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.
1
Boil the buckwheat according to the package instructions. Cut the cheese, salad, and tomatoes.
- Green (raw) buckwheat groats: 80 g
- Brynza cheese: 80 g
- Green salad leaves: 1 bunch
- Tomatoes: 200 g
2
Mix buckwheat with tomatoes, cheese, and salad.
- Green (raw) buckwheat groats: 80 g
- Tomatoes: 200 g
- Brynza cheese: 80 g
- Green salad leaves: 1 bunch
3
Dress with oil and lemon juice.
- Extra virgin olive oil: 20 ml
- Lemon juice: to taste
