Strawberry Buckwheat Tabbouleh (+ See You Soon!)

Strawberry buckwheat tabbouleh with cucumber, mint, toasted almonds and feta. Dressed in a simple red wine vinaigrette. Gluten free summer salad.

“Matt will tell you that he thinks everyone should take two trips in their life, one to get to know yourself and one to get to know your partner. And while he has now checked off both, I guess that means I have a free ticket to ride solo sometime in the future. But for now, the memories we made together on our little adventure in the north are enough to keep me dreaming for a while.”

I wrote that almost two years ago now, after our trip through Scandinavia, and this summer I have decided to cash in that solo ticket. Back then I thought for sure that when the time came I would be heading off to Italy or India on some culinary journey, but as life would have it I am packing up my backpack and setting off on the Appalachian Trail to hike 550 miles from Vermont to Maine. Just writing that terrifies me, and that’s exactly why I know I need to do it. Most of my adult years have been spent in transition mode and life has brought me to some incredible corners of this earth, but my early thirties have also brought up a lot of questions about myself, about who I am and what it is that I want out of this life. We only get one shot at this thing, and I’m refusing to move along any further until I get to know myself a little more and the things I am capable of (I think that’s what scares me the most!). So during the next few weeks (months?) I will be putting one foot in front of the other, cursing at the weight of my backpack and wishing I had brought some hummus. I will be reminding myself to choose curiosity over fear every step of the way. I’ve been on the road before so I know that I will miss certain comforts of home, this time I think I will miss Baltik the most. But my boys will be happy together at home and just thinking of that makes me smile.

There are no rules to this thing, and we can choose over and over again. There is freedom in choice. Choose to be you, choose to be free, choose to be wild. All my love + some local berries.

See you soon x

Strawberry buckwheat tabbouleh with cucumber, mint, toasted almonds and feta. Dressed in a simple red wine vinaigrette. Gluten free summer salad.Strawberry buckwheat tabbouleh with cucumber, mint, toasted almonds and feta. Dressed in a simple red wine vinaigrette. Gluten free summer salad. Strawberry buckwheat tabbouleh with cucumber, mint, toasted almonds and feta. Dressed in a simple red wine vinaigrette. Gluten free summer salad.


This was one of those recipe ideas that turned out so much more delicious than I thought it would be. Don’t you love it when that happens? I wasn’t sure I was going to have time to test it before I go, as strawberry season arrives a little late up here. But the road side stands have all popped up in the last couple of days and the strawberries are just as delicious as I remember, maybe more so. That’s one of the things I love most about sticking with the seasons when it comes to buying produce, it always feels worth it to wait a whole year for certain fruits and vegetables. And now I’m getting my strawberries in at every meal. 

This recipe would be a great place to test out a plant based feta recipe if you are looking to cut out the dairy. I would suggest Sophie’s or Laura’s recipe. That creamy almond flavour is the perfect pair for fresh, ruby strawberries. 

May your summers be filled with new adventures, picnics among friends and juicy strawberry buckwheat tabbouleh. Big love x

Serves 2 as a main, 4 as a side. Gluten Free. Double or triple the quantities to feed a crowd.


1 cup buckwheat groats
4 cups water
1/2 teaspoon salt

1/2 english cucumber, thinly sliced
300g strawberries, sliced
1 green onion, thinly sliced
1/4 cup toasted slivered almonds
1/3 cup (75g) sheep milk’s feta, or plant based feta
5 sprigs fresh mint, leaves thinly sliced

1 small shallot, finely diced
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
Sea salt and black pepper


Fill a small pot with water and add salt. Rinse buckwheat under cold water for 30 seconds. Add buckwheat to boiling water and then reduce to a strong simmer. Cook for 8-10 minutes, then remove from heat, cover and let sit for another 5 – 7 minutes. Groats should be tender but not mushy. Strain off excess water and rinse the groats again. Set aside to cool.

While the buckwheat is cooking, make the dressing. Add the diced shallot to a small mason jar or bowl and cover with vinegar. Let sit for 5-10 minutes, then add the olive oil and season with salt and pepper. Taste and just as needed.

Reserve a little bit of feta, mint and almonds for garnishing and place the rest of the salad ingredients in a serving bowl. Add cooled buckwheat and half the dressing. Toss very gently to coat. Taste and add more dressing as needed.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!


