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Buckwheat Salad Recipe

Eastern European · Salad, Main course · 30 min total

A hearty and nutritious salad featuring nutty buckwheat groats, fresh vegetables, and a tangy lemon-herb dressing. Perfect for a light lunch or a side dish.

Ingredients

• 1 cup raw buckwheat groats
• 2 cups water
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped red onion
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Rinse buckwheat groats under cold water. In a saucepan, combine groats, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until tender and water is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine cooled buckwheat, cherry tomatoes, cucumber, parsley, dill, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour over salad and toss gently to combine.
4. Adjust seasoning to taste. Serve at room temperature or chilled.

Tips

• Can be stored in the refrigerator for up to 3 days.
• Add crumbled feta cheese or toasted nuts for extra flavor.
• Serve as a main dish with grilled chicken or tofu.

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