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Summer Squash Slaw with Feta and Toasted Buckwheat

['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']

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.

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