A buckwheat salad with cherry tomatoes, red onion, and fresh herbs is a delicious and nutritious dish.


  • 1 cup buckwheat groats
  • 2 cups water
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  • Optional: Feta cheese, crumbled (for garnish)


  • Cook the Buckwheat: Rinse the buckwheat under cold water. In a medium saucepan, combine the rinsed buckwheat and water. Bring to a boil. Reduce the heat to low, cover, and simmer for about 10-12 minutes or until the water is absorbed and the buckwheat is tender.
  • Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
  • Adjust the seasoning to taste.
  • Assemble the Salad: In a large bowl, combine the cooked and cooled buckwheat, cherry tomatoes, red onion, and fresh herbs. Pour the dressing over the salad and toss gently to coat everything evenly.
  • Optional: Add crumbled feta cheese on top for extra flavor and creaminess