Wesson Recipes

Mediterranean Buckwheat Salad

Product Locator

Prep Time

15 minutes

Serving Size

6 Bowls

Gluten Free

Indulge in a seasonal flavors with our tantalizing Mediterranean Buckwheat Salad, a delightful blend of wholesome ingredients harmonized by the light and neutral essence of Wesson Vegetable Oil. At the heart of this vibrant creation lies tender buckwheat grains, their nutty notes providing a hearty foundation for a dish brimming with freshness. Diced cucumbers, vibrant cherry tomatoes, crisp bell peppers, and tangy green olives come together in perfect harmony, offering a burst of color and texture with every forkful.

What truly elevates this salad is its dressing, where Wesson Vegetable Oil takes the spotlight. This versatile oil mingles with zesty lemon juice and an aromatic medley of fresh herbs like parsley and dill. The result is a luscious dressing that coats each ingredient, enhancing their natural flavors and creating a symphony of taste sensations.

Topped with creamy feta cheese crumbles and a sprinkle of fragrant parsley and dill, this salad is not only a feast for the senses but also a celebration of wholesome ingredients and heart-healthy oils. Whether enjoyed as a light lunch or a vibrant side dish, our Mediterranean Buckwheat Salad promises to transport you to the sun-kissed shores of the Mediterranean with every blissful bite.
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CONTAINS:

Dairy (Feta)

Ingredients

Dressing

Wesson Vegetable Oil 2 tbsp.

Lemon Juice 2 tbsp.

Smoked Paprika 1/4 tsp.

Salt, fine 1/4 tsp.

Salad

Uncooked Buckwheat (Yields 3 cups cooked) 1 cup.

Green Olives, sliced 1/4 cup.

Cherry Tomatoes, halved 1 cup.

Red, Orange or Yellow Pepper, 1" dice 1 cup.

Mini Cucumber, sliced thin 1 cup.

Feta, crumbled 1/3 cup.

Dill, chopped 2 tbsp.

Parsley, chopped 1/4 cup.

Method

Buckwheat

Bring buckwheat to a boil, reduce heat to a simmer and cook for 15 minutes or until all water is absorbed and buckwheat is tender. Remove from heat and set aside.

Assembly Method

In a large bowl combine dressing ingredients and whisk together. Add all remaining ingredients other than feta and toss well to combine. Season with salt and lemon juice if desired. Top with crumbled feta and enjoy. Tip: 1 cup of raw buckwheat will yield 3 cups when cooked. Tip: we recommend cooking your buckwheat the day before and letting it cool in the fridge for the best texture.