Summer Squash Slaw with Feta & Toasted Buckwheat

By LRay

Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead.

Ingredients

• 1/4 cup buckwheat groats
• 1 1/2 pounds yellow summer squash, julienned on a mandoline or with a knife
• 2 scallions, thinly sliced
• 1/4 cup fresh mint, coarsely chopped
• 1 teaspoon fresh marjoram or oregano, coarsely chopped
• 3 tablespoons olive oil
• Kosher salt, freshly ground pepper
• 1 tablespoon fresh lemon juice
• 4 ounces feta, thinly sliced

Details

Servings 4
Preparation time 10mins
Cooking time 15mins
Adapted from bonappetit.com

Preparation

Step 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.

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.

DO AHEAD: Buckwheat can be 
toasted 2 days ahead. Store airtight 
at room temperature.