Kasha Salad

Buckwheat groats (kasha) make a hearty grain salad base with a nutty, earthy flavor that holds up to a bold garlic vinaigrette. Unlike quinoa or couscous salads, kasha brings a toasty depth that pairs naturally with the raw vegetables and mushrooms here.

Cook the groats in chicken bouillon instead of plain water. That 15-minute simmer in seasoned liquid gives the kasha a savory foundation before any dressing touches it. Let the cooked kasha cool completely before tossing with the vegetables, or the heat will wilt everything.

The vegetable mix is loaded: green peas, sliced mushrooms, chopped tomatoes, cucumber, celery, scallions, parsley, and pimentos for a pop of color and sweetness. The oil-and-vinegar dressing with crushed garlic keeps things bright and clean.

Chilling the salad for at least an hour before serving lets the dressing soak into the groats and the flavors merge. Serve over crisp lettuce leaves so each bite gets some crunch underneath.

Pro Tips

• Toast the kasha in a dry skillet for 2 minutes before boiling. This intensifies the nutty flavor and helps the groats hold their shape instead of turning mushy.
• Raw mushrooms are fine here since the vinaigrette lightly “cooks” them as the salad chills. Slice them thin for best texture.
• Add the tomatoes last, right before serving, so they don’t release too much juice and water down the dressing.
• This salad keeps well for 2 days refrigerated. The kasha actually improves as it absorbs more dressing overnight.

Variations

• Mediterranean spin: Swap pimentos for sun-dried tomatoes and add crumbled feta and kalamata olives.
• Make it vegan: Use vegetable broth instead of chicken bouillon.
• Add protein: Toss in shredded rotisserie chicken or chickpeas to turn this into a full meal.