Greek Salad with added deliciousness! I love fresh summer salads, and its no surprise that Greek salad is one of my favorites. I added a healthy grain to my Greek salad for that nutty delicious flavor, as well as for some plant protein! What can be better?
Total: 15 min
Prep: 15 min
Yields: 4-6 servings
½ cup buckwheat, cooked
1/2 yellow bell pepper chopped
1/2 red bell pepper, chopped
1 cup broccoli, cut into small flowerets
1 ½ cups cherry tomato cut in halves
3 ounces feta cheese, cubed
¾ cup Kalamata olives, pitted
½ large hot house cucumber, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh dill, chopped
¼ cup extra virgin olive oil
Juice of 1 lemon
1 teaspoon Himalayan Pink salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
Place ½ cup uncooked buckwheat in a saucepan, cover with 1 cup of cold water. Bring to a boil, cover the pan, turn the heat down and simmer for 15 minutes. Let cool completely.
In a large mixing bowl place the cooked buckwheat, red bell pepper, yellow bell pepper, broccoli, cherry tomatoes, feta cheese, olives, cucumber, mint, and dill. In a separate bowl make the dressing. Whisk together olive oil, lemon juice, salt pepper, and oregano. Pour the dressing over the salad and toss to coat. Enjoy!