Greek Style Millet Salad Lettuce Boats

This is an easy and scrumptious salad that can be made into a complete meal. It is full of flavors that brings the satisfaction even when you have a time crunch. In 30 minutes this salad can be made ready. This can be served as a side too! With it served on a lettuce leaf as a boat, is sure to catch attention when served for any occasion. Serve tzatziki dip for optional drizzle on top.

This is made with millets. Millets have low glycemic index and are good in proteins too. Along with feta and veggies,  provides well balanced nutrition. I have used barnyard millet, but any millet ca be used in this recipe. This salad is very delicious just like Jowar / Sorghum Salad.

The red wine vinaigrette along with the Kalamata olives and pepperoncini, notches up the flavor of this salad. This can be served with falafel too! Garbanzo beans can also be added to the salad to increase protein content.

The robust flavors of this salad makes this very refreshing. This salad served as lettuce boats, is easy to serve too! It is an appealingand neat  presentation. This salad is ideal for summer. Mix the salad and leave it to chill. Add the vinaigrette just before serving. This salad is easy to scale up!

September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great to make delicious food right from appetizers, salads, breads, and main courses to desserts. In our #FestiveFoodies, we are celebrating the grains this month by sharing our favorite recipes showcasing any grains and I am hosting this event. We are sharing over 25 different recipes using whole grains and join us in the celebration.

Thursday Whole Grain Recipes

Greek Style Millet Salad Lettuce Boats by Magical Ingredients

Oatmeal Meatballs with Spinach by The Spiffy Cookie

Tomato Basil Risotto by Jen Around the World

I include millets in our diet regularly . With its nutrition profile, this whole grain is very healthy and versatile to make from appetizer to dessert. Here are some recipes from the blog made with millets.

Pearl Millet Okara Tikki

Barnyard Millet Pudding / Paal Payasam

Foxtail Millet/Thinai Sarkarai Pongal

Tri Millet Pongal

Bajra Bottle Gourd Roti

For more millet recipes from this blog, check here!

Ingredients 

Makes 10-12

Barnyard millet - 1/3 cup

Water - 2/3 cup

Cucumber - 1 cup, diced

Tomatoes - 3/4 cup, diced

Bell peppers - 1/2 cup, (red or green or both)

Kalamata olives - 1/3 cup, sliced

Mild pepperoncini - 2 tbsp, chopped

Red onions - 1/2 cup, diced

Feta, crumbled - 1/2 cup

For vinaigrette 

Red wine vine - 2 tbsp

Lemon juice - 2 tbsp

Lemon zest - 1/2 tsp

Garlic - 1.5 tsp, finely chopped

Salt - 3/4 tsp

Black pepper powder - 3/4 tsp

Oregano - 1/2 tsp, dried

Fresh dill leaves - 1 tbsp, chopped

Oil - 5 tbsp

Method

Wash the millet, add the water and cook till all the liquid is absorbed (this may take about 8-10 minutes). Switch off the flame, cover, and rest for 10 minutes. 

Fluff with a fork.

In a bowl, add the vinegar, lemon juice, lemon zest, garlic, salt, pepper, oregano, and dill leaves. 

Slowly add the oil and whisk to get a smooth emulsion. Set aside.

In the meantime, while the millet is getting ready,  prep the veggies. 

Add the cooked millet, veggies, pepperoncini, kalamata olives, and feta to the bowl. 

Pour the vinaigrette. 

Toss well.

Scoop the salad into lettuce leaves and arrange in a platter. Serve immediately.