Ukrainian-Inspired Buckwheat Salad Recipe
This Ukrainian-Inspired Buckwheat Salad features toasted buckwheat groats cooked to fluffy perfection and combined with sautéed onions and carrots, tangy pickles, protein-rich chickpeas, and fresh dill, all tossed in a vibrant mustard-vinegar dressing. This wholesome and hearty salad celebrates Eastern European flavors with a fresh, nutritious twist, perfect as a light lunch or a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Ukrainian
- Diet: Gluten Free
Ingredients
Buckwheat
- 3/4 cup toasted buckwheat (“kasha”)
- 1/2 teaspoon fine sea salt (divided)
- 1 1/2 cups water
Vegetables and Seasonings
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 medium carrots, peeled and sliced into thin coins on a diagonal
- Freshly ground black pepper, to taste
- 1 cup thinly sliced baby Kosher dill pickles (about 8 pickles)
- 1 cup chopped fresh dill
Dressing
- 2 tablespoons Ukrainian unrefined sunflower oil (or extra virgin olive oil)
- 2 tablespoons mild vinegar (white wine, red wine, or apple cider)
- 1 tablespoon Dijon or brown mustard
Protein
- One 15-ounce can chickpeas, drained and rinsed
Instructions
- Boil Water: In a small pot, bring 1 1/2 cups of water to a rolling boil, preparing for cooking the buckwheat.
- Rinse Buckwheat: Place the toasted buckwheat in a mesh strainer and rinse thoroughly under running water to remove any residue and enhance texture.
- Cook Buckwheat: Add the rinsed buckwheat to the boiling water along with 1/4 teaspoon of salt. Cover with a lid and simmer gently without stirring for about 20 minutes until all the water is absorbed. Then turn off the heat and let it stand covered, undisturbed, for another 10 minutes to steam and fluff.
- Sauté Vegetables: While the buckwheat cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely diced onion and cook until almost translucent, about 4 to 5 minutes. Add the sliced carrots, remaining 1/4 teaspoon salt, and freshly ground black pepper to taste. Increase heat to medium-high and cook, stirring occasionally, until the vegetables start to turn golden, about 6 to 7 minutes.
- Prepare Dressing: In a small bowl, whisk together the Ukrainian unrefined sunflower oil, your choice of mild vinegar, Dijon or brown mustard, and a pinch of salt and pepper to create a balanced, tangy dressing.
- Cool Buckwheat: Turn the cooked buckwheat out onto a baking sheet or platter, spreading it into an even layer to allow it to cool and stop steaming, about 5 minutes. This helps prevent the salad from becoming soggy.
- Combine Salad: In a large bowl, combine the cooled buckwheat, sautéed vegetables, sliced pickles, drained chickpeas, chopped fresh dill, and the prepared dressing. Toss everything together thoroughly to ensure even coating.
- Adjust and Serve: Taste the salad and adjust seasonings if needed. Garnish with extra dill if desired. Serve at room temperature for the best flavor and texture.
Notes
- For authentic flavor, use toasted buckwheat known as “kasha.” If unavailable, lightly toast regular buckwheat in a dry pan before cooking.
- Ukrainian unrefined sunflower oil adds a subtle, nutty flavor but can be substituted with extra virgin olive oil if necessary.
- The salad can be stored in the refrigerator for up to 2 days; stir well before serving.
- Add fresh lemon juice for an extra bright note if desired.
- This salad is naturally gluten-free and vegetarian-friendly.
