Greek Millet Salad Recipe

Name: Greek Millet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup millet; 3 cups stock chicken or vegetable, prefer low salt; 1 each sweet yellow bell peppers dice into small cubes; 1 each green bell peppers dice into small cubes; 1 medium red onion dice into small cubes; 1 pint cherry tomatoes halved, or 3 each roma tomates, diced; 6 each greek olives thinly sliced, or more as needed; 1/2 cup feta cheese crumbled; 4 tablespoons olive oil, extra-virgin; 2 tablespoons lemon juice fresh, or to taste; 1/2 tablespoon dijon mustard or to taste; 1 small garlic cloves minced, optional; 1 x black pepper to taste

Servings: persons

1 cup millet
3 cups stock chicken or vegetable, prefer low salt
1 each sweet yellow bell peppers dice into small cubes
1 each green bell peppers dice into small cubes
1 medium red onion dice into small cubes
1 pint cherry tomatoes halved, or 3 each roma tomates, diced
6 each greek olives thinly sliced, or more as needed
1/2 cup feta cheese crumbled
4 tablespoons olive oil, extra-virgin
2 tablespoons lemon juice fresh, or to taste
1/2 tablespoon dijon mustard or to taste
1 small garlic cloves minced, optional
1 x black pepper to taste

1
Toast the millet in a large nonstick skillet over medium heat until slightly golden and brown, 5 to 7 minutes.
2
Transfer the toasted millet into a pot with the broth.
3
Bring to a boil, reduce the heat to low and let simmer for about 35 minutes until the broth is absorbed.
4
Remove from the heat and fluff with a fork.
5
While the millet is cooking, add all the dressing ingredients into a small bowl, and whisk until well blended.
6
Mix together all the cubed vegetables, tomatoes, olives and feta cheese in a large bowl.
7
Add the cooked millet, pour in the dressing, and gently stir until well combined.
8
Serve warm, at room temperature or chilled.
9
The salad can be made in advance and let chill in the frige for a few hours.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup millet, 3 cups stock chicken or vegetable, prefer low salt, 1 each sweet yellow bell peppers dice into small cubes, 1 each green bell peppers dice into small cubes, and more.

Yes, Greek Millet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Millet Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions