Fruit and herb buckwheat salad

Fruit and Herb Buckwheat Salad

This Fruit and Herb Buckwheat Salad is a delightful blend of earthy buckwheat, sweet fruits, and fresh herbs. It’s a refreshing dish perfect for a light lunch or a side at dinner. The combination of textures and flavors makes it a standout, offering a nutritious and satisfying meal.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients

• 1 cup buckwheat groats
• 2 cups water
• 1/2 teaspoon salt
• 1 cup strawberries, hulled and quartered
• 1/2 cup blueberries
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the buckwheat groats under cold water in a fine mesh sieve.
2. Boil the water in a medium saucepan. Add the buckwheat and salt, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the buckwheat is tender and the water is absorbed.
3. Fluff the cooked buckwheat with a fork and let it cool to room temperature.
4. Combine the strawberries, blueberries, mint, basil, and feta cheese in a large bowl.
5. Add the cooled buckwheat to the fruit and herb mixture.
6. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
7. Pour the dressing over the salad and gently toss to combine.
8. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.

Additional Notes

For a vegan version, omit the feta cheese or substitute with a plant-based alternative. You can also add nuts like walnuts or almonds for extra crunch.

Nutritional Information

Estimated per serving: 250 calories, 10g fat, 35g carbohydrates, 6g protein, 5g fiber.

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