Sorghum Salad with Cucumber and Feta

  • Author: Erin Alderson
  • Yield: 3-4 1x



  • 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
  • 45 basil leaves, julienned
  • 23 ounces feta
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper


  1. 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.


*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.)