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Mediterranean Millet Salad
This layered salad combines fluffy cooked millet with crisp fresh vegetables and a creamy yogurt-hummus dressing. Assembling the ingredients in individual jars makes it a highly practical make-ahead option for busy weekday lunches. Earthy diced beets, crunchy cucumbers, and briny sliced olives provide a satisfying mix of textures. A squeeze of fresh lemon juice right before eating brings all the bright, tangy flavors together.
Ingredients
- 1 cup rinsed millet
- 2 cups water
- 1 tsp. salt
- 2 tbsp. olive oil
- 1 chopped tomato
- 1 chopped green bell pepper
- ½ cup chopped flat-leaf parsley
- ½ cup diced beets
- 2 diced Kirby cucumbers
- 1 cup sliced olives
- ½ lemon, cut into wedges
Instructions
- 1Gather the dressing ingredients, including one third cup of Greek yogurt, one third cup of hummus, the juice of half a lemon, and one tablespoon of water.
- 2Bring the water to a boil in a medium saucepan over high heat. Stir in the rinsed millet and salt, then reduce the heat to low.
- 3Cover the saucepan and simmer for 20 minutes until the millet absorbs all the liquid. Turn off the heat and leave the pot covered for an additional 15 minutes to steam.
- 4Whisk the yogurt, hummus, lemon juice, and water together in a small bowl until the dressing is smooth.
- 5Combine the chopped tomato, green bell pepper, flat-leaf parsley, and a pinch of salt in a separate bowl.
- 6Divide the diced beets evenly among four pint-sized jars. Layer the cooked millet, the tomato and pepper mixture, diced cucumbers, the prepared dressing, and sliced olives on top.
- 7Set a lemon wedge inside each jar and seal tightly with a lid. Store in the refrigerator until you are ready to eat.