Crispy Buckwheat and Tomato Spring Salad

Serves

2Crispy Buckwheat and Tomato Spring SaladServes 2

Prep Mins

1010 Mins 20 Mins 30 Mins

Cooking Mins

20

Ingredients

  • ¼ cup cooked buckwheat
  • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 Tbsp. fresh parsley, finely chopped
  • 2 Tbsp. shaved pecorino, plus more for finishing
  • 1 lemon, zested (about 1 tsp.)
  • 1 shallot, thinly sliced into rings
  • Flaky sea salt, for finishing
  • 1 container XL BEEF tomatoes, sliced half wise into ½-inch slices

Directions

  • Preheat oven to 350º F. Toss the cooked buckwheat on a lined sheet pan with olive oil and a pinch of salt and spread in a single layer. Bake until buckwheat is crispy, stirring half-way through, about 15-20 minutes total. Allow cooling before tossing with lemon zest and parsley. Set aside.
  • Arrange sliced tomatoes on a serving platter and top with sliced shallots, crispy buckwheat mixture, pecorino, and finish with flaky sea salt.

Share this recipe

Bursting with WOW.
These better-than-chocolate treats are meant to be savored, but good luck with that.
Take me to the berries
Crunchy cukes.
Juicy, refreshing, and available in a few different sizes, these are definitely not your everyday cucumbers.
Take me to the cucumbers
Tomatoes, please.
From kid-friendly snacking ones to the kind that will transform your salad, we’ve got an irresistible tomato for every kind of taste.
Take me to the tomatoes
Peppers for all.
Sweet, spicy, not-so-spicy and always colorful, our peppers like to keep things interesting. And with names like KABOOM!™ and SHAZAM!™, they’re pretty magical, too.
Take me to the peppers.
Certified delicious.
Not just colorful, delicious and amazing, but certified organic, too.
Take me to the organic produce
Previous
Next