Summer Squash Slaw with Feta and Toasted Buckwheat
A fresh and light summer salad combining julienned yellow squash with toasted buckwheat groats, fresh herbs, and crumbled feta cheese. The dish is dressed with olive oil and lemon juice for a bright, Mediterranean-inspired flavor.
4 servings
9 min
Ingredients
- •¼ cup buckwheat groats
- •1½ pounds yellow summer squash
- •2 whole scallions
- •¼ cup fresh mint
- •1 teaspoon fresh marjoram
- •3 tablespoons olive oil
- •1 tablespoon lemon juice
- •to taste Kosher salt
- •to taste black pepper
- •4 ounces feta
Cooking Instructions
- 1.
Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
4 min
- 2.
Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
5 min
- 3.
Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.
