I never like to make cucumber salads the same way twice. I feel like cucumbers make for such a solid starting point. They aren't overly powerful in the flavor department but they do come with a nice, refreshing crunch. Plus, I almost always have a couple of hand because my son loves them as a snack.
Because of their non-invasive flavor, grains, beans, herbs, and other vegetables can be mixed and matched as you might see fit. This simple sorghum salad is all about the herbs and garlicky peppers. My obsession with Jimmy Nardellos comes full force because it's one of the rare produce items I wish I could hang onto throughout the year.
Grains: Can't find sorghum? Try another grain that keeps a bit of texture when cooked: farro, einkorn, or spelt.
Peppers: Jimmy Nardellos are only in season for a short time. Use bell peppers instead or if you want a bit of heat to this salad, use jalapeños or fresno peppers.
Seeds: Drop the almonds and use toasted sunflower seeds instead.
As mentioned above, I like sorghum for it's hearty, chewy texture. It reminds me slightly of the texture you get with wheat berries but even slightly chewier. It's longer on the cooking time but I usually toss a pot on the stove and forget about it for about an hour. In need of sorghum? You can pick it up here.
Sorghum Salad with Cucumber and Feta
Garlic Green Beans with Sorghum
Sweet Corn Sorghum Stuffed Pepper
I love all of the ingredients that you put together so creatively and much more interesting than the typical salads that I'm used to making, like your use of sorghum here, thank you!