Fresh Corn, Tomato and Millet Salad

This is a great weeknight side dish or picnic / potluck contender because millet cooks so quickly (and is naturally gluten free!). The salad travels well, and marries all those good summer flavors we wait all year for. When sweet corn is in season, there’s really no need to cook it – just slice it right off the cob and fold it into this whole grain salad! If you don’t have white balsamic vinegar, feel free to use regular balsamic — just know that it can change the color of the salad.

Ingredients

For the salad:

1 cup (200g) millet, rinsed and drained

3 ears fresh sweet corn, husked (about 2 cups / 300g)

1 1/2 cups (250g) halved cherry tomatoes

1/2 cup (65g) crumbled feta cheese (optional)

1/3 cup (5g) chopped fresh basil

flaky salt, to finish

For dressing:

1/4 cup olive oil

3 tablespoons minced shallots (from 1 medium shallot)

2 garlic cloves, minced

3 tablespoons white balsamic vinegar

1 teaspoon honey

1/2 teaspoon kosher salt, plus more to taste

few grinds fresh black pepper

Instructions

Cook the millet: Bring 2 cups of water and ½ teaspoon of salt to a boil. Add millet, stir and return to a boil. Then decrease the heat to a simmer and cover and cook until tender, about 20 minutes. Drain away any remaining water.

Turn the drained millet out onto a small sheet pan and spread it out so it’s in a single layer. Let sit for 10 minutes (this will help dry it out just a bit so the salad doesn’t get too clumpy / wet).

Meanwhile, in a small bowl whisk together all of the dressing ingredients and set aside.

Chop tomatoes and basil. Slice corn off of the cobs. Add the millet to a large salad bowl, and toss with tomatoes, basil and corn. Dress the salad and fold in the feta. Taste and add more salt, if necessary.

Leftover salad is great covered in the refrigerator for at least 4 days.