Salad With Buckwheat And Ham Recipe

Step 1: Prepare the Buckwheat

Rinse 1 cup of buckwheat thoroughly under cold water. In a medium pot, bring 2 cups of water to a boil. Add the buckwheat, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the buckwheat is tender and the water is absorbed. Once cooked, fluff with a fork and let it cool.

Step 2: Prepare the Ham

While the buckwheat is cooking, cut 200 grams of cooked ham into small cubes. You can use any type of ham you prefer, such as smoked, honey-glazed, or regular deli ham.

Step 3: Prepare the Vegetables

Chop 1 cucumber, 2 tomatoes, and 1 red bell pepper into bite-sized pieces. You can also add other vegetables of your choice, such as carrots or radishes, for added crunch and flavor.

Step 4: 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 until well combined.

Step 5: Assemble the Salad

In a large salad bowl, combine the cooled buckwheat, ham cubes, and chopped vegetables. Drizzle the dressing over the salad and toss to coat evenly.

Step 6: Serve

Serve the salad immediately or chill in the refrigerator for 30 minutes to let the flavors meld together. Garnish with fresh herbs like parsley or dill if desired.