Buckwheat salad

For 4-6 people:
500 g hulled buckwheat
1 large leek
2 ripe tomatoes
chives
extra virgin olive oil
salt (preferably aromatic salt)
Apple Cider vinegar
Balsamic vinegar

Let them soak the buckwheat for several hours, then rinse it several times to remove all impurities.
Toast in a non-stick pan, being careful not to burn.
Add approximately 2 times its volume of salt water and cook for 25-30 minutes, sweet heat until the water is fully absorbed.
Let it cool down.
Cut the leek into slices and let it blow up in a little oil in a pan rather capacious.
When is soft enough, add the buckwheat, season with salt and stir thoroughly, leaving it on the stove for a few minutes.
Turn off the heat, pour into a bowl, add the diced tomatoes, extra virgin olive oil, a few strands of chives, coarsely broken hands, a spoon of Apple Cider vinegar and a teaspoon of balsamic vinegar. Mix well and let cool for a few hours. It would be ideal to prepare this salad for the next meal: it is very good the next day!