Ultimate Buckwheat Salad Delight

This vibrant salad is packed with wholesome ingredients that make for a satisfying and nutritious meal. Perfect for a quick lunch or a light dinner, it’s easy to prepare and bursting with fresh flavors.

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TIME35 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

2 cups water 1 cup buckwheat 1 lime, juiced 1 red onion, chopped 1 tomato, chopped ½ cup chopped pitted Kalamata olives 1 bunch fresh mint, chopped ½ bunch fresh dill, chopped 2 tablespoons olive oil 1 tablespoon rice wine vinegar 1 teaspoon ground cumin salt and ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by bringing the water and buckwheat to a boil in a saucepan. Once it’s boiling, lower the heat and let it simmer until all the water is absorbed, which should take about 10 minutes. While the buckwheat is cooking, squeeze the lime juice into a bowl and add the chopped onion, tomato, Kalamata olives, mint, and dill. Give everything a good stir, then drizzle in the olive oil and rice wine vinegar. Season with cumin, salt, and pepper to taste, mixing it all together. When the buckwheat is done and slightly cooled, toss it into the bowl with the veggies and herbs. Stir everything until it’s well combined, then sprinkle the top with crumbled feta cheese before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the buckwheat thoroughly before cooking to remove any bitterness.
- Toast the buckwheat lightly in a dry pan for extra flavor before boiling.
- Let the salad cool completely before adding dressing to keep it fresh and crisp.

Why you’ll love it

This salad is packed with nutrients and has a wonderful nutty flavor from the buckwheat. It’s both hearty and light, making it perfect for any meal. Plus, it’s easy to customize with your favorite veggies and herbs.

Serving ideas

Serve this salad chilled or at room temperature. It pairs beautifully with grilled chicken or fish, or enjoy it on its own as a satisfying vegetarian meal. Adding a sprinkle of toasted nuts or seeds can add a nice crunch.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Give it a good stir before serving again.