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You are here: Home / Recipes / Greek Millet Salad

June 22, 2012

Greek Millet Salad

This Greek Millet Salad combines all your favorite Greek ingredients: tomatoes, cucumbers, feta, and olives into a heart vegetarian salad perfect for a picnic.

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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!

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Greek Millet Salad Recipe

GreekMilletSalad

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.

Print Pin

Greek Millet Salad

This is a great make-ahead meal with all of your nutritional needs covered : )
Course Salads
Cuisine greek
Keyword millet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 Servings
Author Kath Younger

Ingredients

  • 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

Instructions

  • 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!

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How to make the greek millet salad

Cook millet……rice cooker rocked it while I wrote my breakfast post!

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Cook zucchini and tomatoes in 1 tsp olive oil in a hot skillet until brown and tender.

Stovetop

Add to millet.

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Add cucumber, olives and garbanzos to millet.

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Drizzle on olive oil…

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Lemon juice…freshly squeezed if you have it. Bottled if you’re lazy like meeee!

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Salt + peppa

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And the feta..

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Toss the salad!

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And store covered in your fridge, Barefoot Contessa-style, until dinnertime.

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Gosh eating sitting in the grass has gotten quite difficult…. next time we’re bringing a blanket at the very least

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More Salad Recipes

  • Feta Millet Salad
  • Strawberry Basil Pasta Salad
  • Radicchio + Wheatberry Salad

More posts from Kath:

Filed Under: Recipes Tagged With: Beans, Cucumber, Feta, garbanzo beans, millet, Zucchini

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Comments

  1. robin says

    June 22, 2012 at 8:48 pm

    Your fridge looks bare 🙁

    Reply
    • KathEats says

      June 22, 2012 at 8:49 pm

      Just how I like it!!!

      Reply
      • Karen says

        June 23, 2012 at 6:14 am

        How could you possibly prepare meals w/so little fresh food/produce? I too am compulsively organized and a complete neat freak, but my crisper bins are always stocked w/tons of veggies – unless of course, I intentionally clean it bare for upcoming travel or my big shop day. I don’t eat dairy or meat, so my bulky items are stocked in my cupboards, but the appearance of mounds of greens and other antioxidant-rich colors are necessary to my peace of mind. If I looked in this fridge, I would run to the nearest WF or better yet, local farmer’s market!

        Reply
        • KathEats says

          June 23, 2012 at 6:21 am

          Well it’s the end of the week of meals made…. I’m due for a farmers market visit today

          Reply
          • Karen says

            June 23, 2012 at 6:34 am

            Three cheers for Saturday morning farmer’s markets! God bless those hard working farmer’s for bringing us their gorgeous bounty, rain or shine! 🙂

            I’m off to greet them now! Have a beautiful Saturday, Kath!

            Reply
  2. Christine says

    June 22, 2012 at 8:50 pm

    No fair! You look so pretty pregnant – all baby! I looked like a bloated whale in each of my pregnancies…

    Reply
  3. Sana says

    June 22, 2012 at 8:51 pm

    LOL at the beer box hat 😉 You would.

    Reply
  4. Ann says

    June 22, 2012 at 9:03 pm

    I am so, so jealous of your neat fridge.

    Reply
    • Elisabeth says

      June 22, 2012 at 9:18 pm

      Me, too! And I love Barefoot Contessa 😉

      Reply
  5. Katie @ Peace Love and Oats says

    June 22, 2012 at 9:19 pm

    That salad looks delicious! No wonder you prepped it ahead, I should do that for lunches!

    Reply
  6. Lexi @ You, Me, & A World to See says

    June 22, 2012 at 9:28 pm

    Mmmm I’ve never tried millet! To which grain Is it closest in taste?

    Reply
    • KathEats says

      June 22, 2012 at 9:37 pm

      Like a dry version of corn grits

      Reply
  7. Jen says

    June 22, 2012 at 9:48 pm

    You are carrying pregnancy so well! It will take no time for you to bounce back to your body. You just have a baby bump sure!

    Reply
  8. Andrea says

    June 22, 2012 at 10:08 pm

    What is the picture of the container? Feta? I’m confused on what the picture actually is lol, but then again I don’t know a whole lot about feta.

    Reply
    • KathEats says

      June 23, 2012 at 6:23 am

      Yeah, fresh feta. So much better than pre crumbled

      Reply
  9. Nancy says

    June 22, 2012 at 10:43 pm

    As always, amazed at how empty your fridge is while you still manage to come up with meals that seem to have lots of ingredients! I don’t think I could ever get my fridge that bare, but you do inspire me to clean it out! 🙂

    Reply
  10. jamie says

    June 22, 2012 at 11:18 pm

    Sitting in the grass…pregnant or not, you need a sweetspot. 🙂 http://buysweetspot.com. We use ours everywhere. Thanks for your awesome and healthy recipes.

    Reply
  11. Christie Ellis {Pepper Lynn} says

    June 23, 2012 at 12:20 am

    Love that striped top – so flattering!

    Reply
  12. Lynn @ the actor's diet says

    June 23, 2012 at 12:35 am

    Mmm millet! Been too long. I love salads like this.

    Reply
  13. Averie @ Averie Cooks says

    June 23, 2012 at 12:40 am

    Great looking dinner and even though it was on the verge of rain, looks like a fun night!

    Reply
  14. Michelle (Peachy Palate) says

    June 23, 2012 at 2:17 am

    Salad looks incredible! I’ll be making a vegan version sans the feta yum!

