Millet Greek Salad
Serves 6-8
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!
- 1-1/2 cups uncooked Millet
- 1/2 cup diced Red onion
- 1-1/3 cup diced Cucumber
- 3 cups Chopped Romaine lettuce
- 6 cups Water
- 1-1/2 cups Grape tomatoes, sliced in half
- 3-4 tbsp Fresh Lemon juice (or Red wine vinegar)
- Sea salt and black pepper, to taste
- 2 tsp Oregano
- 1/3 cup + 2 tbsp Extra Virgin Olive oil
- 1-2 Garlic cloves, pressed
- 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.
- 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.
- 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.