Buckwheat salad

    35 min

    Buckwheat is simmered until soft then combined with olives, red onion, fresh mint and dill in this delicious gluten-free salad recipe.

    7 people made this

    Serves: 6 

    • 475ml water
    • 175g buckwheat
    • 1 lime, juiced
    • 1 red onion, chopped
    • 1 tomato, chopped
    • 75g chopped pitted Kalamata olives
    • 1 bunch fresh mint, chopped
    • 1/2 bunch fresh dill, chopped
    • 2 tablespoons olive oil
    • 1 tablespoon rice-wine vinegar
    • 1 teaspoon ground cumin
    • salt and ground black pepper to taste
    • 85g feta cheese

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Combine water and buckwheat in a saucepan; bring to the boil. Reduce heat; simmer until water is absorbed, about 10 minutes.
    2. Pour lime juice into a bowl; add onion, tomato, olives, mint and dill. Stir in olive oil, rice-wine vinegar, cumin, salt and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

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    Reviews in English (2)


    We liked this very much. I went directly by the recipe with the exception of no dill as I didn't have any on hand. This was my first time cooking buckwheat and we really enjoyed it. We served it as a side dish with grilled salmon. We had some left-over so the next day I added some chopped artichoke bottoms and a bit more fresh mint to perk it up and it was still great ! Thanks so much for the recipe. It is a keeper.  -  07 May 2017  (Review from Allrecipes US | Canada)


    This is delicious! Dill, mint, and cumin go well together. Thank you for the lovely salad.  -  17 Jan 2017  (Review from Allrecipes US | Canada)