Summer Squash Slaw with Feta and Toasted Buckwheat
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.
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
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.