Greek Millet Salad with Tofu Feta

Greek Millet Salad with Tofu Feta combines the traditional flavors of a Greek salad with the gluten-free ancient grain. It’s delicious on its own as a complete meal or served as a side with other Mediterranean-inspired dishes.

What is millet?

Have you tried millet?

It’s delicious hot or cold in recipes such as Millet Pilaf and Grain Salad with Orange, Carrots, and Basil.

And I love using it in place of couscous in recipes to make them gluten-free. Like the more familiar quinoa, it’s an excellent whole grain to include on a gluten-free diet.

It has a mild, slightly nutty taste and a texture similar to couscous.

In addition, since it takes on the flavors of the other ingredients it’s combined with, everyone is sure to enjoy it, especially in this Greek Millet Salad.

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 1 3/4 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 for this millet salad, transfer the cooked grains to a large salad bowl and allow to cool.

Tofu Feta

Greek Millet Salad combines the traditional tomato, cucumber, onion, and Kalamata olives with millet and Feta-style marinated tofu.

The cubes of Tofu Feta are really easy to make.

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.

It’s that simple!

I recommend preparing the tofu the day before for maximum flavor.

And while I don’t claim that it tastes exactly like Feta, it has a nice tang that goes well in this salad. I even enjoy snacking on the cubes.

Dressing

The dressing for this millet salad is packed with Mediterranean flavors from red wine vinegar, olive oil, Dijon mustard, and herbs. And you probably have all the ingredients already on hand.

I like to put everything 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.

You may even want to make a double batch and save half of it for green salads during the week!

More ways to use millet

Millet is a wonderful staple to keep in your pantry since you can use it in so many different ways.

It can take the place of quinoa in recipes like Quinoa Tabbouleh Salad for a change of pace.

Quinoa Tabbouleh Salad (Gluten-Free)

Quinoa Tabbouleh Salad is a gluten-free version of the classic Lebanese dish. This lemony herb salad is loaded with fresh parsley and mint, along with tomatoes and green onion. It’s really easy to make and a healthy part of a plant-based Mediterranean diet.

See the recipe

Or you can serve it with Chickpea Stir Fry instead of rice.

Chickpea Stir Fry

Chickpea Stir Fry comes together in minutes with simple ingredients. It’s vegan, gluten-free, and oil-free, and perfect for those who don’t like tofu. I use onion, red bell pepper, and mushrooms in this recipe, but feel free to use your favorite vegetables.

See the recipe

And it makes a great base for Roasted Cauliflower Steaks with Chimichurri.

Roasted Cauliflower Steaks with Chimichurri

Elevate your favorite cruciferous vegetable to main dish status when you make Roasted Cauliflower Steaks with Chimichurri. This dish is bursting with flavor thanks to a piquant sauce made with parsley, oregano, garlic, chili flakes and red wine vinegar. And it’s naturally vegan and gluten-free.

See the recipe

Millet Salad Recipe

This recipe requires a little bit of planning since you’ll want to make the Tofu Feta, and perhaps cook the millet, in advance.

But the components are really easy to prepare, and I think you’ll find it well worth the minimal effort.

Leftover Greek Millet Salad can be covered and refrigerated for up to 3 days.

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

Greek Millet Salad with Tofu Feta

Greek Millet Salad combines the traditional flavors of Greek salad with the gluten-free ancient grain. It's delicious on its own as a complete meal or served as a vegan Mediterranean side.

5 from 3 votes

Print Pin Rate

Course: Salad

Cuisine: Greek

Keyword: Millet Salad

Prep Time: 2 hours 40 minutes

Cook Time: 20 minutes

Total Time: 3 hours

Servings: 4

Calories: 441kcal

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)
• 1/4 cup coconut vinegar
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon sea salt

For the salad:

• 1 cup millet
• 1 dry pint cherry or grape tomatoes, halved
• 1 cucumber, chopped
• 1/2 red onion, sliced
• 1/2 cup Kalamata olives

For the dressing:

• 1/4 cup red wine vinegar
• 1/4 cup 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.
• 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 1 3/4 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 a few days in the refrigerator.
• The complete salad will last up to 3 days covered and refrigerated.

 

Nutrition

Calories: 441kcal | Carbohydrates: 48g | Protein: 16g | Fat: 20g | Saturated Fat: 2g | Sodium: 513mg | Potassium: 670mg | Fiber: 7g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 30.4mg | Calcium: 100mg | Iron: 4.7mg

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