Buckwheat salad with vegetables is a perfect idea for summer. A light, fresh, and tasty dish that can be prepared in advance and kept in the fridge for a couple of days. The buckwheat salad with vegetables is ideal for lunch and dinner during the summer period. Perfect to enjoy at the beach under the umbrella or to bring to the office for a lunch break. A perfect dish to eat on any occasion.
The buckwheat salad is also a great alternative to classic rice salads. We can personalize it according to our tastes and add the ingredients we like the most.
But now let’s go to the kitchen and I’ll show you how to prepare Buckwheat Salad with vegetables
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 1 cup buckwheat
- 1 cup sweet corn, canned, drained
- 1 stalk celery
- 1 zucchini
- 7 oz cherry tomatoes (red and yellow)
- 1 lemon (juice)
- extra virgin olive oil
- salt
- basil
Tools
- 1 Bowl
- 1 Pot
- 1 Strainer
Steps
Let’s start preparing
Let’s start preparing the buckwheat salad: bring plenty of salted water to a boil and cook the buckwheat. Follow the cooking times on the package, but generally, 16-17 minutes are sufficient. Drain it and let it cool.
Meanwhile, prepare the other ingredients: wash the cherry tomatoes and cut them, wash and dry the zucchinis, cut them in half lengthwise and then again each half into two parts.
Cut again into strips to create small cubes.
Pour the zucchini into the salad bowl, add the corn, a diced celery stalk, the chopped tomatoes, basil, and the buckwheat.
Season with extra virgin olive oil, the juice of a lemon, and salt.
Cover the bowl with a plate and let it rest in the refrigerator until ready to serve.
Mix and bring the buckwheat salad to the table.
And bon appétit!!
Marge’s Tips
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