Greek Kritharaki Salad

Ingredients for 6 servings:

• 200 g noodles, rice-grain-shaped Kritharaki
• 2 tomatoes
• ½ cucumber(s)
• 100 g pepper, pickled
• 1 can of beans, large white (425 ml)
• 1 m.-sized onion(s)
• 5 tbsp white wine vinegar
• 1 pinch(s) of sugar
• 75 g olives, black
• 1 romaine lettuce(s), mini
• 200 g sheep’s cheese
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in boiling salted water for 12-14 minutes, then drain. Wash and roughly dice the tomatoes and cucumber. Cut the peppers into rings. Rinse and drain the beans. Peel and finely dice the onions. Mix together the vinegar, salt, pepper, and a pinch of sugar. Whisk in 4-5 tablespoons of oil. Stir in the diced onions. Mix the prepared salad ingredients, olives, and vinaigrette. Trim and wash the lettuce, shake dry, and cut into strips. Crumble the cheese. Toss both ingredients into the salad, season to taste, and serve. Serve with tzatziki and a cool white wine.