Buckwheat and fresh veggie salad is not only delicious but also packed with nutrients! This dish is filled with vibrant vegetables and protein-rich buckwheat, making it a great option for lunch or dinner. Tender buckwheat combines with tomatoes, cucumbers, and bell peppers to add a burst of vitamins and nutrients. You can enjoy this salad any time of the year.
Buckwheat and Fresh Veggie Salad
Ingredients
- 1 cup Buckwheat Rinse and soak before cooking.
- 2 Tomatoes Ripe and juicy.
- 1 Cucumber Can use fresh or pickled.
- 1 Bell pepper Any color for a vibrant look.
- 1 bunch Green onions Finely chopped for aroma.
- 3 tbsp Olive oil For dressing the salad.
- to taste Salt Add to taste.
- to taste Black pepper Add to taste.
Method
- Rinse the buckwheat, soak it for 30 minutes, then cook in salted water until done.
- While the buckwheat cooks, dice the tomatoes, cucumbers, and bell peppers.
- Finely chop the green onions and add to the vegetables.
- Cool the cooked buckwheat and combine it with the vegetables in a large bowl.
- Drizzle with olive oil, season with salt and pepper to taste, and mix thoroughly.
Notes
Private Notes
Tried this recipe?
Let us know how it was!To make the buckwheat and vegetable salad truly delicious, it’s essential to prepare the base — the buckwheat — correctly. The texture and fluffiness of the buckwheat significantly affect the overall impression of the dish. If you want to learn all the nuances — from water ratios to the perfect cooking time, we recommend checking out the detailed guide on how to properly cook buckwheat for dishes and salads in the article How to Cook Buckwheat Correctly.
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