Meditteranean Kasha Salad

Our family loves to eat lunch at Wild Oats and I am always excited when they have a new vegetarian salad for me to try. This past week I was intrigued by a kasha salad as I have been wanting to add this grain into my life. It tasted great, so I spent some time messing around with a recipe and ended up with this. If you can’t find kasha, you could substitute couscous, barley or even quinoa. But if you’ve never tried kasha I do recommend giving it a try.

2 cups water or vegetable broth
1 cup kasha
1/2 cup diced cucumber
1/2 cup red onion chopped
1/2 red pepper chopped
1/2 green pepper chopped
4 oz package crumbled feta
1/2 cup sliced kalamata olives
2 TB vegetable oil
1 TB lemon juice
1 TB red wine vinegar 
1/2 tsp minced garlic
dash of salt

Heat vegetable broth or water to boiling. In separate medium skillet stir kasha over high heat for 2-3 minutes until kasha is hot and slightly toasted. Add to boiling liquid and stir. Cover pan tightly and simmer 10-12 minutes until kernels are tender and liquid is absorbed.

When kasha is cool, add diced cucumber, red onion, peppers, feta and olives. Whisk together oil, lemon juice, vinegar, garlic and salt. Add dressing to kasha and mix well. Chill for an hour (or more) before serving. Serves 6.