This Greek millet salad is loaded with cherry tomatoes, cucumber, red onion, Kalamata olives, and tangy vegan feta, then tossed in a zippy red wine vinaigrette.
It has all the bright, briny flavors of my vegan Greek salad, but the millet makes it feel a little more substantial. Serve it as a make-ahead lunch, a simple dinner, or a colorful side dish for warm-weather meals.
You can use my homemade tofu feta, or keep it easy with your favorite store-bought vegan feta, like Violife or Follow Your Heart.
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Made this yesterday - it was my first time making a recipe with millet and it's a hit! I love this, as does my youngest (omnivore) son.
- Kathleen
How to make Greek millet salad
Please see the recipe card for the complete ingredients, measurements, and instructions.
- If you're making homemade tofu feta, prepare it ahead of time so it has at least 2 hours to marinate. Overnight is even better.
- Start by cooking the millet using either the stovetop or Instant Pot method in the recipe card. Once it's cooked, transfer it to a large bowl and let it cool. To cool it faster, spread it out on a baking sheet.
- In a large salad bowl, combine the cooled millet, halved cherry or grape tomatoes, diced cucumber, sliced red onion, Kalamata olives, and vegan feta.
- Add olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, dried basil, salt, and pepper to a small jar with a lid and shake until combined. You can also whisk the ingredients together in a small bowl.
- Pour the dressing over the salad and toss until everything is evenly coated. Serve right away, or cover and refrigerate until ready to eat.
Make-ahead tips
- The tofu feta can be made a day or two in advance and refrigerated until you're ready to use it.
- The millet can also be cooked ahead of time. Let it cool, then refrigerate it in an airtight container.
- The dressing can be made up to 3 days in advance. Shake or whisk it again before adding it to the salad.
If you enjoy this salad and want another way to use millet, try my Mediterranean orange millet salad next. It has a totally different flavor profile with citrus, herbs, and a maple Dijon vinaigrette, so it's a great second recipe if you're new to cooking with millet.
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Love and Veggies,
Amy
📋 Recipe
Greek Millet Salad with Vegan Feta
Ingredients
For the tofu feta:
- 1 pound extra-firm tofu, drained and pressed, cubed (or use super-firm tofu and skip the pressing)
- ¼ cup coconut vinegar, (or substitute champagne vinegar or apple cider vinegar)
- 1½ teaspoons dried oregano
- ¼ teaspoon salt
For the salad:
- 1 cup millet
- 1 dry pint cherry or grape tomatoes, halved
- 1 cucumber, diced
- ½ red onion, sliced
- ½ cup Kalamata olives
For the dressing:
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper, to taste
Instructions
- Prepare the tofu feta, if using homemade. Place the tofu cubes in a glass container or zip-top bag. Add the vinegar, oregano, and salt. Seal and gently shake to combine. Refrigerate for at least 2 hours or overnight. (If using store-bought vegan feta, skip this step.)1 pound extra-firm tofu, ¼ cup coconut vinegar, 1½ teaspoons dried oregano, ¼ teaspoon salt
- Rinse and drain the millet.1 cup millet
To cook the millet on the stove:
- Bring 2 cups water to a boil in a medium saucepan. Stir in the millet, cover, and reduce the heat to low. Simmer for about 20 minutes, or until the water is absorbed.
To cook the millet in an Instant Pot electric pressure cooker:
- Add the millet and 1¾ cups water to the Instant Pot. Secure the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally.
- Transfer the cooked millet to a large salad bowl and let it cool completely. To cool it faster, spread it out on a baking sheet, then transfer it to the bowl.
- Add the tomatoes, cucumber, red onion, olives, and vegan feta to the cooled millet.1 dry pint cherry or grape tomatoes, 1 cucumber, ½ red onion, ½ cup Kalamata olives
- To make the dressing, add the red wine vinegar, olive oil, Dijon mustard, garlic powder, oregano, basil, salt, and pepper to a small jar with a lid. Shake until combined. Or whisk the ingredients together in a small bowl.¼ cup red wine vinegar, ¼ cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper
- Pour the dressing over the salad and toss until everything is evenly coated. Serve right away, or cover and refrigerate until ready to eat.
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Notes
- One cup dry millet yields about 3½ cups cooked millet.
- The millet and tofu feta can both be prepared in advance.
- If using homemade tofu feta, the flavor is best when it marinates overnight.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I don't recommend freezing this salad.
Nutrition
Nutritional information is an estimation.
Kathleen says
Made this yesterday - it was my first time making a recipe with millet and it’s a hit! I love this, as does my youngest (omnivore) son. I made it exactly as written, except for the tofu because I didn’t have any. I’ll definitely be making it again! Thanks Amy!
Amy Katz says
I'm so happy everyone enjoyed it, Kathleen!
Dennis says
Hi Amy,
Haven't tried the recipe yet as I have a couple of questions. I don't have coconut vinegar...can I use another such as apple cider or red wine vinegar? Also, don't have millet on hand but I do have farro. I think the farro would work just fine...your thoughts? Love your site and recipes. Thanks.
Amy Katz says
Hi Dennis, Thank you so much! You can use apple cider vinegar. And farro will work really well in place of the millet. You'll have to let me know how it turns out!
Helen Papathanasiou says
I have tried this recipe and we love it. I finally got my daughter to eat millet
Amy Katz says
This is so wonderful to hear, thank you Helen!
Melissa Smith says
I've made this recipe over and over again so I should say thanks. 🙂
Amy Katz says
Thank you, Melissa! That makes me so happy to hear. 🙂
Jane says
Wowzers! This was delicious!
All of your recipes are fab. I'm not vegan - but these recipes have really helped me eat more veggies! Super fresh and not typical vegan dishes. I call it vegan with a twist. 😁Thanks so much!! Looking fwd to even moooooore!
Amy Katz says
Thank you so much, Jane! I'm so happy you enjoyed it!
Debbie says
I used red bell pepper instead of tomato, scallion instead of red onion and black olives instead of Kalamata olives. I also used dairy feta cheese. It is delicious. Thank you
Amy Katz says
Thanks Debbie!
Carrie says
This looks so good! Love millet, tofu feta, and my IP!! Well, everything about this recipe! I'm assuming but want to ask: Is the millet cooked on high pressure? Thanks so much, Amy!
Amy says
Hi Carrie! Thank you so much! Yes, high pressure. I hope you enjoy it!