Delight your taste buds with a vibrant and nourishing dish that brings together nutty freekeh and a medley of fresh herbs and crisp vegetables. This Herbed Freekeh Salad Recipe is a fantastic way to enjoy a wholesome grain salad that’s bursting with flavor, texture, and color. Whether you’re after a light lunch, a hearty side, or a make-ahead meal, this salad hits just the right notes with its tangy lemon dressing and the refreshing crunch of cucumber and tomatoes. It’s a celebration of simple, natural ingredients that come together beautifully in every bite.
Ingredients You’ll Need
For this Herbed Freekeh Salad Recipe, the ingredients are straightforward but essential to building layers of flavor and texture. Each component, from the smoky freekeh to the fresh herbs, contributes something special, ensuring the salad is lively and balanced.
- Freekeh (1 cup): A wonderfully nutty whole grain that adds a chewy, satisfying base.
- Water or vegetable broth (2 cups): To cook the freekeh, using broth enhances the overall depth of flavor.
- Cherry tomatoes (1 cup): Halved for juicy bursts of sweetness and vibrant color.
- Cucumber (1, diced): Adds a crisp, refreshing crunch to balance the grains.
- Red onion (1/4 cup, finely chopped): Brings a sharp bite that complements the herbs nicely.
- Fresh parsley (1/4 cup, chopped): Provides a bright, earthy note that livens up the salad.
- Fresh mint (1/4 cup, chopped): Gives a cool, aromatic lift that’s simply irresistible.
- Fresh cilantro (1/4 cup, chopped): Adds a fresh, citrusy edge to the herb mix.
- Feta cheese (1/4 cup, crumbled, optional): Offers a creamy, salty contrast that rounds out the dish.
- Olive oil (1/4 cup): The dressing’s rich base, bringing everything together smoothly.
- Lemon juice (2 tablespoons, freshly squeezed): Injects bright acidity and brightness into the salad.
- Apple cider vinegar (1 tablespoon, optional): Adds a subtle tang and complexity to the dressing.
- Salt and pepper (to taste): Essential seasoning to enhance all the flavors.
How to Make Herbed Freekeh Salad Recipe
Step 1: Cook the Freekeh
Start by rinsing 1 cup of freekeh under cold water to remove any dust or debris. In a medium saucepan, combine the freekeh with 2 cups of water or vegetable broth. Bring it to a boil, then reduce the heat and simmer gently for about 20 to 25 minutes until the grains are tender but still chewy. Drain any excess liquid, fluff with a fork, and set aside to cool slightly. This nutty base is what makes the Herbed Freekeh Salad Recipe so satisfying and hearty.
Step 2: Prepare the Fresh Ingredients
While the freekeh is cooking, chop the cherry tomatoes in half, dice the cucumber, finely chop the red onion, and coarsely chop the parsley, mint, and cilantro. Having fresh, well-prepped vegetables and herbs ready will make assembling the salad quick and enjoyable. These fresh ingredients brighten the dish and create a vibrant contrast to the warm grain.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, apple cider vinegar (if using), salt, and pepper. This simple dressing is light but flavorful, flawlessly tying together the herbaceous salad and freekeh. The acidity of the lemon juice and vinegar creates a nice balance against the rich olive oil.
Step 4: Combine and Toss
Place the cooled freekeh in a large mixing bowl. Add the chopped vegetables, fresh herbs, and feta cheese if you’re using it. Pour the dressing over the salad and toss everything together gently but thoroughly. This step ensures every grain and vegetable is beautifully coated with the zesty dressing, making every forkful a taste sensation.
How to Serve Herbed Freekeh Salad Recipe
Garnishes
A sprinkle of extra fresh herbs like parsley or mint on top adds a wonderful aroma and pop of color just before serving. Toasted pine nuts or walnuts can add an unexpected crunch and richness. For a hint of tang, a few lemon wedges on the side work perfectly.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted vegetables, or even a simple flatbread for a Mediterranean-inspired meal. It’s also fantastic alongside rich dishes like lamb or a smoky eggplant dip, offering a fresh counterpoint that keeps your meal balanced and vibrant.
