Zucchini, feta cheese and buckwheat salad
4 servings
15 minutes
This salad is a true harmony of flavors and textures, combining the tenderness of zucchini, the spiciness of feta, and the grainy richness of buckwheat. Inspired by European cuisine, it blends the freshness of greens and herbs with the soft nutty notes of buckwheat groats. Light yet nutritious, it is perfect as a standalone dish or as an accompaniment to meat and fish. Lemon juice adds a refreshing tang, while marjoram and mint provide aromatic depth. With its simplicity in preparation and accessible ingredients, this salad can be an excellent choice for a quick yet exquisite dinner. It can be served warm or chilled, enjoying a rich bouquet of flavors with every bite.
1
Cook the buckwheat over medium heat; it cooks quickly, about 4 minutes.
- Buckwheat groats: 0.3 glass
2
Add zucchini, green onion, mint, marjoram, oil, lemon juice.
- Zucchini: 1.5 piece
- Onion: 2 heads
- Fresh mint: 17 g
- Marjoram: 1 teaspoon
- Olive oil: 3 tablespoons
- Freshly squeezed lemon juice: 1 tablespoon
3
It is necessary to season with salt immediately and taste it.
- Salt: to taste
- Ground black pepper: to taste
4
Mix everything well and add feta cheese.
- Feta cheese: to taste
5
The mixture should become homogeneous.
