In a small saucepan add 2 cups of water plus 1 cup of buckwheat.
Heat on high until mixture boils then turn to low and cover for 20 minutes.
Rinse cooked buckwheat with cold water and drain.
Set aside.
In a large bowl whisk the olive oil, lemon juice, garlic, salt, zest and shallot.
Add the rest of the ingredients including the cooked buckwheat and toss well.
Salad is ready to serve or place in refrigerator for a few hours to chill.