Creative Ways to Present
Serve it in a large, rustic bowl for a family-style meal or portion it into mason jars for on-the-go lunches. You can even stuff pita pockets with this herbed freekeh salad for an easy handheld option that’s full of flavor and nutrition.
Make Ahead and Storage
Storing Leftovers
This Herbed Freekeh Salad Recipe keeps beautifully in the fridge for up to 3 days. Keep it in an airtight container to preserve the freshness of the herbs and crunch of the vegetables. The flavors tend to deepen overnight, making it even more delicious the next day.
Freezing
Freekeh itself freezes well, but because this salad contains fresh herbs and raw vegetables, it’s best not to freeze the salad assembled. Instead, freeze cooked freekeh separately, then add fresh ingredients and dressing after thawing.
Reheating
If you have leftover freekeh grain, gently warm it in the microwave or on the stovetop with a splash of water or broth before mixing it with fresh vegetables and dressing again. However, this salad is most enjoyable served cold or at room temperature to maintain its crisp, fresh qualities.
FAQs
What is freekeh and where can I find it?
Freekeh is a green wheat grain that’s harvested while young, then roasted to bring out a smoky, nutty flavor. You can usually find it in health food stores, Middle Eastern markets, or well-stocked grocery stores, often in the grains section.
Can I make this salad gluten-free?
Freekeh is a wheat product, so it contains gluten and is not suitable for a gluten-free diet. For a gluten-free alternative, you might try substituting with quinoa or millet, although the flavor and texture will differ.
Is feta cheese necessary in the Herbed Freekeh Salad Recipe?
Feta cheese adds a creamy, tangy dimension, but it’s optional. You can leave it out for a vegan salad or replace it with a plant-based cheese or extra nuts for a similar richness.
Can I use dried herbs instead of fresh?
Fresh herbs are key to the bright, vibrant flavor of this salad. If you must use dried, reduce the quantity considerably and add them early in the cooking or marinating process to help release their flavors.
How long does it take to prepare this salad?
The total time, including cooking and prep, is about 35 minutes. It’s a quick yet impressive dish that can easily fit into a busy weeknight or a casual weekend meal.
Final Thoughts
This Herbed Freekeh Salad Recipe is truly a treasure in the kitchen—simple to make but packed with incredible flavors and textures that will keep you coming back for more. Whether you’re looking to spice up your lunch routine or add a fresh, nutritious side to dinner, this salad shines brightly. Give it a try and discover just how satisfying wholesome, flavorful ingredients can be when combined with love and a little zest.
Print
Herbed Freekeh Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This vibrant Herbed Freekeh Salad combines nutty freekeh grain with fresh herbs, crisp vegetables, and a tangy lemon dressing, creating a nutritious and refreshing dish perfect for a light lunch or side.
Ingredients
Grain
- 1 cup freekeh (cracked or whole grain)
- 2 cups water or vegetable broth (for cooking freekeh)
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
Dressing and Extras
- 1/4 cup feta cheese (optional), crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon apple cider vinegar (optional)
- Salt and pepper to taste
Instructions
- Cook the Freekeh: Rinse the freekeh under cold water and drain. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the freekeh, reduce heat to low, cover, and simmer for about 20-25 minutes until tender and water is absorbed. Remove from heat and let it cool to room temperature.
- Prepare the Vegetables and Herbs: While the freekeh cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the fresh parsley, mint, and cilantro. Set aside.
- Make the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, apple cider vinegar (if using), salt, and pepper until emulsified.
- Assemble the Salad: In a large bowl, combine the cooled freekeh, prepared vegetables, and herbs. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Add Feta Cheese and Serve: Sprinkle crumbled feta cheese on top if desired and give the salad one last gentle mix. Adjust seasoning with salt and pepper if needed. Serve immediately or chill in the refrigerator for 10-15 minutes for enhanced flavor.
Notes
- Freekeh can be found in Middle Eastern or health food stores; it’s a nutritious whole grain with a smoky flavor.
- Use vegetable broth instead of water to add extra depth to the freekeh’s flavor.
- Feta cheese is optional and can be omitted for a vegan version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This salad is great served as a light meal or as a side dish to grilled meats or roasted vegetables.
