Buckwheat Salad With Vegetables And Feta Cheese Recipe

Cooking Buckwheat

Begin by rinsing the buckwheat under cold water until the water runs clear. In a medium saucepan, bring water to boil and add the buckwheat. Reduce the heat to low, cover, and simmer until the buckwheat is tender and has absorbed most of the water, about 10 to 15 minutes. Remove from heat and let it sit covered for 5 minutes. Then fluff with a fork and set aside to cool.

Preparing Vegetables

While the buckwheat is cooling, prepare the vegetables. Dice the tomato, corn (if using fresh corn, ensure it's pre-cooked), pickles or cucumber into small, bite-sized pieces.

Making the Dressing

Prepare a simple dressing by mixing salad oil with whole grain mustard or mustard seeds, according to your taste. Adjust the seasoning with a pinch of salt and pepper if desired.

Combining Ingredients

In a large bowl, combine the cooled buckwheat with the diced vegetables. Crumble the feta cheese over the top and pour the dressing over the salad. Gently toss everything together until well combined. Adjust seasoning to taste.

Serving

Serve the salad at room temperature, or if desired, chill in the refrigerator for about 30 minutes before serving. Enjoy your Buckwheat Salad with Vegetables and Feta Cheese as a refreshing, wholesome meal.