New this month
Get the Allrecipes magazine

Best Buckwheat Salad

souplover Sue

"Delicious and nutritious."
Added to shopping list. Go to shopping list.


35 m servings 224 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.
  2. Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice-wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

Nutrition Facts

Per Serving: 224 calories; 11.7 g fat; 25.6 g carbohydrates; 6.8 g protein; 12 mg cholesterol; 373 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

We liked this very much. I went directly by the recipe with the exception of no dill as I didn't have any on hand. This was my first time cooking buckwheat and we really enjoyed it. We served i...

This is delicious! Dill, mint, and cumin go well together. Thank you for the lovely salad.