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  • Sara Calderon

Summer Squash Slaw with Feta and Toasted Buckwheat


A delicious raw salad from chef Alison Roman. If you can’t find buckwheat groats, use chopped almonds instead.

I love summer squash, raw or cooked. It's such a refreshing summer vegetable. We grow it in our garden at home and always have lots of it come August. This salad is a great way to use it. In the photo above I've put the slaw on a bed of arugula. Summer squash is a great source of minerals; copper, manganese, magnesium, phosphorus, potassium, calcium, and iron. Also vitamins B, C and K, and carotenoids.


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


PREPARATION


Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool. 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.

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PO Box 86778

Portland, OR 97286

© 2019 by Sara Calderon