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Mediterranean Buckwheat Salad


1/2 cup buckwheat groats

1 1/4 cups water

1/2 cup red onion, diced

1 cup cherry or grape tomatoes

1 cup cucumber, chopped

1/2 cup pitted kalamata olives

1 yellow or orange bell pepper, chopped

1/4 cup olive oil

Juice of one lemon

1/2 tsp sea salt

1 tsp dried oregano

1/2 cup crumbled feta cheese (optional)

1/4 cup chopped parsley


  1. In a saucepan, bring buckwheat and water to a boil
  2. Turn heat to low, cover and simmer about 20 minutes
  3. Remove from heat and let stand covered, for 5 minutes. Fluff with a fork and allow to cool.
  4. In a salad bowl, combine buckwheat with tomato, cucumber, olives, and bell pepper.
  5. In a small bowl, whisk together olive oil, lemon juice, salt and oregano.
  6. Pour dressing onto salad and toss to combine.
  7. Garnish with parsley and enjoy!

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