The buckwheat salad with feta, zucchini, and cherry tomatoes is a fresh and light one-dish meal, ideal for summer.
It’s easy and quick to prepare, can be refrigerated, and is perfect to take to the beach or on a picnic in the mountains.
It’s also a gluten-free dish thanks to the use of buckwheat, rich in flavor and nutritionally complete.
One-dish meal salads are the ideal solution for summer, so if you’re looking for other ideas, you can also check out:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 456.17 (Kcal)
- Carbohydrates 55.46 (g) of which sugars 11.14 (g)
- Proteins 17.08 (g)
- Fat 20.60 (g) of which saturated 8.07 (g)of which unsaturated 3.71 (g)
- Fibers 7.21 (g)
- Sodium 1,198.48 (mg)
Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Buckwheat Salad with Feta
- 1 cup buckwheat
- 2 cups cherry tomatoes
- 2 zucchini
- 1 cup canned sweet corn, drained
- 7 oz feta
- 4 leaves mint
- 1 lemon (untreated)
- 3 tbsps extra virgin olive oil
- to taste salt
Preparation of the Buckwheat Salad with Feta
Preparing the buckwheat salad with feta, zucchini, and cherry tomatoes is very simple.
First, cook the buckwheat according to the cooking instructions on the package. Drain and rinse it under cold water to stop the cooking process.
While the buckwheat is cooking, handle the vegetables. Wash the zucchini (they should be small enough not to have seeds inside), cut them in half lengthwise, and then slice them not too thinly.
Also wash the cherry tomatoes and cut them in half or into wedges. Cut the feta into cubes and combine all the ingredients in a bowl. Add the buckwheat and season with EVO oil, lemon juice, and grated zest, chopped mint leaves, and salt. Mix well and store in the fridge until ready to serve.
