Summer Squash Slaw with Feta and Toasted Buckwheat

Name: Summer Squash Slaw with Feta and Toasted Buckwheat
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
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

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

Published October 4, 2025

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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.