540 g Buckwheat
150 g Feta cheese
q.s. Fresh mint
q.s. Pepper
q.s. Salt
Serves 6.
Wash the buckwheat under running water, then cook it in a pot of boiling salted water for about fifteen minutes, drain and cool it down. Meanwhile in a bowl add the diced vegetables (drained ), the olives, the soleggiati tomatoes(cut in halves) and season with extra virgin olive oil, few mint leaves, salt and pepper . Now add the cooled buckwheat to the other ingredients, mix well. With the help of a pastry cutter, transfer the salad to the plates. Complete with diced feta cheese, a drizzle of extra virgin olive oil and mint leaves.