I developed this recipe for Stonyfield and Bob’s Red Mill. I received promotional items but was not otherwise compensated for this post. As always, all opinions are my own.
This Greek-inspired grain salad is tossed in a smooth, tangy balsamic dressing made with fat-free Greek yogurt. It proves that healthy food can be both nourishing and full of flavor.
I have long been a fan of Bob’s Red Mill products. Their grain selection is impressive, and the quality is consistent. When Bob’s Red Mill and Stonyfield invited me to create a salad using one of their grains paired with a yogurt-based dressing, I was excited to experiment with something new.
They sent an assortment including amaranth, bulgur, buckwheat groats, a whole grain blend, and sorghum. I wanted a grain I hadn’t cooked with extensively and one with a hearty, chewy texture—sorghum fit the bill.
Sorghum is naturally gluten-free and a good source of dietary fiber. It holds up well to dressings and stays pleasantly chewy even after chilling overnight. In some cuisines, popped sorghum is enjoyed as a snack, which is something I plan to try soon.
This salad brims with fresh flavors. I used herbs from my garden—mint, basil, and parsley—which pair beautifully with the other ingredients. Fresh mint and basil add brightness while parsley lends a clean finish.
Cucumber adds a refreshing crunch that contrasts nicely with the chewy sorghum, and bocconcini (bite-sized fresh mozzarella) provides small, creamy bites. Chickpeas add substance and protein, making the salad suitable for a light lunch or as a side with grilled protein or tofu. Best of all, the flavors meld and deepen after a day in the refrigerator.
Recipe
Creamy Balsamic Sorghum Salad
Ingredients
- 1 cup Bob’s Red Mill sorghum
- 3 cups water
- 5.3 ounces Stonyfield 0% fat plain Greek yogurt
- 3 tablespoons oil-packed sun-dried tomatoes, thinly sliced (plus 2 tablespoons of the oil from the jar)
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon freshly cracked black pepper
- 15.5 ounces canned chickpeas, rinsed and drained
- 1 cup bocconcini (bite-sized fresh mozzarella), about 18 pieces
- 1 cup seedless cucumber, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Rinse and drain the sorghum. Place it in a medium saucepan with 3 cups water. Bring to a boil, cover, reduce heat, and simmer until tender, about 50–60 minutes.
- Drain any remaining liquid, rinse the sorghum with cold water, and drain well.
- While the sorghum cooks, whisk together the Greek yogurt, 2 tablespoons of oil from the sun-dried tomato jar, balsamic vinegar, extra-virgin olive oil, and cracked black pepper until smooth.
- Combine the cooled sorghum with the sliced sun-dried tomatoes, chickpeas, bocconcini, cucumber, and chopped herbs. Toss thoroughly so everything is well coated in the yogurt-balsamic dressing.
- Cover and refrigerate for at least an hour to let the flavors develop. The salad can also be chilled overnight and often tastes even better the next day.
Nutrition information
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For serving suggestions, this sorghum salad makes a satisfying vegetarian lunch and pairs well with grilled chicken, fish, or tofu for a heartier meal. The salad holds up well for meal prep, and the texture of the sorghum remains pleasantly chewy after refrigeration.
When selecting grains for salads, look for whole grains that maintain texture after cooking: sorghum, farro, barley, and bulgur are all excellent choices. Using a yogurt-based dressing adds creaminess and tang while keeping calories and saturated fat lower than a heavy oil-based dressing.
If you’d like to adapt the recipe, try adding roasted vegetables, kalamata olives, or toasted nuts for extra crunch and flavor. Swap the mozzarella for feta to emphasize Mediterranean flavors, or use a mix of fresh herbs to create a more herbaceous profile. This recipe is forgiving and customizable to suit seasonal produce and pantry staples.
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Update: The giveaway mentioned in the original post has concluded and the winner was selected.