Because freekeh comes from wheat rather than rye, it's a naturally rye-free grain choice, making this an easy win for anyone navigating that particular restriction without sacrificing any of the good stuff. The dressing is a simple shake-together situation: olive oil, fresh lemon juice, a hit of zest, and ground cumin that ties everything together with a warm, earthy undertone. Crisp English cucumber, juicy cherry tomatoes, and a generous handful of both parsley and mint keep every bite cool and lively against the tender grain. Scallion greens add a gentle bite without overwhelming the fresh flavors, and a scatter of pomegranate seeds at the end turns the whole bowl into something genuinely stunning. It's the kind of salad that works as a light lunch on its own, a side dish at a summer gathering, or meal-prepped ahead and served lightly chilled straight from the fridge.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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