Millet Tabbouleh — The Ultimate Summer Grain Salad
Toasty gluten-free grains, ripe summer veggies, fresh herbs and creamy feta—millet tabbouleh is the ultimate simple, satisfying summer grain salad!
This easy, tabbouleh-inspired recipe has been my go-to default dish for a decade. Back when I was still in school (stuck in the wrong major, as always), I’d pop into the supermarket every day on my way home and buy yet another bunch of spring onions, tomatoes and feta. I’d arrive home, stomach growling, and feel endlessly grateful to have a recipe up my sleeve that was cheap, nourishing and — most importantly — ready in no time.
Ten years later, this is still my ultimate summer side dish. It’s great on its own, pairs well with literally everything, endlessly adaptable, and it’s never missing from any barbecue. Ever.
We ate this grain salad for years, night after night, and thankfully, neither I nor my then-boyfriend-now-husband ever grew tired of it. It stayed with me through many seasons of chasing a “healthy diet”. Through phases of low-carb, high protein, plant-based and everything in between. Whatever nutritional unicorn I was chasing at the time, my trusty tabbouleh was there to support me.
And I’m sure it’ll do the same for you. Let it be your reminder that good food is just that — good food. Without labels, superior ethics food guilt, or healthy agendas.
Just something that feeds you well and tastes like home.
This one’s a keeper.
Why You’ll Love This Millet Tabbouleh Recipe
Ingredients and Substitutions
There are many ingredients that fit well into a tabbouleh-style grain salad. These are the essentials — think of them as a baseline but feel free to add to it.
Millet A round, golden, gluten-free grain with a nutty flavor and lots of magnesium. Cooked with a little less water than usual, it stays light and fluffy. Bulgur wheat, couscous, or farro are all great. Or try quinoa for another gluten-free option. Whatever you choose, make sure it cooks up separate and not sticky.
Garlic Stirring crushed garlic into the hot millet takes off the sharp edge while still adding a punch of umami.
Cucumber Choose thinner cucumbers, they tend to be more flavorful and less watery. If they’re full of seeds, scrape them out with a teaspoon first.
Tomatoes Ripe cherry tomatoes are perfect. If you’re using larger ones, remove as many of the seeds as you can to avoid excess water.
Sun-dried Tomatoes Either dried or oil-packed — both are delicious and bring concentrated flavor.
Feta Use any kind you love — sheep, goat, cow or plant-based.
Lemon Taste your juice. If it’s super sour, use a little less or add extra olive oil to balance it.
Fresh Herbs Parsley, chives, mint, oregano, thyme — use what you have on hand, fresh or frozen. A little goes a long way, but a lot is even better. In a pinch, dried oregano or an Italian herb blend still works beautifully.
Sweet Paprika This little spice adds a gently sweet depth that ties all the bright flavors together — don’t skip it!
How to Make Millet Tabbouleh (Step-by-Step)
01
Toast the Millet:
Heat a pot over medium-low and toast the millet for about 10 minutes. You should hear a soft crackling and start to smell a warm, toasty aroma. Stir occasionally.
Remove the pot from the heat and carefully pour in the vegetable broth. (It will splutter, so take care.)
02
Cook the Millet:
Return the pot to the heat and simmer for 15 minutes. Turn off the heat and let rest, covered, for another 5 minutes.
Add the crushed garlic clove, fluff with a fork, and let the millet cool (uncovered) while you prep the rest.
03
Chop the Veggies:
Slice the spring onions and add them to the base of a large salad bowl. Squeeze in the lemon juice. Letting the onions sit in the acidic juice helps mellow their bite and makes them a little easier to digest.
Slice the cucumber in half lengthwise, scrape out the seeds with a teaspoon, and chop it into very small chunks. Halve the cherry tomatoes. Add everything to the bowl.
04
Add Herbs and Seasonings:
Finely chop the herbs and sun-dried tomatoes. Add them to the bowl along with sweet paprika, olive oil and black pepper.
05
Assemble the Tabbouleh:
Add the slightly cooled millet to the bowl and toss everything together until well combined. Crumble or cube the feta and fold it in gently. Taste and season with salt if needed. (Depending on your broth and feta, it may already be salty enough.)
Variations
Tabbouleh is one of the most versatile dishes out there (unless you’re a purist). Here’s how you can make it your own:
How to Serve Millet Tabbouleh
More from the Grains & Greens Kitchen
If you make this millet tabbouleh…
I’d love to hear how it turned out!
P.S. Since you got away with keeping the kitchen cool — how about a frozen dessert? My Blueberry Ricotta Ice Cream has the most refreshing texture and lemon zing to lighten up even the hottest of summer’s days.
enjoy! xo
Millet Tabbouleh — The Ultimate Summer Grain Salad
Equipment
- large salad bowl
Ingredients
- ¾ cup millet
- 1⅓ cups vegetable broth
- 1 clove garlic, crushed
- 4 spring onions
- 3 tbsp lemon juice
- 1 cucumber
- 2 cups cherry tomatoes
- ½ cup finely chopped herbs, fresh or frozen - (parsley, thyme, oregano, mint or whatever you have on hand)
- 6 sun-dried tomatoes - (dried or oil-packed)
- 1 tsp sweet paprika
- 1 tbsp olive oil
- 1 block feta
- salt & black pepper - (to taste)
Instructions
Toast the Millet:
- Heat a pot over medium-low and toast the millet for about 10 minutes. You should hear a soft crackling and start to smell a warm, toasty aroma. Stir occasionally. Remove the pot from the heat and carefully pour in the vegetable broth. (It will splutter, so take care.)
Cook the Millet:
- Return the pot to the heat and simmer for 15 minutes. Turn off the heat and let rest, covered, for another 5 minutes. Add the crushed garlic clove, fluff with a fork, and let the millet cool (uncovered) while you prep the rest.
Chop the Veggies:
- Slice the spring onions and add them to the base of a large salad bowl. Squeeze in the lemon juice. Letting the onions sit in the acidic juice helps mellow their bite and makes them a little easier to digest. Slice the cucumber in half lengthwise, scrape out the seeds with a teaspoon, and chop it into very small chunks. Halve the cherry tomatoes. Add everything to the bowl.
Add Herbs and Seasonings:
- Finely chop the herbs and sun-dried tomatoes. Add them to the bowl along with sweet paprika, olive oil and black pepper.
Assemble the Tabbouleh:
- Add the slightly cooled millet to the bowl and toss everything together until well combined. Crumble or cube the feta and fold it in gently. Taste and season with salt if needed. (Depending on your broth and feta, it may already be salty enough.)
Notes
- Grain Options: Millet is naturally gluten-free and cooks up fluffy. You can swap for quinoa (gluten-free), bulgur, couscous or farro (not gluten-free).
- Veggie Prep: Choose thinner cucumbers and remove seeds from watery tomatoes to avoid sogginess.
- Herbs: Fresh or frozen herbs work well. If you don’t have fresh, dried oregano or Italian herb blend adds nice flavor.
- Feta: Use your favorite variety or plant-based alternative to keep it vegan-friendly.
- Serving Ideas: Great as a side dish, packed lunch, or topped with a fried egg for a balanced meal.
- Storage: Keeps well in the fridge for up to 3 to 4 days; flavors meld beautifully!
Recipe FAQs