  • Reply
    June 23, 2017 at 9:02 am

    Ahhhh maaa gawd! Sod the salad this is amazing news! Enjoy lady! I’m sure you will boss it. Loads of love xxxx

    • Reply
      June 26, 2017 at 8:24 am

      Loads of love right back at you, Mel! A bientot xx

  • Reply
    michelle @ hummingbird high
    June 23, 2017 at 9:50 am

    omg! have fun and good luck on your trip! it’s gonna be amazing and SO beautiful! xo

    • Reply
      June 26, 2017 at 8:24 am

      Thank you so much, Michelle! I can’t wait! x

  • Reply
    June 23, 2017 at 9:55 am

    Jodi! This is the most excellent news, my heart is so full with the adventure that awaits you. What a beautiful trail and stretch of it, too – pure and lush land, perfect for getting acquainted with one’s self. I wish you the happiest of trails and look forward to hearing about it. I admire your spirit and send you all my love. It’s a joy to follow you. PS – what a fresh and lovely tabbouleh! Strawberries are so plump right now, I look forward to trying this. xo

    • Reply
      June 26, 2017 at 8:26 am

      It’s a joy to hear from you, Danielle. I hope you have a inspiring summer playing in your beautiful garden. Thank you for the kind words of encouragement. It means the world. xx

  • Reply
    Sus //
    June 23, 2017 at 10:05 am

    JODI! You are my heroine! What an adventure you have in front of you. I know what you mean about those questions, I have been having a lot of them recently and have since rented ALL the self help / personal development books from the library to help my head deal with these questions. Time outside definitely helps, and I hope you find some answers and clear your head, along with creating some fantastic exploration memories (and hopefully not too many blisters). I know you can do this, even if your bag is a little weighed down with trail mix. Go channel your inner Cheryl, I cannot wait to hear all about your adventure.
    Here’s to you and your courageous soul xxxxx

    • Reply
      June 26, 2017 at 8:29 am

      An growing up and growing out is not always easy, is it? I’ve been loving anything by Brene Brown and Elizabeth Gilbert these days, podcast have been my friends. Thank you so much for the kind words and encouragement, it really means a lot. Sending love x

  • Reply
    June 23, 2017 at 10:06 am

    I love your writing and approach to life, food and love! 550miles! Wow! I opened up today’s recipe being really curious about the tabouleh and now am left even more inspired to seize the day! Thanks Jody.

    • Reply
      June 26, 2017 at 8:30 am

      Helen! I can’t believe you get my emails! Ah thank you old friend, seeing your name here really made me smile. Sending lots of love x

  • Reply
    Haley | Brewing Happiness
    June 23, 2017 at 11:14 am

    OH MY GOODNESS THAT IS SO EXCITING. I know it’s also probably scary and nuts, but I am so sure that it will be an adventure to fill your soul. You are one badass lady. I love everything about that (and this salad!) xo

    • Reply
      June 26, 2017 at 8:31 am

      Thank you so much, Hayley! Heres to filling souls and bellies all summer! Big love x

  • Reply
    Toni Johnston
    June 23, 2017 at 11:16 am

    The universe is telling us to go outside and see the earth before it changes. Another friend is hiking solo on the John Muir Trail.
    So one in the west and one in the east. Just had my 80th and know that time flies and so should you while you can.

    • Reply
      June 26, 2017 at 8:32 am

      Oh it is indeed, isn’t it? Maybe I’ll have to add the John Muir Trail to the list. Happy belated birthday, Toni! Hope you are well and enjoying summer in Revelstoke. Sending love x

  • Reply
    June 23, 2017 at 12:34 pm

    Wow, your future journey inspires me. I believe that we truly learn about the world around us through inner exploration, so I think this trip will be a profoundly existential one. I cannot wait to hear about your experiences. Good luck!

    • Reply
      June 26, 2017 at 8:34 am

      That’s what I’m hoping for, Maddie! I think sometimes the scariest thing is being able to spend time with ourselves, we might be surprised by who we find there. Thank you so much for the kind words, I’ll be sure to share a few photos once I’m back. Be well x

  • Reply
    June 23, 2017 at 12:46 pm

    what a wonderful adventure you have awaiting you. i hope this time brings you peace and clarity, gives you wonderful memories, and challenges you in the best of ways <3 big hugs to you, and i can't wait to hear about your travels! XO

    • Reply
      June 26, 2017 at 8:35 am

      Thank you, Lindsey. In a strange way, I’m looking forward to those challenges the most! Have a wonderful summer in LA – big hugs to you and yours x

  • Reply
    June 24, 2017 at 3:47 am

    Love this!!! So excited for you! and SO proud! Have the best time! xx

    • Reply
      June 26, 2017 at 8:36 am

      Thank you so, Raph! Big hugs to you x

  • Reply
    Tessa | Salted Plains
    June 24, 2017 at 3:24 pm

    So amazing, Jodi! What an experience you will have! You are going to rock it. And this salad is a beauty!

    • Reply
      June 26, 2017 at 8:37 am

      Gosh thank you, Tessa! All this love and encouragement has me feeling so excited :) Have a wonderful summer x

  • Reply
    Caras Kitchen
    July 1, 2017 at 8:40 pm


  • Reply
    July 7, 2017 at 5:50 pm

    This looks so delicious! Thank you for sharing:)

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