Name: Summer Squash Slaw with Feta and Toasted Buckwheat
Cook time: 10 minutes
Total time: 15 minutes
Yield: 4 Servings
Ingredients: ¼ cup buckwheat groats; 1½ pounds yellow summer squash, julienned on a mandoline or with a knife; 2 scallions, thinly sliced; ¼ cup coarsely chopped fresh mint; 1 teaspoon coarsely chopped fresh marjoram or oregano; 3 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 tablespoon fresh lemon juice; 4 ounces feta, thinly sliced

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Christina Holmes

Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead.

Recipe notes