1 minute read

Marinated Millet Salad with Tomatoes

& Cucumbers

Tomatoes make a wonderful addition to any grain salad. They add brightness, acidity and a pop of color. However, they release their juices as the salad sits which can make it a bit soggy. For that reason, this salad is best eaten right away. If you want to prepare it in advance, be sure to add the tomatoes right before serving.

Advertisement

Serves 4

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients

¾ cup millet

1½ cups water

1½ teaspoons salt, divided

⅔ cup parsley leaves, minced

5 tablespoons fresh lemon juice (from ~2 lemons)

⅓ cup olive oil

2 cucumbers, diced

1 quart cherry tomatoes

1 pound heirloom tomatoes, cut into large chunks

1 spring onion (or ½ medium red onion), thinly sliced

Directions

1. In a medium saucepan, toast the millet over medium heat until it smells fragrant, about 5 minutes, being careful not to let it burn. Add water and ¼ teaspoon salt. Bring to a boil over high heat, reduce to low, cover, and cook for 15 minutes. Remove from the burner and let it sit for 5 minutes. Then remove the lid and gently fluff the millet with a fork. Let cool for 10 minutes.

2. While the millet is cooking, make the dressing. Combine the parsley, lemon juice and ½ teaspoon salt in a small bowl. Let sit while the millet cools or for at least 15 minutes. Add the olive oil, and stir until well-incorporated.

3. In a large bowl, combine the parsley dressing and the cooled millet. Stir well with a spatula so that the dressing coats the millet and any clumps are broken up. Add the cucumbers, cherry tomatoes, heirloom tomatoes, onion and the remaining ¾ teaspoon salt.

This article is from: