Serves 4 to 6
I never get tired of the combination of flavors in a Greek salad; adding grains to the salad makes it feel like a real meal. It also turns it into a hit, bring-a-salad salad for any summertime gathering. Sorghum has a neutral flavor, so this is almost like a pasta salad. It’s also g-free. If gluten isn’t an issue, consider substituting wheat berries or farro for the sorghum; those grains have an earthier flavor, and they are also grains you’d find in Greece, if you’re looking for authenticity.
½ cup sorghum, cooked and cooled to room temperature (see Sorghum, here; about 1 cup cooked grains)
3 Persian cucumbers (or 1 hothouse or English cucumber)
1 bunch radishes
White Balsamic Vinaigrette (recipe follows)
½ small or medium red onion, thinly sliced into half moons
1 pint small sweet tomatoes, halved and lightly salted
4 ounces feta (about 1 cup crumbled)
1 cup fresh Italian parsley, basil, and oregano or marjoram (combine them in whatever amounts you like or have to get to 1 cup)
Put the sorghum in a large, wide bowl.
Slice the cucumbers into ¼-inch-thin rounds and toss them into the bowl with the sorghum. Scrub the radishes and trim and discard the greens, leaving a bit of the stems attached to use as a handle. Holding the radishes by the stem, thinly slice them as on a mandoline, or slice them as thin as humanly possible with a knife. Add the radishes to the bowl with the cucumbers and sorghum and add the onions and tomatoes.
Drizzle the vinaigrette over the salad and give it a gentle toss with a big spoon or rubber spatula. Crumble the feta over the salad. Grab the herbs, clump them up as tightly as possible, and use scissors to cut them over the bowl so they fall into the salad. Toss gently to combine the ingredients without smashing the cheese.
Makes about 1 cup
1 medium shallot, minced
½ cup white balsamic vinegar (or white wine vinegar plus 1 teaspoon honey)
Juice of ½ lemon
1 teaspoon salt
½ cup extra-virgin olive oil
Combine the shallot, vinegar, lemon juice, and salt in a medium bowl and set aside for 5 to 10 minutes to soften the shallot. While whisking, slowly add the olive oil in a steady stream. The vinaigrette will keep, refrigerated in a covered container, for up to 1 week.