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Greek Kasha Salad

Serves 6 to 8
Time 1 hr 5 min
Kasha, also known as buckwheat groats, pairs with lentils in this lively salad that perfect for picnics or easy weekday lunches.
Ingredients
  • 1 cup green lentils
  • 1 bay leaf
  • 1/4 teaspoon ground black pepper
  • 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
  • 1/3 cup crumbled feta cheese
  • 1/4 teaspoon fine sea salt
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup green lentils
  • 1 bay leaf
  • 1/4 teaspoon ground black pepper
  • 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
  • 1/3 cup crumbled feta cheese
  • 1/4 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.