Millet Greek Salad

  • Servings : 6

Greek salad is one of my favorite salads so I decided to turn it into a meal with the addition of filling and healthy millet! It makes the absolute perfect lunch on a scorching summers day!



  • 1 ½ cups uncooked Millet
  • 6 cups Water
  • 1/3 cup + 2 tbsp Extra Virgin Olive oil
  • 3-4 tbsp Fresh Lemon juice (or Red wine vinegar)
  • 2 tsp Oregano
  • 1-2 Garlic cloves, pressed
  • Sea salt and black pepper, to taste
  • 1 1/3 cup diced Cucumber
  • 1 ½ cups Grape tomatoes, sliced in half
  • ½ cup diced Red onion
  • 3 cups Chopped Romaine lettuce




Step 1

Bring the water to a boil in a medium saucepan. Add millet and boil for 20 minutes. Drain well in a fine mesh strainer and transfer to a large bowl.

Step 2

While the millet is cooking, make the dressing: Whisk together the olive oil, lemon juice, oregano, garlic, salt and pepper and pour over millet while it is still warm. Mix well and set aside to cool.

Step 3

Once the millet has cooled, add remaining ingredients and toss well to mix. Taste for seasoning and place in the fridge at least 30 minutes before serving.

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

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