Photo credit: Erin Alderson
1 medium cucumber, diced
1 cup cooked sorghum grain
1/4 cup chopped kalamata olives*
1/4 cup chopped artichoke hearts*
1/4 cup minced scallions
4-5 basil leaves, julienned
2-3 ounces feta
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon black pepper
- Combine sorghum, olives, artichokes, scallions, basil, and feta in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, and black pepper.
- Pour over salad and toss to combine.
