If you enjoy the flavors of Greek salad, you'll love this Vegan Greek Millet Salad featuring gluten-free whole grains and tofu feta. It's wonderful as a Mediterranean-inspired complete meal or satisfying side dish.
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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
While traditional Greek salad is delicious, this version is more substantial and perfect as a light yet hearty lunch or dinner.
It's made with the usual tomatoes, cucumbers, onions, and Kalamata olives, but adds millet to the mix.
In addition, it features a flavorful vinaigrette inspired by my vegan Greek dressing recipe, plus the tofu feta from my Mediterranean orzo salad recipe.
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Why you'll love this recipe
- It combines the Greek salad flavors you love with whole grains and plant-based protein.
- It's perfect for meal prep and make-ahead lunches or dinners.
- Each component is easy to prepare.
Ingredients
- For the Tofu Feta: Extra-firm or super-firm tofu, coconut vinegar, dried oregano, and salt. If coconut vinegar isn't available, champagne vinegar or apple cider vinegar make great substitutes.
- For the salad: Millet, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- For the dressing: Red wine vinegar, olive oil, Dijon mustard, garlic powder, dried oregano, dried basil, and salt and pepper.
Variations
- Try a different dressing like my lemon olive oil vinaigrette with oregano.
- Add additional vegetables like sweet bell peppers
- Skip the tofu feta and use store-bought vegan feta-style cheese
- Or leave out the feta entirely and use cubes of avocado like I do in my California Greek salad with chickpeas
- Top with fresh herbs such as parsley or dill
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
This recipe is comprised of 3 components: Tofu Feta, millet and vegetables, and Vegan Greek Dressing.
I recommend preparing the Tofu Feta the day before you plan on eating the salad. You can also cook the millet in advance since it will need to cool.
Once all 3 components are ready, simply toss them together in a large salad bowl. You can enjoy the millet salad right away or refrigerate it for later.
Tofu Feta
To make the Tofu Feta, take a block of pressed extra-firm tofu and cut it in cubes. (Or you can use super-firm tofu and skip the pressing.) Then marinate the cubes in coconut vinegar (or champagne vinegar or apple cider vinegar), dried oregano, and a little salt.
While I don't claim that it tastes exactly like Feta cheese, it has a nice tang that goes well in this salad. I even enjoy snacking on the cubes.
How to cook millet
1 cup dry millet yields about 3½ cups cooked millet.
Stove top method for preparing 1 cup dry millet
- Bring 2 cups of water to a boil in a medium pot.
- Add the millet, then cover and reduce the heat.
- Simmer until the water is absorbed, about 20 minutes.
Instant Pot method for preparing 1 cup dry millet
- Add the millet and 1¾ cups water to the pot.
- Close the lid, and set the pressure cooker for 10 minutes on high.
- Allow the pressure to release naturally.
Then to make this millet salad, transfer the cooked grains to a large salad bowl and allow to cool. Or to speed up the cooling process, spread the cooked millet out on large baking sheets. Then transfer the cooled millet to a large bowl.
Vegan Greek dressing
I like to put the ingredients in a little glass jar with a lid and shake it up to combine. Or you can make the dressing in a small bowl and whisk the ingredients until emulsified.
Serving suggestions
Vegan Greek Millet Salad is delicious on its own or with some crusty bread. You can also serve it along with other dishes like tomato and white bean soup, chilled gazpacho, or sesame seed hummus with raw veggies.
Storing and meal prep
This recipe requires a little bit of planning since you'll want to make the Tofu Feta, and perhaps cook the millet, in advance. You can also prepare the dressing and refrigerate it for later, if you like, for up to 3 days.
Leftover Vegan Greek Millet Salad can be refrigerated in an airtight container for up to 3 days. For best results, do not freeze.
Recipe FAQs
Like many other grains, millet doesn't have a strong flavor. It has a delicate nutty taste that's slightly sweet rather than bitter. And the texture is reminiscent of couscous.
Millet is a gluten-free grain. It can be used as a whole seed in place of rice, quinoa, or couscous. It can also be ground into a flour to use in baking.
Millet doesn't need to be soaked before cooking. Simply rinse it and then cook it using your preferred method.
More vegan whole grain recipes
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Love and Veggies,
Amy
📋 Recipe
Vegan Greek Millet Salad
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, chopped
- ½ red onion, sliced
- ½ cup Kalamata olives
For the dressing:
- 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, to taste
Instructions
- To prepare the Tofu Feta, place the tofu cubes in a resealable glass container or zipper bag. Add the coconut vinegar, oregano, and salt. Seal the container, then gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.1 pound extra-firm tofu, ¼ cup coconut vinegar, 1½ teaspoons dried oregano, ¼ teaspoon salt
- To prepare the millet on the stove, bring 2 cups of water to a boil in a medium pot. Add the millet, then cover and reduce the heat. Simmer until the water is absorbed, about 20 minutes. Transfer the millet to a large salad bowl and allow to cool.1 cup millet
- To prepare the millet in an Instant Pot or other electric pressure cooker, add the millet and 1¾ cups water to the pot. Close the lid, and set the pressure cooker for 10 minutes on high. Allow the pressure to release naturally. Then transfer the millet to a large salad bowl and allow to cool.
- Once the millet is cool, add the tomatoes, cucumber, onion, and olives to the millet in the salad bowl.1 dry pint cherry or grape tomatoes, 1 cucumber, ½ red onion, ½ cup Kalamata olives
- To make the dressing, combine the red wine vinegar, olive oil, mustard, garlic powder, oregano, basil, and salt and pepper in a small jar with a lid. Shake until well combined. Or alternatively, place the ingredients in a small bowl. Whisk until emulsified.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
- Add the dressing to the salad bowl with the millet and vegetables. Toss well so that all the ingredients are coated. Serve right away, or cover and refrigerate until read to eat.
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Notes
- The Tofu Feta is best made a day ahead to allow it to marinate overnight.
- The millet can be prepared in advance and refrigerated until ready to use.
- You can also make the dressing ahead of time and refrigerate it until ready to use. It will last up to 3 days in the refrigerator.
- The complete salad will last up to 3 days refrigerated in an airtight container.
Nutrition
Nutritional information is an estimation only.
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!