This is an easy and scrumptious salad that can be made into a complete meal. It is full of flavors that brings the satisfaction even when you have a time crunch. In 30 minutes this salad can be made ready. This can be served as a side too! With it served on a lettuce leaf as a boat, is sure to catch attention when served for any occasion. Serve tzatziki dip for optional drizzle on top.
This is made with millets. Millets have low glycemic index and are good in proteins too. Along with feta and veggies, provides well balanced nutrition. I have used barnyard millet, but any millet ca be used in this recipe. This salad is very delicious just like Jowar / Sorghum Salad.
The red wine vinaigrette along with the Kalamata olives and pepperoncini, notches up the flavor of this salad. This can be served with falafel too! Garbanzo beans can also be added to the salad to increase protein content.
The robust flavors of this salad makes this very refreshing. This salad served as lettuce boats, is easy to serve too! It is an appealingand neat presentation. This salad is ideal for summer. Mix the salad and leave it to chill. Add the vinaigrette just before serving. This salad is easy to scale up!
September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great to make delicious food right from appetizers, salads, breads, and main courses to desserts. In our #FestiveFoodies, we are celebrating the grains this month by sharing our favorite recipes showcasing any grains and I am hosting this event. We are sharing over 25 different recipes using whole grains and join us in the celebration.
Thursday Whole Grain Recipes
I include millets in our diet regularly . With its nutrition profile, this whole grain is very healthy and versatile to make from appetizer to dessert. Here are some recipes from the blog made with millets.
For more millet recipes from this blog, check here!
Ingredients
Makes 10-12
Barnyard millet - 1/3 cup
Water - 2/3 cup
Cucumber - 1 cup, diced
Tomatoes - 3/4 cup, diced
Bell peppers - 1/2 cup, (red or green or both)
Kalamata olives - 1/3 cup, sliced
Mild pepperoncini - 2 tbsp, chopped
Red onions - 1/2 cup, diced
Feta, crumbled - 1/2 cup
For vinaigrette
Red wine vine - 2 tbsp
Lemon juice - 2 tbsp
Lemon zest - 1/2 tsp
Garlic - 1.5 tsp, finely chopped
Salt - 3/4 tsp
Black pepper powder - 3/4 tsp
Oregano - 1/2 tsp, dried
Fresh dill leaves - 1 tbsp, chopped
Oil - 5 tbsp
Method
Wash the millet, add the water and cook till all the liquid is absorbed (this may take about 8-10 minutes). Switch off the flame, cover, and rest for 10 minutes.
Fluff with a fork.
In a bowl, add the vinegar, lemon juice, lemon zest, garlic, salt, pepper, oregano, and dill leaves.
Slowly add the oil and whisk to get a smooth emulsion. Set aside.
In the meantime, while the millet is getting ready, prep the veggies.
Add the cooked millet, veggies, pepperoncini, kalamata olives, and feta to the bowl.
Pour the vinaigrette.
Toss well.
Scoop the salad into lettuce leaves and arrange in a platter. Serve immediately.
Michaela - An Affair from the Heart says
I adore Greek food, and these look scrumptious!
Michaela - An Affair from the Heart says
I adore Greek food, and these look scrumptious!
Kathleen The Fresh Cooky says
These look so delicious, love millet and this is such a creative way to use it! Healthy, flavorful and filling!
Amy (Savory Moments) says
What a light and delicious looking lunch this would be! I looks really refreshing and tasty.
Inger says
I love serving on lettuce leaves--so light and healthy!