Name: Sorghum Salad with Cucumber and Feta
Yield: 3-4
Ingredients: 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

Scale

Ingredients

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.)