This Greek Millet Salad combines all your favorite Greek ingredients: tomatoes, cucumbers, feta, and olives into a heart vegetarian salad perfect for a picnic.
Typical Friday Night!!
We ventured downtown in fear of rain but got in a good hour or so of hangin’ out before the storms moved in. We enjoyed this picnic perfect salad on the grass with friends!
Greek Millet Salad Recipe
I love a good make-ahead salad, and this one is no exception. Packed with grains and vegetables, it’s lovely on a hot day straight from your cooler. Use the best whole-block feta you can find.
Greek Millet Salad
- 1 cup dry millet
- 2 medium zucchini chopped
- 1 pint cherry tomatoes
- 6 inches of English cucumber chopped
- ~10 olives pitted and chopped
- 1 can garbanzo beans drained
- 1 block feta cheese about 4 ounces or so
- 1.5 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper or to taste
- Cook millet with 2:1 water to grain.
- Cook zucchini and tomatoes in 1 tsp olive oil in a hot skillet until brown and tender. Add to millet.
- Add cucumber, olives and garbanzos to millet.
- Drizzle on olive oil, lemon juice, salt and pepper.
- Crumble on the feta cheese.
- Served chilled at a summer picnic!
How to make the greek millet salad
Cook millet……rice cooker rocked it while I wrote my breakfast post!
Cook zucchini and tomatoes in 1 tsp olive oil in a hot skillet until brown and tender.
Add to millet.
Add cucumber, olives and garbanzos to millet.
Drizzle on olive oil…
Lemon juice…freshly squeezed if you have it. Bottled if you’re lazy like meeee!
Salt + peppa
And the feta..
Toss the salad!
And store covered in your fridge, Barefoot Contessa-style, until dinnertime.
Gosh eating sitting in the grass has gotten quite difficult…. next time we’re bringing a blanket at the very least