The Summer Recipe

Cuisine, even in its most traditional form, is in reality the result of centuries of positive exchanges that have enriched every dish, even those considered strictly regional. What would Neapolitan cuisine be without tomatoes, for example? South Tyrolean cuisine is no exception. While many traditional dishes are still prepared almost entirely with local ingredients, the local culinary tradition has gradually incorporated elements from other regions of Italy, most notably mozzarella, the star of many dishes, especially in summer.

Here, we present a simple and fresh recipe that brings together buckwheat and this soft, stringy dairy product, appreciated across all latitudes.

Buckwheat Salad with Mozzarella
Serves 4

Ingredients

• 100g onions
• 120g buckwheat groats
• 200g tomatoes
• 200g yellow bell peppers
• 200g mozzarella (2 pieces of 100 g each)
• Salt
• Freshly ground black pepper
• 50ml olive oil
• 2 tablespoons white balsamic vinegar
• 2 tablespoons basil, cut into thin strips
• 20g fresh baby spinach leaves
• 1 tablespoon olive oil for garnish

Preparation

Peel and halve the onions, then cook them in salted water together with the buckwheat (about 20 minutes). Let everything cool in the cooking water.

Peel and deseed the tomatoes and peppers, then cut them into cubes of about 15 mm. Cut the mozzarella balls in half.

Mix the drained buckwheat with the tomatoes and peppers. Season with salt, pepper, olive oil, and white balsamic vinegar, then let it rest briefly to absorb the flavors.

Plate the salad and place the halved mozzarella on top. Garnish with basil strips and fresh spinach leaves, finish with a drizzle of olive oil, and serve.

Variations

Buckwheat can be replaced with spelt, adjusting the cooking time to 40–50 minutes. To give the recipe a more distinctly South Tyrolean touch, mushrooms such as porcini, button mushrooms, or chanterelles can be used instead of bell peppers.

The salad also works beautifully as a side dish to a pan-seared venison or roe deer fillet.

Image: Buckwheat Salad with Mozzarella, Courtesy So Kocht Südtirol