One bag of buckwheat is boiled in slightly salted water, until ready. Allow to cool.
Grate the carrots on a Korean grater, cut the cucumbers into strips, and cut the tomatoes into small slices. Wash the greens, dry them and chop them. Finely chop the garlic.
Combine all the ingredients in a large salad bowl.
Gently mix. Season with olive oil and season with salt to taste.