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Organic Recipes > Salad or Side > Summer Squash Slaw with Feta and Toasted Buckwheat

Summer Squash Slaw with Feta and Toasted Buckwheat (Serves 4)
courtesy of Courtesy of Bon Appetit

Summer squash is easy to overcook and it can be too mushy. Solution: Eat it raw! If you can't find buckwheat groats, use chopped toasted almonds instead. But I do see buckwheat groats in bulk section of many local grocery stores.

1/4 cup buckwheat groats
1 1/2 pounds green and yellow summer squash, julienned on a mandoline, or with a knife
2 scallions, thinly sliced
1/4 cup coarsely chopped fresh mint
1 teaspoon coarsely chopped fresh marjoram or oregano
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper
4 ounces feta, thinly sliced

  1. Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
  2. 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.
  3. Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.

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