Cold pico and kasha salad

Kasha pico salad Yields 6-8 servings 2 Cups cooked Kasha (Buckwheat) 1 Organic red onion 4 Organic medium tomatoes, diced 1 Organic lime, juiced 5 Head organic garlic, minced ½ Bunch organic cilantro, minced 1 large jalapeño pepper, minced 1 Cup feta or goat cheese crumbles ½ Cup extra virgin olive oil 3 Tablespoons balsamic vinegar 2 Teaspoons sea salt 1 Tablespoons herbamare Black pepper to taste

*Cook kasha according to package, and cool. Make your Pico, and add the cheese. Add the cooled kasha, and seasonings stir to combine.