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.
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
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.
Sprinkle generously with salt and pepper. Place pan in oven and roast for 45 minutes to 1 hour, or until very soft.
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.
After an hour or so, pull the tomatoes out of the oven.
They should be soft and juicy, with browning and caramelization on the skin. Mmmmmmm.
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!
Finish seasoning to taste with salt, grab a fork, and dive in!
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.
As always, enjoy!