Imagine a refreshing, nutrient-packed salad that's ready in just 25 minutes and bursts with vibrant flavors and colors. This Easy Buckwheat Salad with Tomatoes, Basil, and Cucumber is not just a meal, it's a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece. Perfect for health-conscious foodies, summer picnics, or a quick weeknight dinner, this recipe will revolutionize your salad game and leave you craving more with every delicious bite!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Salad
Serves: 4 servings
Ingredients
- 1 cup buckwheat
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the buckwheat thoroughly under cold water using a fine-mesh strainer to remove any dust or debris.
- In a medium saucepan, combine the buckwheat with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 10-12 minutes until the water is absorbed and buckwheat is tender but not mushy.
- Remove the buckwheat from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool to room temperature.
- While the buckwheat is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber into small, uniform cubes, and chop the fresh basil leaves.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Add the halved tomatoes, diced cucumber, and chopped basil to the cooled buckwheat.
- Pour the prepared dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately at room temperature, or chill for 30 minutes if you prefer a cold salad.
Tips
- Rinse your buckwheat thoroughly to remove any bitter coating and ensure a clean, pure flavor.
- Don't overcook the buckwheat - aim for a tender but slightly firm texture to maintain the perfect bite.
- Let the buckwheat cool completely before mixing with vegetables to prevent wilting and maintain crisp textures.
- For extra flavor, try toasting the buckwheat in a dry pan for 2-3 minutes before cooking to enhance its nutty profile.
- Use fresh, ripe cherry tomatoes and crisp cucumber for the best taste and texture.
- Feel free to customize by adding feta cheese, olives, or grilled chicken to make it a more substantial meal.
- The salad tastes even better after sitting for 30 minutes, allowing flavors to meld together.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
