Greek Kasha Salad

Greek Kasha Salad

Serves 6 to 8

Kasha, also known as buckwheat groats, pairs with lentils in this lively salad that perfect for picnics or easy weekday lunches.

  • 1 cup green lentils
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup kasha (buckwheat groats)
  • 1 shallot, thinly sliced
  • 1 clove garlic, thinly sliced
  • 3 tablespoons roughly chopped fresh oregano
  • 1 tomato, chopped
  • 1/3 cup chopped pitted Kalamata olives
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • fine sea salt
  • ground black pepper
  • 1/3 cup crumbled feta cheese
You must be signed in to use shopping lists. Sign in or create account

Put lentils, 4 cups water and bay leaf into a medium pot and bring to a boil. Reduce heat to medium-low and simmer, covered, until lentils are tender but not mushy, 30 to 35 minutes. Remove from the heat and set aside to let cool; discard bay leaf and drain lentils well.

Meanwhile, heat 1 tablespoon of the oil in a medium saucepot over medium heat. Add kasha, shallot and garlic and cook, stirring occasionally, until shallot is softened, 3 to 4 minutes. Add 1 cup water and bring to a boil. Reduce heat to medium-low and simmer, covered, until water is almost absorbed and kasha is almost tender, about 5 minutes. Quickly add oregano, recover pot and continue to simmer until liquid is completely absorbed, 3 to 4 minutes more. Remove from heat and set aside, uncovered, to let cool.

Put lentils, kasha mixture, tomatoes, olives, green onions, parsley, remaining 2 tablespoons oil, salt and pepper into a large bowl and toss gently to combine. Serve at room temperature or chilled, garnished with feta cheese.

Nutritional Info: 
Per Serving:210 calories (80 from fat), 9g total fat, 2g saturated fat, 5mg cholesterol, 270mg sodium, 26g carbohydrate (5g dietary fiber, 2g sugar), 8g protein

Recipe Discussion