Millet Greek Salad {gluten-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 main dish 1x


  • 1 cup uncooked millet, rinsed and drained
  • 4 cups water
  • 1 teaspoon fine sea salt
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 11/2 teaspoons dried oregano
  • 2 pint baskets cherry tomatoes, halved
  • 4 ounce feta cheese, cubed
  • 6 cups packed baby arugula or spinach leaves
  • salt and pepper to taste


  1. Heat a large nonstick skillet over medium heat. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed.
  2. Transfer millet to a large bowl and cool to room temperature; fluff with a fork
  3. Add the lemon zest, lemon juice, olive oil and oregano; toss to combine. Add the tomatoes and feta. Cover and chill at least 1 hour.
  4. Add the arugula just before serving, Adjust salt and pepper to taste.

  • Category: salad
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