Zucchini, Buckwheat and Brynza Salad

Name: Zucchini, Buckwheat and Brynza Salad
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 0.06 стакан Гречневая крупа; 187.50 г Кабачки; 0.50 шт Зеленый лук перья; 0.06 стакан Мята; 0.25 ч. л. Душица; 0.75 ст. л. Оливковое масло; по вкусу Соль; по вкусу Молотый черный перец; 0.25 ст. л. Свежевыжатый лимонный сок; 30.00 г Сыр брынза

Fresh summer salad with crispy zucchini, aromatic buckwheat, and salty feta cheese. A light dish with mint and lemon juice — perfect for warm days.

Total: 10 min
Standard serving: 254.1 g

Salads
Greek cuisine
Lunch
Dinner
Vegetarian
Easy
Quick
Quick and easy
Under 30 minutes

Fits the diet

Ingredients

Total 10

Buckwheat groats
12 g≈ 1 tbsp
Zucchini
187.5 g≈ 3/4 pcs
Green onionsзеленый
5 g≈ 1 sprig
Mint
3 g≈ 1 sprig
Oregano
0.375 g≈ 1/4 tsp
Olive oil
11.25 ml≈ 2 tsp
Salt
to taste
Black peppercornsмолотый
to taste≈ 1.5 pcs
Lemon juice
3.75 ml≈ 3/4 tsp
Brynza cheese
30 g≈ 1 slice

Instructions

1
Step 1
Toast the buckwheat over medium heat until fragrant, about 4 minutes. Transfer to a plate and let it cool.
2
Step 2
In a large bowl, mix the chopped zucchini, green onions, mint, oregano, olive oil and lemon juice.
3
Step 3
Season with salt and ground black pepper to taste. Add more lemon juice if needed.
4
Step 4
Add the cooled buckwheat and feta cheese cubes, mix gently. Serve.

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Instructions

Step 1

Step 2

Step 3

Step 4

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Zucchini Pasta with Cashew and Mint

Bean Sprout Salad with Vegetables

Lettuce Salad with Pomegranate and Almonds

Leek with Blue Cheese and Sour Cream Sauce

Spinach and Feta Cheese Salad

Fresh Zucchini Carpaccio with Truffle

Cucumber, Pepper and Olives Salad

Broccoli with Grapefruit and Pomegranate

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