Green Salad with Tomatoes, Green Onions, and Toasted Buckwheat

Salads | World cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Green Salad with Tomatoes, Green Onions, and Toasted Buckwheat

Ingredients

Extra virgin olive oil - 1 tablespoon
Salt - to taste
Green lettuce - 2 bunches
Cherry Tomatoes - 21.2 oz
Green onions - 2 bunches
Onion - 1 head
Minced garlic - ½ teaspoon
Dijon Mustard - 2 teaspoons
White Wine Vinegar - 3 tablespoons
Water - 1 tablespoon
Ground Black Pepper - to taste
Buckwheat Groats - ¼ cup

Step by Step guide

Step 1

Prepare a simple dressing for the salad: mix the onion, garlic, mustard, wine vinegar, and water until smooth; season with salt and pepper. The dressing can be stored in the refrigerator for up to two weeks.

Step 2

Prepare the salad: in a medium-sized skillet, pour in the olive oil and heat it over medium heat until bubbles appear. Add the buckwheat to the skillet and lightly toast it, stirring constantly, until fragrant. Transfer to a paper towel to drain excess oil, and season with salt. Allow the buckwheat to cool.

Step 3

In a large bowl, combine the lettuce leaves, tomatoes, and onion. Sprinkle a few pinches of toasted buckwheat on top and season with salt. Pour a small amount of dressing and mix with clean hands to coat the lettuce leaves. Serve immediately. Use the remaining buckwheat as a side dish for other meals.