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    Home » Recipes » Vegan Salad Recipes

    Vegan Greek Millet Salad

    By: Amy Katz · Published: May 3, 2018 · Last modified: Jul 20, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Special diet: gluten-free, nut-free, vegan
    Collage of images showing millet salad and jar of millet with text overlay 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.

    Bowl of millet salad with tomatoes, cucumbers, red onions, Kalamata olives, and tofu feta cubes.

    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 Vegan Orzo Salad recipe.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing and meal prep
    • FAQ
    • More whole grain recipes
    • 📋 Recipe
    • 💬 Comments

    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

    Jar of millet with bowl of salad in the background.
    • For the Tofu Feta: Extra-firm or super-firm tofu, coconut vinegar, dried oregano, and salt.
    • 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.

    Bob's Red Mill Millet

    • Whole Grain Hulled Millet
    • Gluten-free
    • Kosher
    Buy from Amazon

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    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

    Bowl of tofu feta next to blue and white napkin.

    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, 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

    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

    Serving bowl of Vegan Greek Millet Salad with smaller bowls of salad in the background.

    Vegan Greek Millet Salad is delicious on its own or with some crusty bread. You can also serve it along with these favorite recipes:

    • Hummus With Sesame Seeds
    • Hearts of Palm Ceviche
    • Cold Spanish Soup (Gazpacho Andaluz)
    • Chunky Tomato Soup with Cannellini Beans

    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 covered and refrigerated for up to 3 days. For best results, do not freeze.

    FAQ

    What does millet taste like?

    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.

    Is millet gluten-free?

    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.

    Do you need to soak millet before cooking?

    Millet doesn't need to be soaked before cooking. Simply rinse it and then cook it using your preferred method.

    More whole grain recipes

    • Mediterranean Millet Recipe (Instant Pot Option)
    • Grain Salad with Orange, Carrots, and Basil
    • Gluten-Free Tabbouleh with Quinoa
    • Orange Spiced Quinoa

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Overhead of millet salad with tofu feta, tomatoes, cucumbers, red onions, and Kalamata olives.

    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.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, vegan
    Course: Salad, Side Dish
    Cuisine: Fusion, Greek, Mediterranean
    Prep Time: 2 hours 40 minutes
    Cook Time: 20 minutes
    Total Time: 3 hours
    Servings: 4
    Calories: 420kcal
    Author: Amy Katz

    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
    • 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 olive oil
    • 1 teaspoon Dijon mustard
    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • salt and pepper, to taste
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    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.
    • 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.
    • 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.
    • 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. 
    • 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.

    Notes

    • If using extra-firm tofu to make the Tofu Feta, I recommend the EZ Tofu Press to remove the excess liquid.
    • 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 covered and refrigerated.
     
     
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    Nutrition

    Calories: 420kcal | Carbohydrates: 44g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 501mg | Potassium: 441mg | Fiber: 6g | Sugar: 3g | Vitamin A: 146IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 4mg

    Nutritional information is an estimation only.

    More Vegan Salad Recipes

    • 4 Ingredient Vegan Tofu Feta
    • 35 Palate-Pleasing Vegan Potato Recipes
    • Vegan Tuna Salad
    • 25 Sensational Salads Without Lettuce
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Dennis

      July 29, 2022 at 8:58 am

      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.

      Reply
      • Amy Katz

        July 29, 2022 at 9:32 am

        Hi Dennis, Thank you so much! You can use either of those vinegars. It won't taste exactly the same, but it should still be good. And farro will work really well in place of the millet. You'll have to let me know how it turns out!

        Reply
    2. Helen Papathanasiou

      May 18, 2020 at 4:47 am

      5 stars
      I have tried this recipe and we love it. I finally got my daughter to eat millet

      Reply
      • Amy Katz

        May 18, 2020 at 9:00 am

        This is so wonderful to hear, thank you Helen!

        Reply
    3. Melissa Smith

      October 15, 2019 at 12:44 pm

      5 stars
      I've made this recipe over and over again so I should say thanks. 🙂

      Reply
      • Amy Katz

        October 15, 2019 at 1:17 pm

        Thank you, Melissa! That makes me so happy to hear. 🙂

        Reply
    4. Jane

      September 16, 2019 at 1:46 pm

      5 stars
      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!

      Reply
      • Amy Katz

        September 16, 2019 at 1:52 pm

        Thank you so much, Jane! I'm so happy you enjoyed it!

        Reply
    5. Debbie

      July 28, 2019 at 5:36 pm

      5 stars
      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

      Reply
      • Amy Katz

        July 29, 2019 at 10:17 am

        Thanks Debbie!

        Reply
    6. Carrie

      July 28, 2018 at 6:51 am

      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!

      Reply
      • Amy

        July 28, 2018 at 2:12 pm

        Hi Carrie! Thank you so much! Yes, high pressure. I hope you enjoy it!

        Reply

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