Why It Works
- Buying pre-toasted kasha from a well-stocked supermarket and briefly heating it before tossing it over your salad is a quick and easy way to add crunch and flavor.
This simple salad of lettuce, tomatoes, and scallions gets a boost from little crispy grains of toasted kasha (buckwheat).
- 1 tablespoon extra-virgin olive oil
- 1/4 cup toasted kasha (see note)
- Kosher salt
- 3 quarts loosely packed torn lettuce leaves (about 2 medium heads lettuce; see note)
- 1 pint mixed cherry tomatoes, quartered
- 2 scallions, white and light green parts only, cut into thin slivers on a bias and soaked in ice water for 15–30 minutes, then drained
- Simple Vinaigrette, for dressing the salad
In a medium skillet, heat oil over medium-high heat until shimmering. Add kasha and cook, stirring, until lightly toasted and fragrant, about 30 seconds. Transfer to a paper towel–lined plate to drain and season with salt. Let cool completely.
In a large bowl, combine lettuce, tomatoes, and scallions. Sprinkle a few pinches of toasted kasha on top and season with salt. Drizzle with just enough vinaigrette, gently tossing with clean hands to lightly coat lettuce leaves. Serve right away. Reserve extra kasha for another use (such as a garnish for other dishes).
The kasha is sold as "toasted" kasha, but you'll be toasting it again in the skillet with oil. Use any variety of tender green lettuces you can find, or a single variety if that's what's available.