Tangy Kasha

Kasha Salad

• 1/4 cup shallots
• 2 ounces olive oil
• 1 cup buckwheat groats
• 2.5 cups water
• 1 large cucumber-small dice
• 1 cup fresh tomatoes-small dice
• 1/2 cup parsley-finely chopped
• 1/2 cup mint-finely chopped
• 1/2 cup feta cheese-crumbled
• salt to taste
• pepper to taste

Dressing

• 1.5 cups olive oil
• 3/4 cups lemon juice-fresh squeezed
• cayenne to taste
• salt to taste
• pepper to taste

1. In a medium size pot, sweat shallots in olive oil.
2. Add groats to pot and toss (~1 minute).
3. Add water, season, and bring to a boil; turn the heat down and simmer until all water is absorbed and groats are tender (approximately 12 minutes); strain if necessary; allow to cool.
4. In a bowl, combine cooked groats, cucumber, tomatoes, parsley, and mint.
5. Season and top with feta cheese.
6. Dessing: Whisk all ingredients; toss with above salad.