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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    A Look Back.



Roasted Tomato Millet Salad.

I have had a windowsill full of roma tomatoes staring at me for several days now.  Ever since I saw Ashley’s tomato and corn soup, I knew I wanted to roast them.  I just didn’t know what I wanted to do with them afterwards.  So I waited.

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And waited.  And then just in time for lunch, inspiration struck.  There is no grain I love more than millet.  Something about it’s slightly corn-like taste and chewy texture gets me every time.  My husband is a huge quinoa fan, and while I make lots of recipes with quinoa, it’s actually probably my least favorite grain. 

I know.  The food blogger gods are probably bashing lightning bolts together or something.

Quinoa is fine, it just doesn’t get me excited.  Millet is a whole other story.  And paired with delicious roasted summer tomatoes, it makes the perfect lunch. 

Roasted Tomato Millet Salad

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Print this recipe!

Ingredients: (serves 4)

  • 6-8 roma tomatoes
  • 1 cup dry millet
  • 2.75 cups water
  • 1 cup basil leaves, roughly chopped
  • 1/2 cup kalamata olives
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1.5 teaspoons cane sugar
  • 1/2 tsp kosher salt + more to taste

Instructions:  Preheat oven to 375 degrees F.  Slice tomatoes in half lengthwise and lay seed-side-up on a sheet pan.

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Sprinkle generously with salt and pepper.  Place pan in oven and roast for 45 minutes to 1 hour, or until very soft.

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In the meantime, prepare the millet.  Combine 1 cup dry millet with 2.75 cups water, and cook either in sauce pan or in a rice cooker until light and fluffy. 

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After an hour or so, pull the tomatoes out of the oven.

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They should be soft and juicy, with browning and caramelization on the skin.  Mmmmmmm.

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Add tomatoes to a large mixing bowl along with basil and olives.  I chose to leave the tomatoes in large halves in the salad because I think the flavor is best when the juice is held in.  But if you prefer smaller bites, you can also dice the tomatoes before adding to the bowl. 

Whisk together lemon juice, olive oil, sugar, and salt, and pour dressing over mixture.  Stir to distribute the dressing evenly!

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Finish seasoning to taste with salt, grab a fork, and dive in!

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This grain salad is great served right away at room temp, or reheated the next day as leftovers.  It’s just one more way to enjoy my favorite grain, and use up any end of summer tomatoes that might still be resting on your windowsill.

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As always, enjoy!

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46 Comments so far
Leave a comment

Kat @ Big Apple Little Kitchen     at 6:23 pm

What a wonderfully summery recipe! I love millet too. Can’t wait to try it!

[Reply]

Army Amy*     at 6:49 pm

I discovered quinoa on your blog. If you say millet is where it’s at, then I feel compelled to try it!*

[Reply]

sarah (the SHU box)     at 6:50 pm

don’t tell, but . . . i don’t really love quinoa either!!

[Reply]

Chase     at 9:24 pm

I like quinoa okaaaay, but it’s not earth shattering! I feel like I’ve seen a lot of roasted tomatoes in the past week, so clearly I need to get some myself and try this one!

[Reply]

kelsey     at 9:29 pm

The picture of your tomatoes near the window makes my mouth water. In heaven there better be lots of perfectly ripe tomatoes!

[Reply]

Céline     at 8:21 am

I was procrastinating making diner when I came accross your post and saw that I had the ingredients to make this recipe…
It was delicious. I’d never roasted tomatoes – you inspired me to give it a shot and they were a-ma-zing!
So thanks for making diner for us last night ;)

[Reply]

Ashley     at 11:26 am

Looks faaabulous!! So pretty! I like quinoa quite a bit, but millet will always win for me too! The texture and light corn-flavor are addicting. I love when it clumps together. mmm

[Reply]

Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate     at 11:37 am

My mouth is literally watering! Yum! I just bought a bunch of roma tomatoes and now I know what I’m going to do with them. Millet is also a great fiber-rich food to add to the weekly menu.

[Reply]

Amanda     at 12:17 pm

This looks great! I’m always looking for new ways to use millet. I bought a ton of it but don’t love it plain. And I love tomatoes. YUM!

[Reply]

Dana @ the Big Fat Skinny     at 1:25 pm

This looks delicious — all of my favorite flavors! And I bought a bag of millet and have been waiting to find a way to use it! Cant wait to try this!

[Reply]

Liz @ Southern Charm     at 1:41 pm

This looks so light and fall-ly. Can’t wait to try this out!

[Reply]

Elina (Healthy and Sane)     at 3:04 pm

I’m embarassed to admit that I don’t think I’ve ever tried cooked millet. I actually bought some awhile back to add to granola bars but now I want to recreate this salad. Quinoa is usually too airy for me… it sort of tastes like nothing. I like heartier grains!
PS – I’m hosting a sweet giveaway today only. Check it out if you’re curious! :)

[Reply]

Alexa @ Simple Eats     at 4:04 pm

I’ve never tried millet. I’m desperate to give it a whirl…especially with some end of summer tomatoes!

[Reply]

Alison @ Hospitality Haven     at 4:35 pm

What a delicious salad…now I want to start roasting all those ripening tomatoes in my backyard! :)

[Reply]

Jen Correa @ Mom's Gotta Run     at 6:37 am

I want to roast some tomatoes. They look deliciouso!

[Reply]

Emily Malone Reply:

Do it!

[Reply]

Katie of Cabbage Ranch     at 8:07 pm

I just roasted tomatoes based on this recipe, and they were AMAZING!!! Thanks, Emily!

[Reply]

Emily Malone Reply:

Yummmmm!

[Reply]

Tomato Quinoa Salad | My Sweet Eats     at 4:15 am

[…] decided to give another one of Emily’s recipe’s a try.  In this instance I chose a tomato and millet salad that she posted fairly recently.  Only, I subbed the millet for quinoa as I already had it, so […]

Magazine Article – mock up |     at 4:42 pm

[…] Recipe & Photograph from Daily Garnish […]

domain     at 12:18 pm

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