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5 from 2 votes

Easy Summer Millet Salad

Easy Summer Millet Salad is an ancient grain gluten-free salad bursting with fresh heirloom tomatoes, cucumbers and a zippy lemon Za'atar dressing.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Sides
Cuisine: Middle Eastern
Servings: 6
Calories: 183kcal
Author: HWC Magazine


  • 1 cup Millet
  • 2 cups Vegetable broth or water
  • 2 cups Tomatoes
  • 1 cup Cucumbers
  • 2 tablespoon Olive oil
  • 4 tablespoon Lemon juice
  • 1 tablespoon Za'atar spice
  • ½ cup Parsley
    roughly chopped
  • Salt and pepper to taste


  • Toast millet in a dry pan over medium low heat until slightly golden and toasty. Add vegetable broth or water and cover and cook over a simmer for about 20 minutes or until aldente. Leave set for 10 minutes off the heat with the lid on. Allow to cool. (If in a rush, put in a bowl and in the freezer for about 5 minutes.)
  • Add chopped tomatoes, cucumbers, olive oil, lemon juice, Za'atar, parsley and salt and pepper to taste. Toss until well combined. Enjoy!


Notes: Feel free to substitute quinoa for the millet. Add a little fresh chopped garlic if desired. Adding a handful of garbanzo (chick peas) to this recipe is delicious. You can make up to 24 hours in advance but do not add the lemon juice until just ready to serve.


Serving: 1g | Calories: 183kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 251mg | Fiber: 4g | Sugar: 2g | Vitamin A: 851IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg