- ¼ cup buckwheat groats
- 1½ pounds yellow summer squash, julienned on a mandoline or with a knife
- 2 scallions, thinly sliced
- ¼ cup coarsely chopped fresh mint
- 1 teaspoon coarsely chopped fresh marjoram or oregano
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1 tablespoon fresh lemon juice
- 4 ounces feta, thinly sliced
- Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool. 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.
- DO AHEAD: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.
- If you can’t find buckwheat groats, use chopped toasted almonds instead.
Recipe from: alisoneroman.com/recipes#/salads
Tomato and Cabbage Tabbouleh
- 1 cup bulgur (not quick-cooking)
- ½ medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 4 cups)
- 1 small sweet onion (such as Vidalia), finely chopped
- 4 cups assorted small tomatoes, halved, quartered if large
- 3 cups coarsely chopped fresh mint
- ¾ cup olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
- Kosher salt
- Place bulgur in a large bowl and add 1½ cups boiling water. Let soak until softened and water is absorbed, 40–45 minutes.
- Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
- DO AHEAD: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.
Recipe from: bonappetit.com/recipe/tomato-and-cabbage-tabbouleh