Greek Salad with Toasted Buckwheat
Updated Jul 24, 2019
Chatelaine
Ingredients
Instructions
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.
