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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
