Santorini Salad With Feta
|Water||240 Milliliter (1 Cup)|
|Italian salad dressing||320 Milliliter (1 1/3 Cup)|
|Whole buckwheat||240 Milliliter (1 Cup)|
|Plum tomatoes||240 Milliliter, diced (1 Cup)|
|Marinated artichoke hearts/Marinated sliced mushrooms||6 Ounce, drained and coarsely chopped (180 Grams)|
|Pitted kalamata olives/Oil-cured black olives||240 Milliliter (1 Cup)|
|Green onion||80 Milliliter, sliced (1/3 Cups)|
|Red sweet pepper/Orange sweet pepper||80 Milliliter, diced (1/3 Cups)|
|Fresh basil||80 Milliliter, chopped (1/3 Cups)|
|Flat-leaf parsley||80 Milliliter, minced|
|Feta||240 Milliliter, diced (1 Cup)|
|Diced spinach/Radicchio leaves||240 Milliliter (1 Cup)|
In 2-qt saucepan, boil water and 1 cup salad dressing.
Stir in buckwheat, reduce heat, cover pan, and simmer 15 minutes or until liquid is absorbed.
Toss cooled buckwheat groats with remaining 1/3 cup salad dressing, tomatoes, artichoke hearts, olives, onions, pepper, herbs and feta.