Buckwheat Salad with Kalamata Olives
Buckwheat Salad with Kalamata Olives (Photographs © The Experiment, 2016)
Makes 5 to 6 servings
active: 30 min
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.