Crispy Buckwheat and Tomato Spring Salad



Prep Mins


Cooking Mins



  • ¼ cup cooked buckwheat
  • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 Tbsp. fresh parsley, finely chopped
  • 2 Tbsp. shaved pecorino, plus more for finishing
  • 1 lemon, zested (about 1 tsp.)
  • 1 shallot, thinly sliced into rings
  • Flaky sea salt, for finishing
  • 1 container XL BEEF tomatoes, sliced half wise into ½-inch slices


  • Preheat oven to 350º F. Toss the cooked buckwheat on a lined sheet pan with olive oil and a pinch of salt and spread in a single layer. Bake until buckwheat is crispy, stirring half-way through, about 15-20 minutes total. Allow cooling before tossing with lemon zest and parsley. Set aside.
  • Arrange sliced tomatoes on a serving platter and top with sliced shallots, crispy buckwheat mixture, pecorino, and finish with flaky sea salt.

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