📝 About This Recipe
This vibrant reimagining of the classic Levantine salad swaps traditional bulgur for fluffy, toasted millet, offering a delightful nutty crunch and a naturally gluten-free profile. Bursting with mountains of fresh flat-leaf parsley, zesty lemon, and juicy vine-ripened tomatoes, this dish is a celebration of garden-fresh brightness. It’s a sophisticated, nutrient-dense grain salad that balances earthy ancient grains with the sharp, cooling lift of fresh mint.
🥗 Ingredients
The Grains
- 1 cup Hulled Millet (rinsed thoroughly in cold water)
- 2 cups Water (or vegetable broth for extra flavor)
- 1/2 teaspoon Sea Salt (for the cooking water)
The Fresh Greens & Vegetables
- 3 cups Flat-leaf Italian Parsley (very finely chopped, stems removed)
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 1 large English Cucumber (finely diced, seeds removed)
- 3 medium Roma Tomatoes (firm, seeded and finely diced)
- 4 pieces Green Onions (white and light green parts, thinly sliced)
The Dressing & Seasoning
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3-4 tablespoons Fresh Lemon Juice (from about 2 lemons)
- 1 clove Garlic (minced into a paste)
- 1/4 teaspoon Ground Allspice (for authentic Lebanese warmth)
- 1/4 teaspoon Black Pepper (freshly cracked)
- to taste Kosher Salt
👨🍳 Instructions
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1
Place a dry medium saucepan over medium heat. Add the rinsed and drained millet, toasting it for 3-4 minutes while stirring constantly until it smells nutty and turns golden brown.
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2
Carefully pour in the 2 cups of water (or broth) and add the 1/2 teaspoon of sea salt. Bring the mixture to a rolling boil.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is fully absorbed.
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4
Remove the pan from the heat and let it sit, covered, for 10 minutes. This allows the steam to finish the cooking process for a fluffier grain.
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5
Fluff the millet with a fork and spread it out on a large baking sheet to cool completely. This prevents the salad from becoming soggy.
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6
While the millet cools, prepare your vegetables. Seed the tomatoes and cucumber to remove excess moisture, then dice them into uniform 1/4-inch pieces.
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7
Finely chop the parsley and mint. Ensure they are very dry before chopping to prevent them from bruising or turning into a paste.
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8
In a small glass jar or bowl, whisk together the olive oil, lemon juice, minced garlic, allspice, and black pepper until emulsified.
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9
In a large mixing bowl, combine the cooled millet, chopped parsley, mint, cucumber, tomatoes, and green onions.
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10
Drizzle the dressing over the salad and toss gently with large spoons or clean hands to ensure every grain and leaf is coated.
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11
Taste the salad and adjust the seasoning, adding more salt or lemon juice if necessary to make the flavors pop.
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12
Cover and refrigerate for at least 30 minutes before serving. This allows the millet to absorb the dressing and the flavors to marry beautifully.
💡 Chef's Tips
Always toast your millet before boiling; it transforms the flavor from bland to deeply nutty. Ensure your herbs are bone-dry after washing; wet herbs will clump and lose their vibrant texture when chopped. Seeding the tomatoes and cucumbers is non-negotiable, as it prevents a puddle of water from forming at the bottom of your bowl. If the salad feels dry after chilling, add an extra tablespoon of olive oil just before serving to restore the sheen. For a texture variation, you can substitute the millet with sorghum, though it will require a longer cooking time (about 50-60 minutes).
🍽️ Serving Suggestions
Serve alongside grilled lamb kebabs or lemon-herb chicken for a complete Mediterranean feast. Pairs beautifully with a crisp, chilled Sauvignon Blanc or a sparkling mineral water with lime. Use it as a filling for warm pita bread pockets with a generous smear of creamy hummus. Top with a sprinkle of toasted pine nuts or crumbled feta cheese for added richness. Serve as part of a mezze platter with olives, dolmas, and baba ganoush.