Buckwheat & Lentil Greek-style Salad Recipe

It must be summer because all these salad ideas and hunger for healthy fresh food comes in. Although I am a big fan of food and eating at all times, I do feel I have this natural drive for what my body needs. I was just laying down on a couch after a busy day at work, and I started to think about what I want to eat, and lentils and barley came first. I remember this peeled barley salad that I used to make, but I tweaked barley to buckwheat and added lentils. The rest of it is just greek-style veggies as I feel like eating greek salad since early morning, but couldn’t fit it in my menu today. And here we go – I have this awesome super healthy and delicious recipe for you! 



NEED: 2 L/ 2 qt bowl


  1. 1/2 cup buckwheat, cooked, chilled
  2. 1/2 cup green lentils, cooked, chilled
  3. 1/2 cup feta cheese, crumbled
  4. 1 small onion/green onions, chopped
  5. 1 cup tomatoes, diced
  6. 1 cup cucumber, diced
  7. 1/2 cup green olives
  8. 2 garlic cloves, minced
  9. 1 chili (optional), chopped
  10. 2 tbsp lemon juice
  11. 2 tbsp wine vinegar
  12. 4 tbsp olive oil
  13. 1 tsp oregano
  14. pinch of salt/pepper


  1. Cook lentils and buckwheat according to directions. Lentils 30-40 min, buckwheat 15 min. Drain and chill.  Best is to refrigerate overnight sprinkled with olive so it doesn’t ‘stick’ together.
  2. Place all ingredients (1-8) in a bowl and mix together.
  3. Prepare dressing (ingredients 9-13), mix well together and add to the bowl with salad.
  4. Best served chilled, but can be served right away.

PAIR WITH: fresh crusty bread or baguette, mixed greens, lettuce



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