Greek-style kritharaki salad

Ingredients for 8 servings:

• 500 g Kritharaki (rice-shaped noodles)
• 4 tomatoes, dried in oil
• 2 m.-large zucchini
• 1 pack of feta cheese, approx. 200 g
• 200 g cocktail tomatoes
• 10 green olives, pitted
• 1 bell pepper(s), red
• 50 ml olive oil
• 35 ml Melfor vinegar or other mild vinegar
• Salt and pepper, freshly ground
• 1 tbsp dried herbs, Greek or Provençal

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 28 minutes

vegetarian, quick and easy preparation

First, cook the kritharaki until al dente, drain, and rinse with cold water. Then set aside. Wash the zucchini thoroughly and cut into small cubes, skin on. Season well with salt and set aside in a bowl for about 10 minutes. In the meantime, chop the sun-dried tomatoes into small pieces. Quarter or halve the cherry tomatoes, depending on their size, and dice the bell pepper. Cut the feta cheese into small pieces. Finely slice the olives. Heat a little of the oil in a pan. Squeeze the zucchini cubes well and fry in the oil until golden brown, seasoning with the Greek herbs. Mix the kritharaki with the other ingredients in a large bowl and season with the remaining oil, vinegar, salt, and pepper. The salad tastes best when refrigerated for at least 2 hours. Then season again with salt and pepper.