Cooked summer squash can be mushy. Solution: Eat it raw. If you can't find buckwheat groats, use chopped toasted almonds instead.

1/4 cup buckwheat groats

1 1/2 pounds yellow summer squash, julienned on a mandoline, or with a knife

2 scallions, thinly sliced

1/4 cup coarsely chopped fresh mint

1 teaspoon coarsely chopped fresh marjoram or oregano

3 tablespoons olive oil

1 tablespoon fresh lemon juice

Kosher salt

Freshly ground black pepper

4 ounces feta, thinly sliced

Preparation Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool. Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine. Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature. calories 218 fat 15 g fiber 3 g Nutritional analysis provided by Bon Appétit