Freekeh Salad with Cauliflower, Cucumbers, Sumac, and Dill: A Taste of Summer Sunshine

There are certain dishes that, with a single bite, transport you back in time, conjuring vivid memories of sun-drenched days and the joy of simple, honest food. For me, this Freekeh Salad is one of those culinary anchors. I first encountered it through a digital dispatch from Tasting Table, a source I’ve long trusted for its curated culinary gems. The very name, “Freekeh Salad with Cauliflower, Cucumbers, Sumac and Dill,” promised a vibrant symphony of textures and flavors, a perfect antidote to the doldrums of a less inspired meal. It was a revelation – a grain salad that felt both ancient and utterly modern, packed with a bright, herbaceous punch that sang of the season.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Servings: 4
• Yield: Approximately 6 cups
• Dietary Type: Vegan, Dairy-Free

Ingredients

This salad is a beautiful assembly of fresh, wholesome ingredients, each playing a vital role in the final harmonious dish.

• For the Freekeh:

  • 2 cups water
  • 2/3 cup freekeh
  • 1 fresh bay leaf
  • 1 teaspoon kosher salt

• For the Salad & Vinaigrette:

  • 2 Persian cucumbers (peeled, quartered lengthwise, and sliced crosswise on a bias into 1-inch pieces, or 2 English cucumbers)
  • 2 tablespoons lemon juice, divided
  • 2 tablespoons white wine vinegar
  • 1 ½ teaspoons ground sumac (optional, but highly recommended for its tangy, lemony notes. If omitting, you may want to slightly increase the lemon juice and vinegar in the vinaigrette.)
  • 1 medium shallot, very finely chopped
  • 1 small head cauliflower, cut into bite-size florets, or 2 cups cauliflower florets
  • 1 teaspoon kosher salt (for blanching cauliflower)
  • 1/3 cup extra virgin olive oil, plus 1 tablespoon extra virgin olive oil, divided
  • 1/4 cup finely chopped fresh dill
  • Kosher salt, to taste

Equipment Needed

You won’t need an arsenal of specialized tools for this vibrant salad. A few common kitchen staples will do the trick:

• Small saucepan with a lid
• Rimmed baking sheet
• Medium bowl
• Large saucepan
• Colander
• Small bowl
• Whisk

Instructions

Crafting this Freekeh Salad is a straightforward process, layering flavors and textures with each step.

1. Cook the Freekeh: In a small saucepan set over high heat, combine the 2 cups of water, freekeh, bay leaf, and 1 teaspoon of kosher salt. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer, stirring occasionally. Continue to cook for 30 to 35 minutes, or until the freekeh is tender and has absorbed all of the water.
2. Cool the Freekeh: Once cooked, carefully transfer the freekeh to a rimmed baking sheet. Spread it out in an even layer to allow it to cool. This step is crucial for preventing the grains from becoming mushy and also helps to develop their nutty flavor.
3. Prepare the Macerated Shallots: While the freekeh cools, in a small bowl, whisk together 2 tablespoons of the lemon juice, the white wine vinegar, and ¼ teaspoon of the kosher salt. If you are using the ground sumac, add it here as well. Stir in the finely chopped shallot. Set this mixture aside to macerate – allowing the shallots to soften and their sharp bite to mellow.
4. Blanch the Cauliflower: Fill a large saucepan with water and add the remaining 1 teaspoon of kosher salt. Bring to a boil over high heat. Add the cauliflower florets to the boiling water. Return the water to a boil and cook the cauliflower for 3 to 5 minutes, or until it is al dente. We want it tender-crisp, with a slight bite, not mushy.
5. Dress the Cauliflower: Drain the cauliflower thoroughly in a colander. Immediately transfer the blanched cauliflower to a medium bowl. Drizzle it with 1 tablespoon of extra virgin olive oil and the remaining 1 tablespoon of lemon juice. Toss gently to coat.
6. Emulsify the Vinaigrette: Return to the shallot mixture in the small bowl. Slowly drizzle in the remaining 1/3 cup of extra virgin olive oil while whisking constantly. Continue whisking until the vinaigrette is creamy and well-blended, forming a beautiful emulsion.
7. Assemble the Salad: In a large bowl, combine the cucumbers, the cooled freekeh, the dressed cauliflower, and the finely chopped dill.
8. Dress and Serve: Pour the creamy vinaigrette over the salad ingredients. Toss everything gently to combine, ensuring all the ingredients are evenly coated. Taste the salad and add more kosher salt, if needed, to enhance the flavors.

