Wednesday, August 10, 2011

Mediterranean Buckwheat Salad

1 cup of large grain buckwheat
1 tablespoon of cilantro
1 tablespoon of mint
1 cup of sliced grape tomatoes
1 tablespoon of olive oil
1 teaspoon of white wine vinegar
1/2 teaspoon of lemon zest
3 tablespoon of lemon juice (or juice of one large lemon
1 1/2 tablespoons of feta cheese
salt and pepper to taste

Place buckwheat into a medium sized pot and cover with water (so its about 1/2 inch over the buckwheat in the bottom of the pan - about a cup and a half). Cook until buckwheat is soft and fluffy, then set aside to cool. Once buckwheat has cooled, add in sliced tomatoes, cilantro, mint, salt and pepper, olive oil, lemon juice, lemon zest, white wine vinegar. Mix throughly and taste for seasoning. Once this is complete add in feta cheese and stir-thoroughly so it is crumbled and mixed into buckwheat salad.

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