Buckwheat with tomatoes, pesto and feta
2 servings
30 minutes
Buckwheat with tomatoes, pesto, and feta is a harmonious blend of Russian cuisine with modern Mediterranean notes. Buckwheat, traditionally popular in Russia, gains a new flavor thanks to creamy feta and aromatic pesto. Sweet cherry tomatoes add freshness, while tarragon provides a spicy green note. The dish is tender yet rich, with a pleasant balance of textures: the softness of buckwheat contrasts with the firm tomatoes and creaminess of cheese. It can be served warm or cold as a standalone dish or side. This is an excellent option for a light yet nutritious dinner that combines the simplicity of Russian traditions with the sophistication of Mediterranean cuisine.
1
Prepare all the ingredients.
2
Boil water in a pot and add salt.
- Salt: to taste
3
Pour the grain into water. Bring to a boil and reduce the heat to medium.
- Buckwheat groats: 150 g
4
Cook buckwheat under a lid for 15-20 minutes (the water should evaporate and the grains should become soft). Turn off the heat and let the buckwheat cool under the lid for another 20 minutes.
- Water: 400 ml
5
Slice the onion into rings, drizzle with lemon juice, and let marinate for 15 minutes.
- Red onion: 1 head
- Lemon juice: to taste
6
Cut the tomatoes in halves or quarters depending on their size.
- Cherry tomatoes: 200 g
7
Cut the feta into small cubes.
- Feta cheese: 150 g
8
Tear off the leaves of the tarragon and chop them.
- Tarragon (estragon): 4 sprigs
9
Mix feta, onion (drain lemon juice), tarragon, and tomatoes into the buckwheat.
- Feta cheese: 150 g
- Red onion: 1 head
- Tarragon (estragon): 4 sprigs
- Cherry tomatoes: 200 g
10
Add pesto, salt, and pepper to taste.
- Pesto: to taste
- Salt: to taste
- Ground black pepper: to taste
11
Serve warm or cold.
