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buckwheat salad

updated

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Ingredients for 4 servings:

  • 180 g buckwheat
  • 4 spring onions
  • 100 g onion(s), red
  • 4 tbsp olive oil
  • 4 tbsp white wine vinegar
  • 1 tbsp tomato paste
  • 1 tsp mustard
  • salt and pepper
  • Herbs of Provence or other spices
  • 150 g tomatoes, small

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

simple and vegetarian

Rinse the buckwheat (whole grains) with hot water and then cook in salted water for 8 to 10 minutes. Once cooked, drain and place in a bowl. In the meantime, finely chop the spring onions and red onion. Make a dressing from olive oil, vinegar, tomato paste, mustard, and spices. Mix the dressing with the still-warm buckwheat, spring onions, and onions and let it sit for at least 30 minutes. (I often prepare this the day before.) Before serving, quarter the tomatoes and toss them into the salad. Enjoy! Calories per 100g

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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