Expert Tips & Tricks

• Freekeh Texture: For a more intense flavor and slightly firmer texture in your freekeh, you can lightly toast the grains in a dry pan over medium heat for a few minutes until fragrant before adding the water. Be careful not to burn them.
• Cauliflower Variations: If you prefer a deeper, nuttier flavor for your cauliflower, instead of blanching, you can roast it. Toss the florets with a little olive oil and salt, then spread them on a baking sheet and roast at 425°F (220°C) for about 10-15 minutes, or until tender and slightly caramelized.
• Sumac’s Spark: Don’t skip the sumac if you can help it! Its unique, tart flavor is a defining element of this salad, offering a bright counterpoint to the earthy freekeh and sweet cauliflower. If you can’t find it, a little extra lemon zest can offer a subtle nod to its citrusy punch.
• Cucumber Choice: While Persian cucumbers are ideal for their thin skins and mild flavor, English cucumbers are a perfectly acceptable substitute. Just ensure they are seeded if they have a lot of moisture.

Serving & Storage Suggestions

This Freekeh Salad is best served at room temperature or slightly chilled, allowing its vibrant flavors to meld. It makes a fantastic side dish to grilled meats, fish, or poultry, and is equally impressive as a light and satisfying vegetarian main course.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors will continue to deepen and marry over time, making it even more delicious the next day. If the salad seems a little dry after refrigeration, you can always toss it with a drizzle of olive oil or a squeeze of fresh lemon juice before serving.

Nutritional Information

Here’s a general estimation of the nutritional breakdown per serving. Please note that actual values may vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	210.8 kcal
Calories from Fat	92 %
Total Fat	21.6 g	33 %
Saturated Fat	3 g	15 %
Cholesterol	0 mg	0 %
Sodium	1768.9 mg	73 %
Total Carbohydrate	4.8 g	1 %
Dietary Fiber	1.4 g	5 %
Sugars	1.6 g	6 %
Protein	1.4 g	2 %

Variations & Substitutions

The beauty of a salad like this lies in its adaptability. Feel free to explore these exciting variations:

• Seasonal Swaps: In late summer, when cucumbers might be less vibrant, consider substituting them with diced ripe tomatoes or sweet melon (like cantaloupe or honeydew) for a surprising and delightful twist, as suggested by the original inspiration.
• Nutty Crunch: For added texture and richness, toss in a handful of toasted pistachios, almonds, or pine nuts just before serving.
• Herbal Exploration: While dill is essential, don’t be afraid to experiment with other fresh herbs. Parsley, mint, or chives can all bring a lovely freshness to the mix.
• Spicy Kick: For those who enjoy a bit of heat, a finely minced red chili pepper or a pinch of red pepper flakes can be a welcome addition.
• Creamier Dressing: If you prefer a creamier dressing and aren’t strictly vegan, a tablespoon of plain Greek yogurt or a swirl of tahini can be whisked into the vinaigrette.

FAQs

Q: What exactly is freekeh?
A: Freekeh is a wheat grain that has been roasted while still young and green, giving it a distinct smoky flavor and chewy texture.

Q: Can I use a different grain instead of freekeh?
A: Absolutely! Quinoa, farro, or bulgur wheat would all make excellent substitutes, though the texture and flavor profile will differ.

Q: Is it okay to prepare this salad ahead of time?
A: Yes, this salad holds up well. It’s often even better the next day as the flavors have more time to meld.

Q: What makes the vinaigrette creamy?
A: The slow drizzling of olive oil while whisking continuously creates an emulsion, transforming the oil and acidic components into a creamy, cohesive dressing.

Q: Where can I find sumac?
A: Sumac is commonly found in Middle Eastern grocery stores or the spice aisle of well-stocked supermarkets and online retailers.

Final Thoughts

This Freekeh Salad is more than just a collection of ingredients; it’s a celebration of fresh, vibrant flavors and satisfying textures. It’s a dish that proves healthy eating can be incredibly delicious and visually stunning. Whether you’re looking for a show-stopping side to your next barbecue or a wholesome lunch that nourishes and delights, this salad is sure to become a staple in your culinary repertoire. Give it a try, and I suspect you, too, will find yourself falling under its sunny spell. Don’t hesitate to share your experience, your favorite variations, or any delightful discoveries you make along the way – happy cooking!