Strawberry Cucumber Buckwheat Salad

There’s something magical about a salad that captures both the brightness of spring and summer and the heartiness of whole grains – and this salad does just that. With sweet, juicy strawberries, crisp cucumbers and nutty buckwheat groats, it’s a refreshing twist on a grain salad that’s as satisfying as it is vibrant. Whether you’re looking for a light lunch, a colorful side dish or a unique addition to your picnic table, this salad brings flavor and texture. YUM!

1. Rinse buckwheat in a fine mesh strainer. Bring broth or water to a boil in a small saucepan; season with salt and add buckwheat groats. Turn heat to low, cover and cook for an additional 15 minutes, or until the buckwheat is tender, but not mushy. Drain the buckwheat in the same fine mesh strainer and rinse under cold water. Once the buckwheat is cooled down and well drained, transfer to a large mixing bowl.

2. Add cucumbers, strawberries, feta, almonds, green onion and mint to the bowl.

3. In a small bowl, combine dressing ingredients. Pour over the salad and toss gently to combine.

4. Transfer salad to a serving bowl and garnish with additional feta, green onion and mint, if desired. Enjoy right away or keep cold until ready to serve.

Strawberry Cucumber Buckwheat Salad

Serves 6

All you need:

2 cups broth (or water)

1 cup buckwheat groats

1/2 teaspoon kosher salt

8 baby cucumbers (Qukes), thinly sliced

8 strawberries, hulled and diced

1/3 cup crumbled feta

1/4 cup toasted sliced almonds

2 green onions, thinly sliced

5 fresh mint leaves, thinly sliced

Dressing –

1 small shallot, finely diced

2 tablespoons champagne vinegar

1/4 cup olive oil

1/4 teaspoon kosher salt

Freshly ground black pepper, to taste

All you do:

1. Rinse buckwheat in a fine mesh strainer. Bring broth or water to a boil in a small saucepan; season with salt and add buckwheat groats. Turn heat to low, cover and cook for an additional 15 minutes, or until the buckwheat is tender, but not mushy. Drain the buckwheat in the same fine mesh strainer and rinse under cold water. Once the buckwheat is cooled down and well drained, transfer to a large mixing bowl.
2. Add cucumbers, strawberries, feta, almonds, green onion and mint to the bowl.
3. In a small bowl, combine dressing ingredients. Pour over the salad and toss gently to combine.
4. Transfer salad to a serving bowl and garnish with additional feta, green onion and mint, if desired. Enjoy right away or keep cold until ready to serve.