Serves 8 as a side-dish, 4 as a main dish.
1 cup kasha, medium grind
2 cups boiling water
2 ripe tomatoes, seeded and finely diced
1 bunch scallions, thinly sliced
1 cup packed fresh parsley, finely chopped
2 Tablespoons fresh lemon juice
1/4 cup olive oil
1 small cucumber, peeled and finely chopped
black pepper and salt, to taste
Place uncooked kasha in a 1 quart bowl. Pour boiling water over it and let soak 1 hour, stirring occasionally.
Drain well in a fine strainer.
Return kasha to the same bowl and add remaining ingredients. Gently mix well.
Chill for at least 2 hours before serving.