I’ve had some variation of this sorghum salad tucked away for a bit now. It started out fairly simple: sorghum, cucumbers, and red onions but morphed into this version I’m sharing today. While I was home over the holiday, I went to make the earlier version but after thinking about it, the sorghum salad felt a bit bare. It was at this point that I started to dig around in the refrigerator. A bit of feta? Great! Some olives and artichokes- makes it even better!
I stopped short of tossing everything in (I was eyeing the sun-dried tomatoes but decided to leave those out.) And I’m sure you might be tired of seeing sorghum from me but I’m in love (it’s like that person you just started dating and that’s all you can talk about, sorry friends!) I’ve always loved pearl couscous and sorghum is roughly the same size but has a bit of chewiness to it.
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PinIngredients
- 1 medium cucumber, diced
- 1 cup cooked sorghum grain
- 1/4 cup chopped kalamata olives*
- 1/4 cup chopped artichoke hearts*
- 1/4 cup minced scallions
- 4–5 basil leaves, julienned
- 2–3 ounces feta
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
Instructions
- Combine sorghum, olives, artichokes, scallions, basil, and feta in a large bowl. In a small bowl, whisk together olive oil, lemon juice, and black pepper. Pour over salad and toss to combine.
Notes
*I typically keep jars of Kalamata olives and marinated artichokes in the refrigerator for odd and end uses, however, non-marinated versions would work just as well.
*Grains that would pair well with this if you don’t want to use sorghum: quinoa, wheat berries, or pearl couscous (not a grain, but quick and delicious.)
Medha @ Whisk & Shout says
Yum! Love the Greek flavors and the addition of kalamata olives 🙂
Anita says
What can be optionally be used for sorghum???
erin says
Hi Anita, As mentioned in the notes for the recipe- I think quinoa or pearl couscous would be great (but really, any grain you like would be fine.)
Eileen says
So simple and delicious! This kind of salad is exactly what I want to eat for dinner all summer long. Although I have never yet tried sorghum! Definitely need to keep an eye out for that one in the future.
Medeja says
Looks really healthy! I would love such salad for lunch 🙂
Becca @ Amuse Your Bouche says
This is just beautiful – love cucumber with feta! I’ve never tried sorghum but it looks delicious 🙂
Elizabeth says
I have never tried sorghum before but this salad contains some of my favorite ingredients. I may need to venture into a new grain soon! 🙂
Lydia says
Where to you get your sorghum from? I tried Bob’s Red Mill a while back, and it tasted very dirty and not at all good.
erin says
I’ve typically purchased BRM’s but also from nuts.com. If you didn’t already, try rinsing it really well before using (this might or might not help…)
cheri says
Hi Erin, beautiful salad, never have tried sorghum before, just put it on my list. Thanks for sharing!
Thalia @ butter and brioche says
love this salad.. never used sorghum before – something that i need to try. thanks for sharing!
Isadora @ she likes food says
I’ve been searching high and low for sorghum ever since I saw Kate use it on Cooke & Kate and I can’t seem to find it anywhere. I love a Greek salad and this looks so fresh and delicious, I guess I need to hunt around a little more!
Tom Quayle says
I made this last night using farro. It was easy and delicious with lots of flavor. Your recipes are great for two people and this recipe was no exception.
Ellen says
I was thinking of making it with farro, which I love. I’m glad to see it was a success.
Joanne says
These Mediterranean flavors sound so refreshing all mixed up together! I think you did a great job adding just enough to make it extra interesting.
Juliana says
All my favorite flavors. I need to try this!
Patti says
This is the first time I have made anything with sorghum in it! I cooked the sorghum in homemade chicken broth …which probably took a bit longer than you had said in your description. I had all the ingredients except the artichoke hearts, the scallions and fresh basil. I used half of the lemon, dried basil, a small handful cranberries and a small handful of pumpkin seeds. This salad rocked! Kudos on a great recipe and passing it on!