Buckwheat salad with bacon and tomatoes
4 servings
10 minutes
Buckwheat salad with bacon and tomatoes is an original combination of traditional Russian ingredients that gives the dish a rich flavor and texture. Buckwheat, with its nutty aroma and tender fluffiness, pairs perfectly with crispy fried bacon. Juicy tomatoes add freshness, while parsley and grated cheese enrich the taste with a light spiciness. Olive oil and lemon juice give the dish a refined tanginess, making it not only tasty but also healthy. This salad can be a light dinner or a nutritious addition to the main course.
1
Fry the bacon until crispy in a dry pan. Remove from heat and transfer to a plate lined with paper towels. Pat to absorb excess fat.
- Bacon: 100 g
2
Place buckwheat, finely chopped seedless tomato, parsley, cheese, and crumbled bacon into a bowl of the right size.
- Boiled buckwheat: 250 g
- Tomatoes: 2 pieces
- Chopped parsley: 20 g
- Grated hard cheese: 2 tablespoons
- Bacon: 100 g
3
Add olive oil, lemon juice, salt, and pepper to the salad to taste. Mix well.
- Olive oil: 4 tablespoons
- Lemon juice: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
