As I've already posted so many posts using buckwheat, explaining how much I love it and how healthy it is, I won't go ahead and bore you with that information again! My husband and I have been traveling all over Italy this summer, as we love that country so much. The food, the people, the culture, the history - there is so much to do and see (and eat), that every time we were thinking of where to go, we ended up booking another place in Italy again.
A few weeks ago we were in Rome for a wedding, and made our way down south for a beautiful roadtrip that we planned. We were in Saturnia, which is a small resort in Tuscany that is special for its thermal baths that were used by the Ancient Romans over 3000 years ago for medicinal and healing purposes. It was incredible. The main thermal was located at our hotel, and you could see the bubbles rising from the earth. Due to the extremely high sulphur content of the thermal springs, all of the fruits and vegetables surrounding Saturnia are super high in minerals, and the taste was just something we'd never have dreamed of. The flavors of the tomatoes, and all of the vegetables we ate were just incredible!
If you've been to Tuscany before, you would know that farro is a speciality there. It's a delicious, nutty grain that I actually love, but it is not gluten free, so I don't eat it anymore! As I do believe in balance (and because I am not gluten intolerant), I did have a few bites of a typical Tuscan farro salad, which I really love. We ordered one at an amazing restarant called Tre Stelle in Forte Dei Marmi with my husband, as it's one of his favorite salads too. It is typically made very simply, with chopped tomatoes, cucumbers, and an olive oil lemon dressing. When we got back home to Geneva, I decided to recreate this dish using buckwheat, as that is gluten free, and actually has quite a similar flavor to farro -- with just as many health benefits. Enjoy!
1 cup buckwheat (large kernals)
2 tomatoes, chopped finely
1 large cucumber, chopped finely
2 cups arugula
2 tbsp extra virgin olive oil
Juice of 1 lemon
3/4 cup edamame (optional)
Pinch of sea salt (I used black salt)
Handful of fresh mint
Cook buckwheat according to instructions. Let cool. Mix arugula, buckwheat, tomatoes, cucumbers and edamame in a large salad bowl. Drizzle olive oil, lemon juice and salt. Top with fresh mint. Serve chilled.