Buckwheat Greek Salad

I have become obsessed with buckwheat.  Is is a perfect grain -- nutty, toothsome, and cooking in under 10 minutes.  It is unrelated to wheat and therefore tolerated by those with wheat sensitivities.  With a low GI index, it is a great way to bulk out salads.  Plus, you can use it for stuffing pillows (uncooked, that is).  AND, an individual buckwheat is called a groat.  It doesn't get better!

Buckwheat Greek Salad

1/2 C. cooked buckwheat

1 large tomato, chopped

Equal amount of cucumber, chopped

1/3 C. cannellini beans

crumbled Feta, to taste

Fresh parsley

salt and pepper

1 T. olive oil

Squeeze of lemon, to taste

Whisk together olive oil and lemon, adjusting quantities to taste.  Combine all remaining ingredients, and stir dressing through.

Serves 1