Green buckwheat salad with tomatoes and cheese

2 servings

40 minutes

This Greek salad made with green buckwheat, tomatoes, and cheese is a light and nutritious dish that combines traditional Mediterranean flavors. Green buckwheat, tender with a slight nutty hint, pairs wonderfully with ripe tomatoes and salty feta cheese. Olive oil and lemon juice add freshness and a hint of acidity, making the taste harmonious. This salad can be served as a standalone dish or as a side to fish and meat. It is perfect for a light dinner or lunch, filling the body with beneficial microelements and a refreshing aroma. Simple to prepare yet exquisite in flavor – it will be a wonderful addition to any table.

Energy value per serving

• Calories: 354
• Proteins: 14.3g
• Fats: 19.9g
• Carbohydrates: 30.7g

Ingredients

• Green buckwheat: 80 g
• Tomatoes: 200 g
• Feta cheese: 80 g
• Green salad: 1 bunch
• Extra virgin olive oil: 20 ml
• Lemon juice: to taste

Cooking steps

1. Boil the buckwheat according to the package instructions. Cut the cheese, salad, and tomatoes.

   Required ingredients:

   • Green buckwheat: 80 g
   • Feta cheese: 80 g
   • Green salad: 1 bunch
   • Tomatoes: 200 g

2. Mix buckwheat with tomatoes, cheese, and salad.

   Required ingredients:

   • Green buckwheat: 80 g
   • Tomatoes: 200 g
   • Feta cheese: 80 g
   • Green salad: 1 bunch

3. Dress with oil and lemon juice.

   Required ingredients:

   • Extra virgin olive oil: 20 ml
   • Lemon juice:  to taste