Cucumber Mint Freekeh Grain Salad (Printable Version)
Nutty freekeh tossed with crisp cucumber, cherry tomatoes, and fresh mint in a zesty lemon-cumin dressing.
# What You'll Need:
→ Grains
01 - 1 cup freekeh, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Herbs
04 - 1 large cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/4 red onion, finely diced
07 - 1/2 cup fresh mint leaves, chopped
08 - 1/2 cup fresh parsley, chopped
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 clove garlic, minced
13 - 1/2 teaspoon ground cumin
14 - Salt and black pepper, to taste
# How To Make:
01 - Rinse freekeh under cold water. In a medium saucepan, combine freekeh, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until tender. Drain excess water and let cool to room temperature.
02 - In a large bowl, combine the cooled freekeh, cucumber, cherry tomatoes, red onion, mint, and parsley.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, cumin, salt, and pepper until emulsified.
04 - Pour the dressing over the salad. Toss gently until all ingredients are well coated.
05 - Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to allow flavors to meld.
# Expert Advice:
01 -
- The freekeh has this incredible smoky flavor you cant get from any other grain
- It keeps beautifully for days, making it perfect for meal prep
02 -
- Let the freekeh cool completely before adding the dressing, otherwise the oil will separate and the herbs will wilt from the heat
- Chop the mint and parsley right before tossing so the oils stay fresh and potent
03 -
- Toasting the freekeh in a dry pan for a few minutes before cooking intensifies its naturally smoky flavor
- The salad tastes best after the flavors have melded for at least an hour, so never serve it immediately