Buckwheat With Tomato And Cottage Cheese Salad Recipe

Step 1: Cook the Buckwheat

Rinse 1 cup of buckwheat groats under cold water. Add the groats to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until tender. Drain and let cool.

Step 2: Prepare the Vegetables

While the buckwheat is cooling, dice 2 large tomatoes and chop 1 cucumber. Finely chop 2 green onions and a handful of fresh parsley.

Step 3: Mix the Salad

In a large bowl, combine the cooked and cooled buckwheat, diced tomatoes, chopped cucumber, green onions, and parsley. Add 1 cup of cottage cheese and gently mix everything together.

Step 4: Season the Salad

Drizzle the salad with 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper to taste. Toss everything gently to combine.

Step 5: Serve

Transfer the salad to a serving dish and enjoy! This salad can be served chilled or at room temperature.