Vegan Greek Millet Salad

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.

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 healthful 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.

Jump to:

• Why you'll love this recipe
• Ingredients
• Variations
• Instructions
• Serving suggestions
• Storing and meal prep
• Recipe FAQs
• More vegan whole grain recipes
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• 💬 Comments

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

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

Stove top method for preparing 1 cup dry millet

1. Bring 2 cups of water to a boil in a medium pot.
2. Add the millet, then cover and reduce the heat.
3. Simmer until the water is absorbed, about 20 minutes.

Instant Pot method for preparing 1 cup dry millet

1. Add the millet and 1¾ cups water to the pot.
2. Close the lid, and set the pressure cooker for 10 minutes on high.
3. 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

More vegan whole grain recipes

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