Today I'm bringing you a delicious and wholesome dish! On the menu is a buckwheat salad — as unusual as that might sound!)) For the buckwheat I used roasted bell pepper and tomatoes, and added cubes of creamy, salty feta for a bright pop of flavor. For the dressing I used refined olive oil (feel free to use unrefined if you prefer), mixed with lemon juice and spices. The salad turned out incredibly tasty and fresh — it's perfect as a light summer lunch or dinner. And by the way, it's also great for packing in a lunch box, especially if you don't have anywhere to reheat your food. This is one of those cases where buckwheat is just as good cold, and it's genuinely delicious!
Ingredients:
- 100 g buckwheat dry (~250 g cooked)
- 150 g feta
- 150 g tomatoes
- 1 bell pepper
- parsley
- Dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- marjoram, dried garlic
- salt, pepper
How to cook buckwheat salad with vegetables and feta
Place the bell pepper — I used yellow — whole in the oven and roast at about 400°F until the skin is dark and charred. Transfer to a sealable container and let cool. Then peel off the skin and cut into small pieces.
Top with pieces of tomato (I used quartered cherry tomatoes), the roasted bell pepper, and small cubes of feta.
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