Buckwheat Salad with Cabbage and Cherry Vinaigrette

Both cabbage and buckwheat have a wintery reputation, but this dish is light and summer and showcases sweet tart cherries.

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2 cups buckwheat groats
4 cups thinly sliced red cabbage
1 cup dark sweet cherries, roughly chopped
1/2 cup red wine or balsamic vinegar
1 cup olive oil
8 sprigs parsley, finely chopped


  1. Bring a large pot of salted water to a boil
  2. Add the buckwheat and stir
  3. Return to a boil, reduce to a simmer and cook until the buckwheat is tender, about 12 minutes
  4. Drain and dress liberally with olive oil and let cool to room temperature
  5. Meanwhile, combine the cherries, vinegar, and olive oil with a big pinch of salt
  6. Just before serving, toss the cabbage and parsley liberally with the cherry vinaigrette
  7. Place the cooked buckwheat in a bowl and then top with the cabbage salad and serve