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 information
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
Need to make a substitution?
Preparation
Step 1
Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
Step 2
Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
Step 3
DO AHEAD: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.
Nutrition Per Serving
Calories (kcal) 219 Fat (g) 15 Saturated Fat (g) 5 Cholesterol (mg) 10 Carbohydrates (g) 16 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 9 Sodium (mg) 357