Green Salad with Tomatoes, Scallions, and Toasted Kasha

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/4 cup toasted kasha
• Kosher salt
• 3 quarts loosely packed torn lettuce leaves
• 1 pint mixed cherry tomatoes, quartered
• 2 scallions, white and light green parts only, cut into thin slivers on a bias and soaked in ice water for 15-30 minutes, then drained
• Simple Vinaigrette, for dressing the salad

Directions

1. Warm the oil in a medium skillet over medium-high heat until it looks glossy and begins to shimmer. Stir in the kasha and cook until it smells nutty and is gently browned, about 30 seconds. Spoon it onto a paper towel-lined plate, add salt, and set it aside until it is fully cool.
2. Place the lettuce, tomatoes, and scallions in a large bowl. Scatter several pinches of the cooled kasha over the salad, then add salt. Pour on only enough vinaigrette to lightly dress the greens, tossing gently with clean hands so the leaves are just coated. Serve immediately, and save any remaining kasha for another use, such as sprinkling over other dishes.