    Reply
  15. Min @ savortherainbow says

    June 23, 2012 at 6:20 am

    I like how Matt rolls! Sriracha…good stuff…
    I don’t have any millet so I’m going to try this recipe with quinoa, which I can’t seem to get enough of lately =).

    Reply
  16. Chelsea @ One Healthy Munchkin says

    June 23, 2012 at 7:15 am

    Dinner looks great – I love Greek grain and bean salads!

    Also I have a quick gardening question for you! I’m not sure if you’re growing broccoli, but if so, have you noticed any green caterpillars on yours that eat away at the leaves? Any tips for getting rid of them naturally?

    Reply
    • KathEats says

      June 23, 2012 at 7:35 am

      We are not growing any broc..

      Reply
      • Chelsea @ One Healthy Munchkin says

        June 23, 2012 at 6:00 pm

        Darn I was hoping you were! I did some reading up on it, and apparently a hot pepper spray will help get rid of them. Just FYI in case you ever grow broccoli in the future!

        Reply
  17. chris says

    June 23, 2012 at 7:20 am

    Love this salad Kath! Also made a chopped shrimp salad for the pregnant one in my life, and thanks to you I chose the processed (pasteurized?) manchego cheese at whole foods, instead of the local artisanal one!

    Reply
  18. Jen says

    June 23, 2012 at 7:42 am

    i JUST got my rice cooker and am obsessed with it! i’ve only made brown rice so far which takes 1.5 hrs. i have 3 quick millet questions for you: 1) how long did it take to make your millet? 2) i thought the water to millet to water ratio was 3:1? 3) what setting did you press for millet? thank you so much!!!

    Reply
    • KathEats says

      June 23, 2012 at 8:15 am

      I did 2:1 water to millet on quick cook and it was less than 30 minutes. I’d really recommend The Ultimate Rice Cooker Cookbook – it’s my reference for everything

      Reply
  19. Jordan @ Bake Write Sleep says

    June 23, 2012 at 7:43 am

    My guess was sort of right – I saw the chickpeas and lemon juice. I knew it would be something good!

    I’ll probably try this with quinoa too. I loveeeee quinoa right now.

    Reply
  20. Susan H. @ The Food Allergy Chronicles says

    June 23, 2012 at 7:48 am

    Millet…must try! Love the salad…just how I like it…although, I like to roast my veggies sometimes too! Ohhhhh, just seeing you sitting in the grass with bare legs makes my legs feel all itchy…I am allergic to grass and would definitly need a blanket! Our heat broke yesterday…beautiful breeze so we turned off the A/C and have all the windows open again! Yeah!

    Reply
  21. Cait's Plate says

    June 23, 2012 at 10:56 am

    Oh my gosh that millet salad looks INCREDIBLE! I have a bunch of whole wheat pearl couscous that I’m looking to use up – do you think that would substitute well for the millet or no?

    Reply
    • KathEats says

      June 23, 2012 at 11:13 am

      Yes, definitely!

      Reply
      • Cait's Plate says

        June 23, 2012 at 1:38 pm

        Yay! Thanks! Definitely going to put this recipe on the “to-make” list in the next week or so then!

        Reply
  22. Angel7 says

    June 23, 2012 at 12:16 pm

    I love garbanzo beans! I sometimes eat them in a bowl with a little salt & pepper for protein. Before I read this post, I actually got a can of garbanzo beans out of the pantry to eat for lunch 🙂

    http://faithfulsolutions.blogspot.com/

    Reply
  23. Diane says

    June 23, 2012 at 6:13 pm

    I liked your salt holder – just had to go online and snag it. I had been thinking of getting one for a while.

    Reply
  24. Kara says

    June 24, 2012 at 12:51 am

    Yum yum! The recipe sounds great! And you look glowing and beautiful :)!

    Reply
  25. [email protected] Broken Cookies Don't Count says

    June 24, 2012 at 6:48 am

    That salad looks great! I have millet sitting in my cupboard but wasn’t sure what to do with it. I’m going to make that soon and share it. Of course, I’ll give You credit! Thanks for the great idea!!

    Reply
  26. elizabeth says

    June 24, 2012 at 2:50 pm

    Did you cook your millet on the quick setting? Last time I used the brown rice setting(recommended in the “Rice Cooker” cookbook) for millet and it was too dry. Wow! You have a clean and uncluttered fridge, you must shop a lot.

    Reply
  27. elizabeth says

    June 24, 2012 at 2:51 pm

    Sorry, just read your post about cooking millet on the quick setting, I’ll try it next time. I don’t cook millet much, but use it in my sourdough bread all the time.

    Reply
  28. Ashley @ Hudson on the Potomac says

    June 25, 2012 at 12:26 pm

    Salad looks great, I love cold salads! My boyfriend does the same thing that Matt did to his salad. Sriracha or Frank’s on EVERYTHING. I always yell at him to “at least try it” first! Glad you were about to get some time in outside before the storms!

    Reply
  29. Mel says

    June 26, 2012 at 8:11 am

    Just came across this recipe and I’m so excited! I’m a Peace Corps volunteer in Morocco and I’m on the hunt for some Moroccan-friendly recipes. I’ve been in kind of a rut lately! With the exception of millet (I’ll use cous cous), I think I have all of the necessary ingredients to make this salad! So so so excited- thank you!

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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