If your grains aren't cooked, cook the rice and buckwheat according to package instructions. Let them cool slightly.

While grains cook or cool, prepare your fresh ingredients: dice the cucumber and tomatoes, slice or quarter the hard-boiled eggs, and cube or grate the cheese. Slice or dice the salami.

If using the optional onion, heat the cooking oil in a small pan over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.

If using optional dried herbs, sprinkle them over the cooked onion and stir for a few seconds until fragrant.

In a large bowl, combine the cooked rice, cooked buckwheat, diced cucumber, diced tomatoes, and salami.

Add the cooked onion and herbs (if used) to the bowl. Season with salt and pepper.

Gently mix everything together to combine. Taste and adjust seasoning if needed.

Divide the mixture into bowls. Top each bowl with sliced or quartered hard-boiled eggs and the cubed or grated cheese.

Serve immediately and enjoy your colorful, satisfying lunch!