Ingredients
1
cup water
1/2
cup uncooked buckwheat kernels or groats (kasha)
4
medium green onions, thinly sliced (1/4 cup)
2
medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1
medium unpeeled cucumber, seeded, chopped (1 1/4 cups)
2
tablespoons balsamic or red wine vinegar
1
tablespoon olive oil
2
teaspoons sugar
1/2
teaspoon salt
1/4
teaspoon pepper
1
clove garlic, finely chopped
Preparation
In 8-inch skillet, heat water to boiling. Add kasha; cook over medium-high heat 7 to 8 minutes, stirring occasionally, until tender. Drain if necessary.
In large bowl, mix kasha and remaining salad ingredients.
In tightly covered container, shake all vinaigrette ingredients until blended. Pour vinaigrette over kasha mixture; toss. Cover; refrigerate 1 to 2 hours to blend flavors.
