Freekeh Salad Citrus Cinnamon

I stumbled on freekeh at a farmers market one Sunday morning, drawn by the smoky green grains spilling from a canvas sack. The vendor said it was ancient wheat, harvested young and roasted over fire. I bought a pound on impulse and by that evening, this salad was born in my kitchen, filling the room with cinnamon and citrus.

The first time I brought this to a potluck, my friend Layla took one bite and asked if Id grown up eating Middle Eastern food. I hadnt, but the flavors felt familiar anyway, like something Id been waiting to discover. We stood in her kitchen spooning seconds straight from the bowl, laughing about how pomegranate seeds kept rolling off our plates.

Ingredients

• Freekeh: This young green wheat has a nutty, slightly smoky flavor that holds its texture beautifully. Rinse it well to remove any dusty bits from the roasting process.
• Cherry tomatoes: Their natural sweetness balances the earthy grain. I halve them so every forkful gets a juicy burst.
• Cucumber: Adds cool crunch and keeps the salad from feeling too heavy. Dice it small so it mingles evenly.
• Red onion: A sharp bite that mellows slightly when tossed with the warm dressing. Chop it fine so it doesnt overpower.
• Fresh parsley and mint: These herbs bring brightness and a grassy freshness that makes the whole dish feel alive.
• Toasted pistachios: Their buttery crunch and subtle sweetness add richness. Toast them yourself for the best flavor.
• Pomegranate seeds: Optional but worth it for little pops of tart sweetness and a jewel-like look.
• Extra-virgin olive oil: The base of the dressing. Use something fruity and robust.
• Fresh orange and lemon juice: Citrus brightens everything and plays beautifully with the cinnamon.
• Orange zest: Adds aromatic oils that deepen the citrus presence without extra acidity.
• Ground cinnamon and cumin: Warm spices that give the dressing its soul. Dont skip the gentle heating step.
• Honey or maple syrup: Just enough to round out the citrus and balance the spices.

Instructions

Cook the freekeh:

Bring salted water to a boil, add the rinsed freekeh, then lower the heat and cover. Let it simmer gently until tender and the water disappears, about 20 to 25 minutes, then fluff it with a fork and let it cool a bit.

Combine the salad base:

Toss the warm freekeh with halved cherry tomatoes, diced cucumber, chopped red onion, parsley, and mint in a large bowl. The warmth helps everything meld together.

Make the citrus cinnamon dressing:

Whisk olive oil, orange juice, lemon juice, zest, cinnamon, cumin, honey, salt, and pepper in a small saucepan over low heat. Warm it gently for 2 to 3 minutes, stirring constantly, until it smells incredible and the spices bloom.

Dress the salad:

Pour the warm dressing over the freekeh mixture and toss well. The heat helps the grains absorb all those beautiful flavors.

Finish and serve:

Fold in the pistachios and pomegranate seeds, taste, and adjust seasoning. Serve it at room temperature or slightly warm for the best flavor.

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One autumn evening I made this for myself after a long day, and the smell of cinnamon warming in olive oil pulled my partner into the kitchen. We ate it standing at the counter, straight from the bowl, trading bites and quiet conversation. It became our go-to for nights when we wanted something nourishing without much fuss.

What to Serve With This Salad

This salad shines alongside grilled chicken, roasted lamb, or even a simple piece of seared fish. Ive also served it as the main event with warm pita and a dollop of thick yogurt on the side. It pairs beautifully with a crisp white wine like Sauvignon Blanc, though sparkling water with lemon works just as well.

Storage and Make-Ahead Tips

You can cook the freekeh and prep the vegetables a day ahead, storing them separately in the fridge. The dressing is best made fresh, but if you need to, you can gently rewarm it before tossing. Leftovers keep for up to two days, though the herbs will soften and the cucumbers may release some water.

Swaps and Variations

If you cant find freekeh, bulgur or quinoa work well as substitutes, though quinoa makes it gluten-free. Crumbled feta adds a tangy creaminess that some of my friends swear by. For a little heat, add a pinch of red pepper flakes to the dressing.

• Swap pistachios for toasted almonds or walnuts if thats what you have.
• Use lime juice instead of lemon for a slightly sharper citrus note.
• Add diced roasted sweet potato for extra heartiness and a touch of sweetness.

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This salad has a way of turning a simple meal into something memorable, whether youre feeding a crowd or just yourself. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ How do I cook freekeh for this salad?

Rinse freekeh thoroughly, then simmer with water and salt for 20–25 minutes until tender and water is absorbed. Fluff with a fork and let cool slightly before mixing.

→ Can I substitute freekeh with another grain?

Yes, quinoa or bulgur can be used as alternatives, adjusting cooking times accordingly to maintain texture.

→ How should the citrus-cinnamon dressing be prepared?

Warm olive oil with orange juice, lemon juice, zest, cinnamon, cumin, honey, salt, and pepper gently for a few minutes until fragrant, avoiding boiling to preserve flavors.

→ Is this salad best served cold or warm?

It can be enjoyed at room temperature or slightly warm to enhance the aroma of the dressing, depending on preference.

→ What are good add-ins to enhance this dish?

Toasted pistachios add crunch while pomegranate seeds provide bursts of sweetness. For extra tang, feta cheese can be included.