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.
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What is millet?
Have you tried millet?
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
I cup dry millet yields about 3 1/2 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 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 for this millet salad, transfer the cooked grains to a large salad bowl and allow to cool.
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.
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.
Or you can serve it with Chickpea Stir Fry instead of rice.
And it makes a great base for Roasted Cauliflower Steaks with Chimichurri.
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
For the Tofu Feta:
For the salad:
- 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.
- 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.
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