This Millet Tomato Crispy Salami Salad being a simple dish may still sound something unique to you.
Talking about unique things, it’s great when a food blogger has a distinctive way of keeping their blogs or (and) cooking style and habits. Some folks post detailed, step-by-step pictures, to illustrate the recipe. Hundreds of blogs are oriented to a particular niche such as paleo or gluten-free recipes.
Some bloggers are famous for grilling everything, others – for sharing delicious local or international recipes, let’s say the Southern food. Some of them like adding bourbon and other drinks in almost everywhere, and I don’t judge them. Some of us are all about chocolate, while the others – green smoothie and chia puddings.
I may assume there are even bloggers having a kick on lavender. I haven’t seen any of them yet.
However, I don’t know if I have found any niche yet.
Maybe I should be known for making a dessert kinds of pasta like this one?
Millet and Co.
Perhaps, my niche could be about introducing you the produce you might have never heard of (or at least have not tried).
Like buckwheat in this recipe for Beef Eggplant Buckwheat.
And now it’s time for this scrumptious Millet Tomato Crispy Salami Salad. I have added millet in salads twice. The first version was with peaches and goat cheese, but unfortunately, my camera screwed the pictures (I cannot blame myself, can I?)
This Millet Tomato Crispy Salami Salad
I wanted to recreate that salad, but after all, I changed the concept having opted for a savory and herbaceous salad. Could you imagine these flavors: succulent tomatoes, crispy cucumbers, slightly nutty salty millet, and lots of fresh basil and mint?
Oh, I totally forget to mention crispy salami. Yes, that’s right. Crispy salami.
Plus, a good drizzle of olive oil and balsamic.
As the result, I got this fantastically delicious Millet Tomato Crispy Salami Salad. Unlike most of my salad creations, it doesn’t haver any sweet ingredients…or lavender which means for most of you this would be a hearty and earthy meal for you and your whole family.
Do you like millet? How do you use it in the kitchen? What’s your blogging niche?
- 1/2 cup uncooked millet, rinsed and drained
- about 1.5 cups hot water
- 1 cup cooked millet
- 2 cups halved cherry tomatoes
- 1 cup cubed peeled cucumber
- 1 cup packed fresh basil leaves, sliced
- 1/2 cup chocolate mint (or other kind of your taste) leaves, sliced
- a good drizzle both olive oil and balsamic
- 100 gr salami, sliced
- edible flowers
- Toast the millet in the skillet about 3-4 minutes, until fragrant and slightly brown. Carefully add the hot water and bring to a boil. Reduce heat, cover, and cook for about 17-20 minutes or as recommended on package (I normally cook about 17 minutes - kind of al dente) until the water is absorbed. Salt to taste. Remove from heat and set aside to let stand for 5 minutes, then fluff with a fork and let cool (this salad could be served as warm as cold).
- Heat the skillet and place the salami (you don't need any oil) and cook over medium heat, stirring occasionally, for a few minutes or desired crispness.
- In a bowl, combine the millet, tomatoes, cucumbers, basil, and mint. Drizzle with the olive oil and balsamic and mix to combine.
- Divide between serving plates and top with the edible flowers and crispy salami.