The summer sorghum salad is a fresh and light recipe based on hulled sorghum, cherry tomatoes, mackerel, and arugula: a gluten-free main course perfect for summer.
If you’re looking for an alternative to the usual grains for your cold salads, this sorghum recipe will surprise you: tasty, balanced, and so simple to prepare with ingredients that are easy to find and perfectly match each other.
Sorghum is a naturally gluten-free grain, rich in fiber and minerals, often used in cooking instead of rice, farro, or couscous, which I learned to appreciate thanks to my son Alessandro.
The hulled variety, in particular, has a more delicate flavor and is suitable for many preparations, even cold or warm. In this salad, I pair sorghum with canned mackerel, fresh cherry tomatoes, arugula, parmesan flakes, a drizzle of extra virgin olive oil, and a few drops of balsamic vinegar.
The result? A light yet complete recipe, perfect for office lunches, a beach day, or as a single dish on hotter days. It takes just a few minutes to prepare, especially if you cook the sorghum in advance and store it in the fridge.
You can customize it as you like. If you prefer a vegetarian version, just omit the mackerel and add legumes or avocado.
In short, a colorful bowl, full of flavor and nutrients, to be served warm or cold depending on the season or your preference.
A fresh and light recipe, this summer sorghum salad of mine.
READ THE F.A.Q. AND TIPS BELOW THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Creative
- Seasonality: Spring, Summer, and Fall
Ingredients
- 3 oz sorghum
- leaves arugula
- 10 cherry tomatoes
- 3.5 oz canned mackerel
- parmesan (shaved)
- extra virgin olive oil
- drops balsamic vinegar
Steps
Rinse the sorghum under running water. Cook it in salted boiling water for about 30-35 minutes, or until it is tender but still slightly firm to the bite. Drain and let it cool.
Prepare the ingredients
Wash the cherry tomatoes and cut them in half. Drain the mackerel and break it up with a fork.
Assemble the salad
In a bowl, combine the warm sorghum, arugula, cherry tomatoes, and mackerel. Add parmesan flakes to taste.
Dress
Mix extra virgin olive oil and balsamic vinegar, pour over the salad, and mix well. Alternatively, you can serve the oil and balsamic vinegar on the side. Adjust salt only if necessary.
Serve
You can enjoy it warm or cold, even as a lunchbox meal for the office or beach.
Advice and Variations
Hulled sorghum has a cooking time similar to farro or barley, but you can reduce it by soaking it for 1-2 hours before cooking.
You can replace the mackerel with tuna, smoked salmon, or even a vegetarian version with chickpeas or cannellini beans.
Add a pinch of pepper or some toasted seeds (sunflower, pumpkin) for a crunchy note.
FAQ (Frequently Asked Questions)
Can I use leftover sorghum from the day before?
Of course! Just store it in the fridge in an airtight container. In fact, it holds its shape even better when cold.
Can the parmesan be omitted?
Yes, the salad will still be flavorful thanks to the mackerel and balsamic dressing.
How can I make it more filling?
Add a sliced hard-boiled egg or a tablespoon of hummus to increase the protein content.
