Greek Salad with Toasted Buckwheat

Prep 25 min
Total 40 min
Serves 6

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7 tbsp
olive oil, divided
3 tbsp
red-wine vinegar
2 tsp
3/4 tsp
salt, divided
1/3 cup
pitted and finely chopped kalamata olives
1/2 cup
finely chopped red onion
1 398-mL can
great northern or navy beans, drained and rinsed
bell peppers, (any colour) seeded and cut into 1/4-in. pieces
English cucumber, seeded and sliced into 1/4-in. pieces
pint cherry tomatoes, halved
2/3 cup
chopped dill
1/2 cup
crumbled feta


1. Heat a medium saucepan over medium-high. Add 1 tbsp oil, then buckwheat. Cook, stirring often, until toasted and fragrant, about 2 min. Cover with 1 in. water. Bring to a boil, then cover and reduce heat to low. Cook until buckwheat is just tender, 12 to 13 min. Drain and rinse under cold water.

2. Whisk remaining 6 tbsp oil with vinegar, honey and 1/2 tsp salt in a large bowl. Season with pepper, then stir in olives and onion, and let stand.

3. Stir buckwheat, beans, peppers, cucumber, tomatoes, dill and feta into vinaigrette, tossing to coat. Transfer to a serving platter.

Kitchen Tip:
Buckwheat groats are the hulled seeds of the buckwheat plant. A staple in Russian cooking, they’re a gluten-free whole grain. When roasted, they’re known as kasha and have an earthier flavour. We found them in a bulk-food store.


Calories 342, Protein 10 g, Carbohydrates 37 g, Fat 19 g, Fibre 7 g, Sodium 754 mg. Excellent source of Vitamin C
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