You might feel healthy just looking at this lovely zucchini dish. This colorful salad is refreshing and quickly put together. Make it even prettier by using a mix of green and yellow zucchini or summer squash. The toasted buckwheat adds a nice crunch—take a bite, and you will want more!
Yields 3½ cups
Serves 4 to 6
Time: 20 minutes
¼ cup buckwheat groats
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
¼ cup finely chopped red onions
¼ cup chopped fresh mint and/or parsley
1 teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 medium green and/or yellow zucchini (about 3½ cups shredded)
⅓ cup crumbled feta cheese
In a dry cast-iron skillet on low heat, toast the buckwheat groats for 4 to 5 minutes, stirring frequently and taking care not to scorch them. Set aside to cool.
In a salad bowl, whisk together the lemon juice, olive oil, onions, mint, oregano, salt, and pepper. Shred the zucchini on the large holes of a box grater and add it to the bowl. Toss well.
Just before serving, stir in the cooled, toasted buckwheat groats and top with the crumbled feta.
• You can substitute scallions or chives for the red onions.
• Use shaved Parmesan or farmers’ cheese instead of feta. Use chopped toasted almonds in place of the toasted buckwheat.
Serve this light salad with Pasta with Spinach and Apricots or Persian Kuku.