Monday, July 29, 2013

#MeatlessMonday: Tomato, Basil, and Millet Salad

This millet salad is the perfect Meatless Monday summer dinner entree. It takes advantage of the delicious, sweet tomatoes growing now. It also features basil, which is regarded as a cooling herb in Chinese medicine. It's super nutritious and filling thanks to fiber-tastic millet. It requires some cooking, but not enough to make a person sweaty. (Hooray!)

To make this salad you need: uncooked millet, veg broth, cooked black eyed peas, green onions, fresh basil (I used lemon balm basil from my friend Kate's garden), cherry tomatoes, lettuce (I used romaine), olive oil, balsamic vinegar, salt and black pepper.

Check out the complete recipe (measurements & instructions) via Whole Foods Market recipe collection. Also wanna send love to the WFM Recipes App which makes it super easy to store recipes and shop for ingredients.

This millet salad is best enjoyed at room temperature, making it a low-fuss dish to bring to a picnic or potluck. It was a hit at the garden potluck I went to this weekend! It was also very enjoyable as leftovers the next day.

What's your favorite main dish salad for summer?

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