Buckwheat Salad With Ham Recipe

Step 1: Cook the Buckwheat

Rinse 1 cup of buckwheat under cold water. Bring 2 cups of water to a boil in a saucepan. Add the buckwheat, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the buckwheat is tender. Drain any excess water and let it cool.

Step 2: Prepare the Ingredients

While the buckwheat is cooling, dice 1 cup of cooked ham, chop 1 cucumber, 2 tomatoes, and 1 red bell pepper. Slice 2 green onions and a handful of fresh parsley.

Step 3: Make the Dressing

In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, salt, and pepper to taste.

Step 4: Combine Ingredients

In a large bowl, combine the cooked buckwheat, diced ham, chopped vegetables, and parsley. Pour the dressing over the salad and toss gently to combine.

Step 5: Serve

Serve the salad immediately or refrigerate it for an hour before serving to allow the flavors to meld. Enjoy!