SUMMER SQUASH SLAW WITH FETA AND TOASTED BUCKWHEAT

Steps:

• 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.