Fit Salad with Buckwheat

Place the buckwheat in a deep saucepot, add enough water to cover it, and boil for approximately 10 minutes until softened. Drain the cooked buckwheat in a colander, rinse with cold water, and drain thoroughly. This process ensures the vegetables retain their shape and prevents the salad from becoming soggy.

Wash the tomato and cucumber with plenty of water, dry them, and then chop them into cubes or slices. Wash the baby spinach and drain the excess water.

Place the chopped tomato, cucumber, and baby spinach into a large salad bowl. Add the drained buckwheat on top.

In a small bowl, prepare the dressing by whisking together olive oil, the juice of 1/2 lemon, pomegranate molasses, and salt until it reaches a homogeneous consistency.

Drizzle the prepared dressing over the salad. Add the feta cheese to the salad by either chopping it into cubes or crumbling it with your hands. Gently toss all the ingredients together and serve immediately.