Go Back

Feta Millet Salad

This salad would be great to take to a potluck picnic in the summer! The big cubes of feta and sun-dried tomatoes are key ingredients, but mix and match with what you have on hand, like kalamata olives or capers. You can also sub in quinoa, couscous or other grains.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Servings
Author Kath Younger


  • 1 cup millet dry (because millet > quinoa, always and forever)
  • 1 cup cherry tomatoes halved
  • 1 small cucumber chopped
  • 3 stalks celery
  • Half a red pepper
  • 1/4 cup sun-dried tomatoes
  • Half a lemon’s juice
  • 1 tsp kosher salt
  • 4 ounces feta of your choice choose goat!


  • Cook millet with 1:2 millet to water for 15 minutes or so – until water is absorbed.
  • Pour millet into bowl
  • Chop all veggies
  • Mix everything together
  • Add feta
  • Serve!