Summer Whole Grain Salad




4 as a side salad


4 as a side salad

Teff’s moist, poppy seed-like texture and naturally sweet flavor stands in for croutons in this delicious summer salad. The quick and easy lemony parsley dressing, tomatoes and cucumber cools you on a hot day. Serve on a bed of arugula to make this simple vegan salad sing.

Print Recipe


  1. Simmer teff, water and salt in a small saucepan for 15 minutes or until water is absorbed.
  2. Pour cooked teff in a casserole dish to cool and set. After about an hour, you can cut the teff into cubes.
  3. In a large salad bowl, add tomatoes, cucumbers, onions, mint, ½ cup parsley and the cubed teff.
  4. For the dressing, add the parsley, lemon juice, water, garlic, honey, rosemary, salt and pepper in a blender and blend together. Slowly add the olive oil and continue blending. Taste and adjust the seasonings, if desired.
  5. Pour dressing over salad and serve!
This salad with teff croutons is perfect for summer.


Teff Croutons

  • ½ cup Maskal Teff® ivory grain
  • 1½ cups water
  • Pinch of sea salt


  • 2 cups coarsely chopped organic red, or yellow, tomatoes
  • 1½ cups organic quartered cucumbers
  • ½ cup red onions, coarsely chopped or sliced in rings
  • 1 cup mint leaves, coarsely chopped
  • ½ cup parsley, coarsely chopped


  • ¼ cup parsley leaves
  • ¼ cup fresh squeezed organic lemon juice
  • ¼ cup water
  • 4 cloves organic garlic, coarsely chopped
  • 1 teaspoon honey
  • ¼ teaspoon fresh coarsely chopped rosemary
  • ¼ teaspoon sea salt
  • Fresh ground black pepper to taste
  • ¼ cup organic virgin olive oil

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