Mediterranean Freekeh Herb Salad with Citrus Vinaigrette
Today we are making a Mediterranean Freekeh Herb Salad with Citrus Vinaigrette! This refreshing dish is inspired by traditional Mediterranean and Middle Eastern salads, known for their vibrant flavors and wholesome ingredients. Freekeh, an ancient grain with a smoky flavor and chewy texture, forms the base of this salad. It’s typically combined with fresh vegetables, herbs, and a zesty dressing to create a dish that’s both nutritious and satisfying.
In a classic Mediterranean freekeh salad, you might find ingredients like cucumbers, tomatoes, olives, and artichoke hearts, all contributing to a colorful and flavorful mix. Fresh herbs like parsley, mint, and cilantro are essential, adding brightness and depth to the salad. Here, we use these traditional ingredients along with our own twist, including diced black olives, cilantro, and a touch of avocado for extra creaminess. The addition of artichoke hearts and a simple lemon dressing enhances the salad’s Mediterranean flair.
Our Mediterranean Freekeh Herb Salad with Citrus Vinaigrette features a delicious combination of cooked freekeh, diced cucumber, black olives, and artichoke hearts. Fresh tomato, red onion, and a mix of parsley, mint, and cilantro bring out the vibrant flavors, while the citrus vinaigrette ties everything together with a tangy punch. Whether served as a side dish or a light main course, this salad is a perfect way to enjoy the essence of Mediterranean cuisine in every bite.
Why You’ll Love This Freekeh Salad
Bursting with Flavor: This salad is a celebration of Mediterranean flavors. The fresh herbs—parsley, mint, and cilantro—add vibrant, aromatic notes that complement the nutty freekeh perfectly. The tangy citrus vinaigrette brings a zesty brightness that enhances every ingredient. Artichoke hearts and black olives contribute a savory richness, while the fresh vegetables like cucumber and tomato add crunch and juiciness. Each mouthful is a harmonious blend of tangy, herbaceous, and umami flavors, creating a taste experience that’s both exciting and satisfying.
Versatile and Satisfying: This freekeh salad is incredibly versatile, making it suitable for various occasions. It works wonderfully as a light main course or a refreshing side dish at any meal. The combination of chewy freekeh, creamy avocado, and crunchy vegetables ensures that each serving is both hearty and satisfying. It’s perfect for meal prepping or bringing to gatherings, and its flavor profile is adaptable to suit different tastes. Whether enjoyed on its own or paired with grilled proteins, this salad is sure to please and keep you feeling full and energized.
Substitutions
Freekeh: Although this recipe is based off freekeh as the key ingredient, you can substitute with farro or barley if you don’t have it on hand.
Cucumber: Use zucchini or bell peppers instead.
Olives: Green olives can provide the salty flavor, which is a better swap than omitting these completely.
Tomato: Use cherry tomatoes or sundried tomatoes.
Red Onion: Use white onions.
Artichoke Hearts: Do not use raw artichoke hearts – the artichoke hearts in this recipe come in a bottle of oil, which you can find at the grocery store. You can substitute with chopped, roasted red peppers which come in a bottle of oil.
Cilantro, Parsley: Substitute with arugula or spinach.
Mint: Try swapping it out for basil.
Oil: Use avocado oil or grapeseed oil instead. You can use any variation of olive oil as well, if you don’t specifically have extra-virgin (use virgin, or regular oil that is not either virgin or extra-virgin).
Garlic: For best results, use a fresh garlic clove rather than pre-made paste. Do not use dried garlic powder.
Lemon Juice: Use freshly squeezed juice for the best flavor. Substitute with a lime instead, or apple cider vinegar.
Black Pepper: Substitute with white pepper.
Mediterranean Freekeh Salad Recipe Notes
- Feel free to adjust the lemon juice and olive oil in the vinaigrette to suit your taste. If you prefer a tangier dressing, add more lemon juice. For a richer dressing, increase the olive oil. Adding a touch of honey or maple syrup can balance the acidity if desired.
More Recipes You’ll Love
Chickpea Quinoa Salad with Peanut Dressing
Quinoa Edamame Salad with Ginger Dressing
Crunchy Cabbage Salad with Avocado Tahini Dressing
Smoked Lemon Garlic & Almond Couscous
If you make this Mediterranean Freekeh Herb Salad with Citrus Vinaigrette, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Mediterranean Freekeh Herb Salad with Citrus Vinaigrette
Equipment
- Stovetop Pot
Ingredients
- ½ cup uncooked freekeh
- ⅓ large cucumber diced
- ¼ cup kalamata olives
- ½ medium firm tomato diced
- ½ small red onion diced
- ¼ cup artichoke hearts in oil chopped
- ⅓ cup fresh cilantro chopped, stems removed
- ⅓ cup fresh parsley chopped
- 2 tbsp fresh mint chopped
For the Vinaigrette
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 medium garlic clove finely grated / paste-like
- ¼ tsp black pepper
- ¼ tsp pink salt
Instructions
- In a small bowl, mix together the vinaigrette ingredients. Set aside.
- Rinse freekeh under cold water before cooking to remove any debris. Cook it in a stovetop pot, according to the instructions on the package. This will take about 20-30 minutes.
- While it's cooking, chop up all the ingredients for the salad (aside from the dressing) and mix them together in a large bowl.
- Once the freekeh is cooked, drain the excess water and let it rest for 20 minutes to cool. This will allow it to retain its texture in the salad.
- Once it's cooled, add it to the salad. Toss to evenly mix.
- Pour the sauce over top and toss it a few more times to mix.
- Store in the fridge and serve chilled, or at room temperature with a side of crusty bread or pita!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
