Greek Style Buckwheat Salad
This Greek inspired buckwheat salad is made using a combination of roasted and fresh vegetables for a flavourful meal. Gluten free, nutritious and simple to make it comes together in just over 30 minutes.
Servings 4 servings
Calories 396kcal
Equipment
- Large baking sheet
- Medium saucepan with lid
Ingredients
- 1 cup buckwheat groats or 1⅔c cooked buckwheat
- 2 sweet red pointed peppers whole, or red bell peppers
- 7.05 ounces cherry tomatoes or your favourite tomato variety
- 7.05 ounces feta
- ⅓ English cucumber peeled, cubed or cut into sticks
- 15 green olives or kalamata, pitted
- ½ red onion thinly sliced
- 4 sundried tomatoes in oil, drained, chopped
- 3 tablespoons oil from the jar of sundried tomatoes
- 1½-2 tablespoons lemon juice or to taste
- ½ teaspoon dried oregano
- Fine sea salt and pepper to taste
Instructions
- Cook buckwheat: Use 1 portion of the buckwheat groats to 1.5 portions of salted water. Cover, bring to the boil, then simmer for about 12 minutes, until all the water has been absorbed and the groats are tender, stirring occasionally. If after 12 minutes your buckwheat doesn't seem to be fully cooked add a bit of water and cook for a few more minutes but make sure you don't overcook it. Cooked buckwheat should be soft but not mushy and sticky.
- Preheat oven: While the buckwheat is boiling away prepare the vegetables. Preheat the oven to its highest temperature and line a large baking sheet with parchment paper.
- Roast vegetables: Place the tomatoes and whole peppers (if using red bell peppers cut them in half and roast skin side up) on top, brush with a little olive oil and roast in the centre of the oven for 15 minutes.
- Add feta: Remove from the oven, add chunks of feta and return to the oven for 15 minutes.
- Cool: Remove from the oven, carefully remove the skin from the pepper (if possible) and either set aside to cool or use make the salad while the vegetables are still warm.
- Assemble salad: Spread the buckwheat on top of a large plate or in a shallow bowl and place the vegetables, both roasted (along with the juices if any) and raw over the top. Add the feta, sundried tomatoes, season to taste, sprinkle the oregano and drizzle over the oil and lemon juice. Give a gentle stir and enjoy!
Notes
- Buckwheat: You can usually find raw buckwheat in large supermarkets, health food stores or Polish stores. You can also use ready-cooked buckwheat.
- Make ahead: You can cook the buckwheat ahead and once cooled refrigerate for up to 3 days.
- Serving: Serve this buckwheat salad either warm or cold. You can add the vegetables straight from the oven.
- Storing: Leftovers can be refrigerated for up to 2 days.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 42g | Protein: 15g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 44mg | Sodium: 815mg | Potassium: 602mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2426IU | Vitamin C: 92mg | Calcium: 285mg | Iron: 2mg