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.
Sorghum Salad
variations
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.
Explore Sorghum
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
Cucumber Sorghum Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 to 4 servings 1x
Ingredients
Peppers
5 to 6 Jimmy Nardello peppers (or 1 bell pepper)
1 tablespoon olive oil
1 clove garlic, minced
Salad
1 medium cucumber
1 cup cooked sorghum
3 tablespoons almond slivers, toasted
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 tablespoons lemon juice
Hefty pinch of salt
Instructions
- Cut the peppers into ¼” thick slices, leaving the seeds in as desired (they are not hot). Heat a pan over medium-low heat and add the pepper. Cook until the peppers are tender then add the garlic into the pan. Cook for another couple of minutes until the garlic is golden.
- Slice the cucumber and place in a bowl along with the sorghum and cooked peppers. Add the chopped herbs and measure in the olive oil, lemon juice, and salt. Toss to combine. Taste and add salt as needed.
Sabrina says
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!
★★★★★