Greek Millet Salad

by Sheri on July 10, 2012

I found this great recipe on Kath Eats and just had to share it.  I did tweak it a bit for what I had on hand but it turned out delicious!  I made it for a picnic my Mom and I were taking with the boys.  It was perfect for putting in the cooler and just eating it cold.

Plus I had lots leftover and it stretched out during the week for my lunches.  It even tasted better after sitting in the fridge for a couple of days.

A little hint I used my rice cooker to cook the millet.  It was easy to do and it turned out perfect!




Greek Millet Salad

Time: 5 minutes

Cook time: 30 minutes, mostly hands off

Serves: 4


  • 1 cup dry millet
  • 2 medium zucchini, chopped
  • 1 pint cherry tomatoes
  • 6 inches of English cucumber, chopped
  • 10 Kalamata olives, pitted and chopped
  • 1 can garbanzo beans, drained
  • 1 block feta cheese, about 4 ounces or so
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp kosher salt (or to taste)
  • 1/4 tsp black pepper (or to taste)


  1. Cook millet with 2:1 water to grain.
  2. Cook zucchini and tomatoes in 1 tsp olive oil in a hot skillet until brown and tender. Add to millet.
  3. Add cucumber, olives and garbanzos to millet.
  4. Drizzle on olive oil, lemon juice, salt and pepper.
  5. Crumble on the feta cheese.
  6. Served chilled at a bbq or summer picnic!

If you are looking to try new grains this is a great way to give Millet a try.  Very tasty!  I know I will make this salad again for sure.

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