Ancient Grain Mediterranean Salad

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By adding a few great tasting ingredients the ancient grain medley's transform into great, easy to make meals. Try this one on for size! We think you will like it!


  • 1 pkg. (5oz) Hodgson Mill Ancient Grain Medley - Roasted Garlic Peppercorn
  • 1-1/2 cups water, or chicken broth
  • 1 clove garlic cloves, smashed but left whole
  • 1 cup chicken breast, bite size pieces, cooked can substitute chickpeas
  • 1/3 cup red onion, diced
  • 1/2 cup green bell pepper, diced
  • 1/4 cup Kalamata or black olived, chopped
  • 1/2 cup feta cheese, crumbled
  • 2 Tbsp. fresh parsley, chopped
  • 2 Tbsp. fresh chives, chopped
  • 1/4 tsp. salt
  • 1/3 cup lemon juice
  • 1-1/2 tsp. balsamic vinegar
  • 2 Tbsp. olive oil


Combine the Grain medley, chicken broth and garlic and bring to a boil in a saucepan. Reduce heat to medium-low, and simmer until the grain is tender and the water has been absorbed, approximately 15 minutes. Discard the garlic clove and put the grain blend into a large bowl. Gently stir the chicken or chickpeas, onion, bell pepper, olives, feta cheese*, parsley, chives,and salt into the grain blend. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

*Feta cheese can be reserved as a topping for the completed salad.

Salad may also be served on a bed of lettuce.

4-5 servings Print this Recipe

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