Greek Millet Salad
Yield
6 servingsPrep
10 minCook
40 minReady
50 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
millet
|
|
3 | cups |
stock
chicken or vegetable, prefer low salt |
|
1 |
sweet yellow bell peppers
dice into small cubes |
||
1 |
green bell peppers
dice into small cubes |
||
1 | medium |
red onion
dice into small cubes |
|
1 | pint |
cherry tomatoes
halved, or 3 each roma tomates, diced |
* |
6 |
greek olives
thinly sliced, or more as needed |
* | |
½ | cup |
feta cheese
crumbled |
|
Dressing | |||
4 | tablespoons |
olive oil, extra-virgin
|
|
2 | tablespoons |
lemon juice
fresh, or to taste |
|
½ | tablespoon |
dijon mustard
or to taste |
|
1 | small |
garlic cloves
minced, optional |
* |
black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
millet
|
|
7.1E+2 | ml |
stock
chicken or vegetable, prefer low salt |
|
1 | each |
sweet yellow bell peppers
dice into small cubes |
|
1 | each |
green bell peppers
dice into small cubes |
|
1 | medium |
red onion
dice into small cubes |
|
473 | ml |
cherry tomatoes
halved, or 3 each roma tomates, diced |
* |
6 | each |
greek olives
thinly sliced, or more as needed |
* |
118 | ml |
feta cheese
crumbled |
|
Dressing: | |||
6E+1 | ml |
olive oil, extra-virgin
|
|
3E+1 | ml |
lemon juice
fresh, or to taste |
|
7.5 | ml |
dijon mustard
or to taste |
|
1 | small |
garlic cloves
minced, optional |
* |
1 | x |
black pepper
to taste |
* |
Directions
Toast the millet in a large nonstick skillet over medium heat until slightly golden and brown, 5 to 7 minutes.
Transfer the toasted millet into a pot with the broth. Bring to a boil, reduce the heat to low and let simmer for about 35 minutes until the broth is absorbed. Remove from the heat and fluff with a fork.
While the millet is cooking, add all the dressing ingredients into a small bowl, and whisk until well blended.
Mix together all the cubed vegetables, tomatoes, olives and feta cheese in a large bowl.
Add the cooked millet, pour in the dressing, and gently stir until well combined. Serve warm, at room temperature or chilled.
Note:
The salad can be made in advance and let chill in the frige for a few hours.