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! 

SERVES: 4

PREP TIME: 1h

NEED: 2 L/ 2 qt bowl

INGREDIENTS:

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

RECIPE:

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