Mediterraner Buchweizensalat / Rezept Sommersalat / Stylingkitchen

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Wash the buckwheat and place it in a pot.

Pour the vegetable stock over the buckwheat.

Simmer the buckwheat over medium heat for 10-15 minutes until firm to the bite.

Wash the spring onion and cut it into fine rings.

Wash the tomatoes and cut them into small cubes.

Crumble the feta in a bowl with a fork.

Drain the cooked buckwheat in a sieve and let it cool in a bowl.

Add the spring onions, tomatoes, and feta to the cooled buckwheat and mix everything together.

Season the salad with salt and pepper.

Wash and finely chop the parsley and fold it into the salad.

Dress the salad with a little balsamic vinegar and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens