Millet Salad with Tomatoes and Feta
This Millet recipe is a light and simple salad made with tomatoes, parsley, lemon, and feta cheese.
I try to incorporate new ingredients and flavors in my meals. Sometimes it goes over well with the family, and sometimes they’d prefer I stick to their favorites. One of the new ingredients I’ve been exploring lately is millet.
What Is Millet?
Millet is a fast growing cereal grain, it’s often found in birdseed but it’s so much more than that. It can be ground as flour for use in gluten-free breads. Millet can also be cooked like a whole-grain and used like you might use rice or quinoa.
How To Make Millet Salad
This recipe starts with cooked millet. We have full cooking instructions for millet here, but basically you want 2 cups of water per cup of millet, boil it on the stove, and fluff at the end like you do with rice.
The millet then gets mixed with halved cherry tomatoes and fresh parsley, along with olive oil, lemon juice, salt, and pepper. I like some crumbled feta on top of mine as well. Yum! So simple and delicious.
Maybe your family won’t like the millet in this side dish salad. But maybe they’ll like it next time when they try it in this Millet Breakfast Skillet. But trying new things and at least giving things a taste is the important part in my house.
Here’s my recipe for a light and fresh grain salad made with millet, tomatoes, parsley, lemon, and feta.
- 1 cup cooked millet
- 1 pint cherry tomatoes, halved
- 1/2 cup chopped fresh parsley
- 2 Tbsp. olive oil (plus more to taste)
- 1 Tbsp. lemon juice (plus more to taste)
- 1 clove garlic, minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Crumbled feta
- In a medium bowl, use a fork to fluff together all ingredients. Millet squashes easily so be careful to fluff gently. Taste.
- Millet can be dry sometimes. Add a bit more olive oil and/or lemon juice or even a dribble of water if it’s too dry.