Tree Nut Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — the smoky, nutty-tasting ancient grain made from roasted green wheat — is the kind of ingredient that instantly elevates a simple salad into something you'd find at a really good Mediterranean restaurant. Here it gets tossed with crisp English cucumber, juicy cherry tomatoes, fresh parsley and mint, and a bright lemon-cumin dressing that ties everything together beautifully. Every single ingredient in this recipe is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. The dressing is whisked together in minutes from pantry staples, and the whole salad comes together while the grain cools, making it a genuinely low-effort dish with a high-impact payoff. A handful of pomegranate seeds scattered on top adds a little jewel-like pop of sweetness if you want to take it up a notch for guests. Serve it at room temperature or slightly chilled — either way, it's fresh, satisfying, and the kind of thing people ask you to bring to every potluck from here on out.
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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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