Salad with sprouted green buckwheat, tomatoes and feta cheese
4 servings
30 minutes
Salad with sprouted green buckwheat, tomatoes, and feta cheese is a harmonious blend of freshness and nutrition. Buckwheat, known for its health benefits, adds lightness and a nutty flavor to the dish. Juicy cherry tomatoes contribute sweetness and freshness, while the delicate feta provides a salty accent. Olive oil and lemon juice enhance the taste, making it more expressive. This salad is perfect for a light dinner or as an accompaniment to a main dish, ensuring a balance of flavors and richness in nutrients. The European origin of the recipe reflects a desire for healthy and aesthetically pleasing nutrition.
1
Boil a glass of water in a pot. Add buckwheat (previously rinsed in cold water). Reduce the heat to minimum, cover with a lid, and cook for 15 minutes. You can also use regular green buckwheat, but then the dish's health benefits will decrease significantly since the grains are already roasted. By the way, you can sprout it yourself.
- Water: 1 glass
- Buckwheat sprouts: 0.5 glass
2
Cut the cherries in half. Wash and dry the salad. Cut the feta into cubes. Mix the tomatoes with the salad, feta, and buckwheat.
- Cherry tomatoes: 200 g
- Corn salad: 2 bunchs
- Low fat feta cheese: 100 g
3
Season with olive oil, lemon juice, salt, and pepper.
- Olive oil: to taste
- Lemon juice: to taste
- Ground black pepper: to taste
- Salt: to taste