Vegan Greek Millet Salad Recipe

Introduction

This Vegan Greek Millet Salad is a light and refreshing dish perfect for warm days or as a nutritious side. Combining fluffy millet with fresh vegetables and a tangy, herby dressing, it’s a vibrant and satisfying option for plant-based eaters and salad lovers alike.

Ingredients

• 1 ½ cups of uncooked millet
• 6 cups of water
• ⅓ cup of extra virgin olive oil
• 3-4 tablespoons of fresh lemon juice (or red wine vinegar)
• 2 teaspoons of dried oregano
• 1-2 garlic cloves, pressed
• Sea salt and black pepper, to taste
• 1 ⅓ cups of diced cucumber
• 1 ½ cups of cherry or grape tomatoes, halved
• ½ cup of diced red onion
• 3 cups of chopped romaine lettuce

Instructions

1. Step 1: Bring the water to a boil in a medium saucepan. Add the millet and boil for 20 minutes. Drain well in a fine-mesh strainer and transfer to a large bowl.
2. Step 2: While the millet is cooking, whisk together the olive oil, lemon juice, oregano, garlic, sea salt, and black pepper to make the dressing. Pour the dressing over the warm millet, mix well, and set aside to cool.
3. Step 3: Once the millet has cooled, add the diced cucumber, halved tomatoes, diced red onion, and chopped romaine lettuce. Toss everything gently to combine, taste for seasoning, and refrigerate for at least 30 minutes before serving.

Tips & Variations

• For extra protein, add cooked chickpeas or diced tofu.
• Use fresh oregano if available for a brighter flavor.
• Swap lemon juice for red wine vinegar to change the dressing’s acidity.
• Add kalamata olives or vegan feta cheese for a more authentic Greek twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely after a few hours, but avoid adding lettuce until ready to serve if you prefer it crisp. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another grain instead of millet?

Yes, quinoa or bulgur work well as substitutes, although cooking times and liquid ratios may vary.

Is this salad suitable for meal prep?

Absolutely. It keeps well in the fridge and can be prepared a day ahead. Keep lettuce separate if you want to maintain its crispness.

Vegan Greek Millet Salad Recipe

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★★★★★

4.7 from 99 reviews

• Author: lina
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A vibrant and wholesome Vegan Greek Millet Salad featuring fluffy millet tossed with fresh cucumbers, tomatoes, red onion, and romaine lettuce, dressed in a zesty lemon-oregano vinaigrette. This refreshing dish is perfect as a light lunch or a side for Mediterranean-inspired meals.

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Ingredients

Scale 1x2x3x

Grains

• 1 ½ cups of uncooked millet
• 6 cups of water

Dressing

• ⅓ cup of extra virgin olive oil
• 3–4 tablespoons of fresh lemon juice (or red wine vinegar)
• 2 teaspoons of dried oregano
• 1–2 garlic cloves, pressed
• Sea salt and black pepper, to taste

Vegetables

• 1 ⅓ cups of diced cucumber
• 1 ½ cups of cherry or grape tomatoes, halved
• ½ cup of diced red onion
• 3 cups of chopped romaine lettuce

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Instructions

1. Cook the Millet: Bring 6 cups of water to a boil in a medium saucepan. Add 1 ½ cups of millet, reduce heat slightly to maintain a gentle boil, and cook for about 20 minutes until millet is tender. Drain thoroughly using a fine-mesh strainer and transfer the millet to a large mixing bowl.
2. Prepare the Dressing: While the millet cooks, combine ⅓ cup extra virgin olive oil, 3-4 tablespoons fresh lemon juice (or red wine vinegar), 2 teaspoons dried oregano, and 1-2 pressed garlic cloves in a small bowl. Season with sea salt and black pepper to taste. Whisk everything together until well emulsified.
3. Dress the Millet: Pour the dressing over the warm millet and mix thoroughly to ensure the grains absorb the flavors. Set the mixture aside to cool to room temperature.
4. Add Fresh Vegetables: Once the millet has cooled, fold in 1 ⅓ cups diced cucumber, 1 ½ cups halved cherry or grape tomatoes, ½ cup diced red onion, and 3 cups chopped romaine lettuce. Toss gently to combine all ingredients evenly.
5. Chill and Serve: Taste the salad and adjust seasoning with additional salt or pepper if needed. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and serve chilled for best taste.

Notes

• Millet can be toasted lightly before cooking to add a nuttier flavor if desired.
• Substitute lemon juice with red wine vinegar for a slightly different tangy profile.
• For added protein, consider mixing in cooked chickpeas or white beans.
• This salad stores well in the refrigerator for up to 2 days but is freshest when eaten within 24 hours.
• Adjust the garlic amount according to your preference for pungency.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Greek

Keywords: Vegan Greek Salad, Millet Salad, Mediterranean Vegan Recipe, Healthy Salad, Vegan Lunch, Gluten-Free Vegan Salad