Greek Inspired Buckwheat Salad Recipe
Greek Inspired Buckwheat Salad
We’re back with our Easter salads! Easter is just over a week away—get prepared and enjoy this tasty dish.
Today on the blog, we’re sharing a Greek-inspired buckwheat salad! What’s to like? Buckwheat is not only healthy but also delicious. You can enjoy it sweet or savory, and today, we’re going for a savory version. This salad is a twist on the classic Greek salad, featuring buckwheat and our zesty lemon vinaigrette. It’s the perfect salad to pair with your Easter dishes. I hope you enjoy it!
Greek Inspired Buckwheat Salad Recipe
Enjoy another delicious Easter salad recipe! A fresh and nutritious Greek Inspired Buckwheat Salad recipe featuring vegetables, herbs, and a light dressing – perfect for a healthy, gluten-free meal!
Equipment
- 1 Medium pot **I like to use my medium Cuisinart chef's classic pot
Ingredients
- 1 cup buckwheat (groats)
- 2 cups water
- 1 cup grape tomatoes, halved
- 1/2 cup red onion, diced
- 2 spring onions, diced
- 1 large cucumber, diced
- 1 cup bell pepper, diced
- 1/4 cup Kalamata olives, halved
- 1/3 cup feta cheese, crumbled
- 1/3 cup olive oil extra virgin
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 pinch dried oregano
- 1 pinch Salt & pepper to taste
Instructions
- Rinse the buckwheat under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the buckwheat and a pinch of salt, then reduce to a simmer. Cover and cook for about 12-14 minutes until tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool slightly. Note- I like to cook mine a bit al dente, so I do about 10 minutes.
- While the buckwheat is cooking, prepare the grape tomatoes, red onion, spring onions, cucumbers, bell pepper, and Kalamata olives. Set aside until ready to use.
- In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, honey (if using), garlic, rice vinegar, salt, pepper, and dried oregano until well combined.
- Add the cooked and cooled buckwheat to a large salad bowl. Then add the prepared vegetables over the top along with the olives. Pour the vinaigrette over the salad and toss everything together gently.
- Serve with feta cheese and a bit more fresh lemon juice. Season to taste. Enjoy this healthy and DELICIOUS salad.
Notes
This salad is really good when made the day of Easter, but if you want to prepare it ahead of time, you can chop the vegetables and leave them overnight in the refrigerator. I do not suggest making the buckwheat too early, as it will get soggy.For a lent friendly version, be sure to remove the feta cheese. You can find dairy free cheeses at your local store that might pair well with this salad. Buckwheat is very beneficial to your health! Did you know it may help control your blood sugar levels? It can also benefit your heart!Â
Try our other Easter salads!
Lahanosalata (Cabbage & Carrot Salad)
