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Summer Squash Slaw with Feta and Toasted Buckwheat

Name: Summer Squash Slaw with Feta and Toasted Buckwheat
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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