Buckwheat salad with zucchini and feta

By the GetYourMacros team · 31 August 2026

A refreshing Mediterranean grain bowl with nutty buckwheat, salty feta, and a citrus-anchovy dressing.

• Time 25 min
• Course One-dish meal
• Diet Pescatarian
• Cuisine Mediterranean
• Allergens dairy, fish

Ingredients (1 serving)

• 80 g Buckwheat groats
• 80 g Feta
• 20 g Anchovies in oil (drained)
• 200 g Zucchini
• 1 Orange (150 g)
• 10 ml Extra virgin olive oil
• Fresh mint to taste
• Salt to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rinse the buckwheat under cold water and boil it in salted water for about 15-18 minutes until tender but firm.
2. While the buckwheat cooks, dice the zucchini into very small cubes and sauté them in a pan with half the olive oil for 5 minutes on high heat.
3. In a small bowl, mash the drained anchovies with the remaining olive oil and the juice from the orange slice to create a dressing.
4. Drain the buckwheat and rinse it quickly under cold water to stop the cooking, then transfer to a large bowl.
5. Add the sautéed zucchini, crumbled feta cheese, and the anchovy dressing to the buckwheat.
6. Grate some orange zest over the top and add the hand-torn fresh mint leaves.
7. Toss everything together thoroughly and serve at room temperature or chilled.

Tips

• The orange zest is the secret to cutting through the saltiness of the feta and anchovies — don't skip it!
• This salad keeps perfectly for 2 days in the fridge, making it an ideal meal-prep lunch for the office.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.