Green buckwheat and herbs tabula salad

Ingredients:
1 cup buckwheat
1 teaspoon salt
1 chopped parsley
4 chopped onions, you can use a kitchen mandoline slicer if you have one.
1/2 chopped mint bunch
A small handful of black raisins
A handful of cherry tomatoes sliced ​​thin
1 cut cucumber into small cubes

For decorating:
3 tablespoons olive oil
3 tablespoons of lemon juice
Salt, black pepper

Cook the buckwheat, Fill a medium-sized pot with plenty of water, add salt and bring to a boil. Add the buckwheat and cook for 18 minutes, just until the berries have softened but not falling apart. Drain and let cool completely.
Transfer the buckwheat that has cooled to a bowl, chop herbs with herb scissors and add it to the bowl. Add also the cucumbers, tomatoes and raisins.
Add the seasoning, mix gently and serve immediately.