Filling Buckwheat Salad

Rinse the buckwheat in a colander with plenty of water and drain thoroughly. Place a dry pan on the stove and heat over medium heat. Add the buckwheat to the pan and roast by stirring for approximately 2-3 minutes until a pleasant nutty aroma spreads. This process will enhance the aromatic depth of the ingredients and the grainy texture in the salad.

Add 2 cups of hot water and 1/2 teaspoon of salt to the roasted buckwheat. Cover the pot and cook over low heat for approximately 12-15 minutes until the buckwheat has completely absorbed the water.

Remove the buckwheat from the heat once the water is absorbed, cover the pot with a clean towel and a lid, and let it steep and cool for 10 minutes.

Dice the cucumber and tomato into small cubes. Finely chop the green onions.

Transfer the cooled buckwheat to a large mixing bowl. Add the diced cucumber, tomato, and finely chopped green onions on top.

In a small sauce bowl, whisk together olive oil, freshly squeezed lemon juice, and the remaining salt to obtain a homogeneous dressing.

Drizzle the prepared dressing over the salad ingredients, mix gently without crushing, and serve on a serving plate.