Savor the exotic flavors of the Mediterranean in an easy-to-prepare bowl. Be inspired by authentic Greek foods, like artichokes, Kalamata olives, cucumbers and feta cheese--and taste how sorghum grain enhances the goodness in every bite.


Recipe Summary

20 mins
45 mins
1 hr 5 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.

  • Combine all salad ingredients, including cooked sorghum, in a large bowl.

  • Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.


For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!

Nutrition Facts

508 calories; protein 9.2g 19% DV; carbohydrates 52g 17% DV; fat 30g 46% DV; cholesterol 16.7mg 6% DV; sodium 1186.2mg 47% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Quite simple to put together. I added some oregano to this recipe because we thought it needed something. I also added some Greek peperoncini (the pickled kind) and that made things tasty. As written in the notes I used some cooked sorghum I had in the freezer to speed things up. If you soak the sorghum for almost an hour it will cook in a pressure cooker in about 8 minutes. I used about one cup of cooked sorghum per serving. Thank you for the recipe. Read More