Buckwheat Salad with Goat Feta and Smashed Cucumbers Recipe

Name: Buckwheat Salad with Goat Feta and Smashed Cucumbers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white vinegar; 1/2 teaspoon sugar; 1/2 teaspoon black peppercorns; 2 cloves garlic, peeled and smashed; several sprigs fresh dill; 1 English cucumber, sliced into even 1-inch rounds; 1 cup buckwheat groats; 2 cups pea shoots or other farmers market greens, roughly chopped; 4 ounces goat feta (or you can use regular sheep feta), crumbled; 2 tablespoons best-quality extra-virgin olive oil; juice and zest of one lemon; 1/2 cup fresh mint, finely chopped; 1/2 small red onion, finely chopped; Kosher salt and freshly ground black pepper

Servings: persons

1 cup white vinegar
1/2 teaspoon sugar
1/2 teaspoon black peppercorns
2 cloves garlic, peeled and smashed
several sprigs fresh dill
1 English cucumber, sliced into even 1-inch rounds
1 cup buckwheat groats
2 cups pea shoots or other farmers market greens, roughly chopped
4 ounces goat feta (or you can use regular sheep feta), crumbled
2 tablespoons best-quality extra-virgin olive oil
juice and zest of one lemon
1/2 cup fresh mint, finely chopped
1/2 small red onion, finely chopped
Kosher salt and freshly ground black pepper

1
Cook buckwheat according to package directions, then fluff with a fork.
2
Spread the buckwheat out on a baking sheet, breaking up any clumps with your fingers, and allow to cool completely.
3
This will help it keep its shape when you toss it with the other ingredients.
4
Meanwhile, bring vinegar, sugar, garlic and peppercorns to a rolling boil in a small pot, then remove from heat and allow to cool to room temperature.
5
Smash each cucumber round with the bottom of a heavy skillet, then pack them along with the dill into a sterile glass jar with a tight-fitting lid.
6
Pour the brine over the cucumbers, cover tightly and let the jar sit (preferably in the sun) until you're ready to serve the salad.
7
They'll need at least half an hour.
8
In a large mixing bowl, combine the cooled buckwheat, pea shoots, feta, olive oil, lemon juice and zest, mint and red onion.
9
Season to taste with salt and pepper, cover and let sit for 30 minutes, then serve with the pickled cucumbers.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup white vinegar, 1/2 teaspoon sugar, 1/2 teaspoon black peppercorns, 2 cloves garlic, peeled and smashed, and more.

Yes, Buckwheat Salad with Goat Feta and Smashed Cucumbers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Buckwheat Salad with Goat Feta and Smashed Cucumbers

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