Healthy and Refreshing Buckwheat and Summer Squash Salad

This buckwheat and summer squash salad is a refreshing and healthy dish that combines the nutty flavor and nutritional benefits of buckwheat with the freshness of summer squash. Packed with vitamins, minerals, and fiber, this salad is not only delicious but also nourishing. It's perfect for a light lunch or dinner on warm summer days.

Ingredients

• 1 cup buckwheat
• 2 cups water
• 2 small summer squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions

1. In a medium saucepan, bring water to a boil. Add the buckwheat, reduce heat to low, cover, and simmer for about 15 minutes until the buckwheat is tender. Drain any excess water and let it cool.
2. In a large bowl, combine the cooked buckwheat, thinly sliced summer squash, cherry tomatoes, feta cheese, basil leaves, and mint leaves.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit at room temperature for about 10 minutes to allow the flavors to meld together.
5. Serve the buckwheat and summer squash salad chilled or at room temperature. Enjoy!

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