Buckwheat Salad with Kalamata Olives | The Jewish Week | Food & Wine

Buckwheat Salad with Kalamata Olives

Buckwheat Salad with Kalamata Olives

Buckwheat Salad with Kalamata Olives (Photographs © The Experiment, 2016)

Makes 5 to 6 servings

active: 
30 min

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One of the unique flavor combinations of Mediterranean cuisine is the brine of olives and feta cheese. Greek foods often contain these two ingredients in abundance—we’ve all had a Greek pasta salad loaded with them. This recipe keeps the same flavor profile but is a healthier version, substituting the carb-heavy pasta with gluten-free buckwheat. The saltiness of the kalamata olives with the fresh touch of the lemon juice really makes this dish. The variety of crisp, raw vegetables adds a nice crunch with each bite, too. This simple dish will be in constant rotation for those who love all things Mediterranean.

ACE 17 Purecontrol TF

Ingredients

3 cups (720 ml) water

1 1/2 cups (275 g) uncooked buckwheat groats

1 cup (150 g) sliced cherry tomatoes

½ cup (50 g) chopped green onions

½ cup (75 g) diced yellow bell peppers

½ cup (90 g) pitted and chopped kalamata olives

½ medium cucumber, chopped, optional (see Notes)

1 tablespoon lemon juice

2 teaspoons minced roasted garlic (about 5 garlic cloves; see Notes)

1 teaspoon olive oil

1 teaspoon salt (or to taste)

Steps

1. In a large pot, bring the water to a boil. Add the buckwheat and cook for 15 minutes or until soft.

2. Drain the water from the buckwheat, then run cool water over it to cool it off.

3. Place the cooled buckwheat in a large bowl and stir in the other ingredients. Serve chilled or at room temperature.

Notes:

  • The cucumbers are optional depending on how you serve this. If you plan to serve it chilled, the cucumbers are a great addition. If you’re serving it at room temperature, I find the cucumbers can get a bit slimy and ruin the dish.
  • Fresh flat-leaf parsley would be a great addition. I suggest using 1/4 cup (15 g) coarsely chopped parsley.
  • The roasted garlic adds a great touch to the whole dish. While you can buy roasted garlic at most grocery stores these days, making your own is easy. Simply cut the top off a bulb of garlic, brush with some oil, wrap it in foil, and place it in the oven for 20 minutes at 350°F (180°C). Once you remove it from the oven, let it cool a bit before removing the garlic from the skins. To mince the garlic, I use a Microplane grater.

Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Photographs © The Experiment, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.  theexperimentpublishing.com