in Greece

Greek millet salad

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Ingredients for 4 servings:

  • 75 g millet
  • 200 ml vegetable stock
  • ½ cucumber(s)
  • 2 tomatoes
  • 80 g sheep’s cheese
  • 1 bell pepper(s)
  • 3 tbsp oil (olive oil)
  • 1 lemon(s), the juice
  • 1 clove(s) garlic, (or 2, according to taste)
  • herbal salt
  • Mustard
  • pepper
  • oregano
  • basil
  • Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the millet in the vegetable broth, let it swell for about 20 minutes (do not remove the lid!), and let it cool. In the meantime, slice or chop the vegetables. Carefully mix everything with the millet. Crumble the feta cheese with a fork and spread it over the salad. Mix the olive oil and lemon juice with the mustard, salt, pepper, herbs, and garlic to make a sauce. Pour over the salad and let it marinate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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