Low-Sodium Kasha Mediterranean Salad with Curd Cheese
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 Salad: 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...