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.
- 4
- 10 mins
- 15 mins
4.3/5
(3 Votes)
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
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.
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