Marinated Millet Salad with Tomatoes & Cucumbers
Tomatoes make a wonderful addition to any grain salad. They add brightness, acidity and a pop of color. However, they release their juices as the salad sits which can make it a bit soggy. For that reason, this salad is best eaten right away. If you want to prepare it in advance, be sure to add the tomatoes right before serving.
Ingredients
¾ cup millet
1½ cups water
1½ teaspoons salt, divided
⅔ cup parsley leaves, minced
5 tablespoons fresh lemon juice (from ~2 lemons)
⅓ cup olive oil
2 cucumbers, diced
1 quart cherry tomatoes
1 pound heirloom tomatoes, cut into large chunks
1 spring onion (or ½ medium red onion), thinly sliced
Directions
In a medium saucepan, toast the millet over medium heat until it smells fragrant, about 5 minutes, being careful not to let it burn. Add water and ¼ teaspoon salt. Bring to a boil over high heat, reduce to low, cover, and cook for 15 minutes. Remove from the burner and let it sit for 5 minutes. Then remove the lid and gently fluff the millet with a fork. Let cool for 10 minutes.
While the millet is cooking, make the dressing. Combine the parsley, lemon juice and ½ teaspoon salt in a small bowl. Let sit while the millet cools or for at least 15 minutes. Add the olive oil, and stir until well-incorporated.
In a large bowl, combine the parsley dressing and the cooled millet. Stir well with a spatula so that the dressing coats the millet and any clumps are broken up. Add the cucumbers, cherry tomatoes, heirloom tomatoes, onion and the remaining ¾ teaspoon salt.
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