the Slovenian-inspired salad had become one of our favorite dishes. It is a tasty twist on a familiar salad that is normally based on bulgar wheat. Made with buckwheat instead, it is unusual and perfect for entertaining.
A low-sodium version would be a challenge, because one of the key ingredients is feta cheese. I resolved to try it with cubes of my homemade salt-free curd cheese, pressed and cubed, then doctored up with paprika, onion, and pumpkin seed oil.
Without the tang of feta, the salad tasted a little bland. So I had to make a few adjustments: more spice and a tangier dressing.
For the recipe and the verdict, read on.
Low-Sodium Kasha Mediterranean Salad with Curd Cheese
1 c. dry whole buckwheat groats or kasha, cooked in
1 ½ c. salted water
1 16 oz can of chickpeas (garbanzo beans), rinsed and drained
6-8 oz salt-free curd cheese (or paneer), cubed *
4 small/medium tomatoes, diced
1 cucumber, peeled, seeded, and diced
1 green pepper, diced
½ c. red onion, diced (or 4 green onions)
4 T. fresh parsley, minced
black pepper, ground, to taste
smoked paprika, ½ t. or to taste
*The salad ingredients follow the original recipe, except for the substitution of salt-free curd cheese for feta. The cheese will be less bland if it is cubed and marinated with onion, paprika, and pumpkin seed oil.
Dressing (a tangier version):
2 T. olive oil
2 t. pumpkin seed oil
6 T. vinegar
juice of 2 limes
2 T. pomegranate molasses
5 cloves garlic, minced
4 T. fresh mint
1 t. smoked paprika
1 t. hot paprika
black pepper, to taste
1/4 c. pumpkin seeds
The verdict? Well, the flavor was a little different, without the sharp, salty tang of feta. But the modified salad stands up well, especially with the intensely flavored dressing. It’s a winner and even more healthy. Gluten-free, salt-free, and delicious!