Summer Squash Slaw with Feta and Toasted Buckwheat Recipe

Summer Squash Slaw with Feta and Toasted Buckwheat Recipe

  • 1/4 cup buckwheat groats
  • 1 1/2 pounds 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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