John Myers
Kritharaki Salad Hot
The perfect kritharaki salad hot recipe with a picture and simple step-by-step instructions.
- 250 g Kritharaki (Greek pasta in rice form)
- 120 g Coarse salami
- 2 medium-sized Shallots
- 3 tbsp Olive oil
- 2 thicker Spring onion sticks
- 1 size Red peppers
- 120 g Cucumber
- 15 Pcs. Black olives
- 120 g Paprika pulp (Ajvar)
- 120 g Sour cream
- 2 tsp struck Salt
- 1 Tbsp. Sugar
- 2 tbsp Light balsamic vinegar
- 1 tsp easy go. Chilli flakes
- Boil the kritharaki in approx. 3 liters of well-salted water until slightly firm to the bite, pour through a sieve, rinse briefly under cold water and transfer to a larger bowl.
- Cut the salami into large cubes. Skin the shallots, finely dice. First fry the salami in a pan in olive oil, add the shallot cubes and sauté briefly until translucent. Then immediately add everything still hot to the pasta and fold in thoroughly.
- Wash all vegetables and dry them well. Clean the spring onions, cut into rings that are not too thin. Core the peppers and cut into very small cubes. Slice the cucumber and then cut it into smaller cubes. Quarter the olives. Fold everything under the pasta.
- Mix a cream from ajvar, sour cream, salt, sugar, vinegar and chilli flakes and mix it thoroughly with the salad. At best, it should soak for 2 hours before consumption. Before serving, if necessary, season again “sweet-sour-hot” and – if he has soaked up the ajvar cream too much – make it smoother with 1 – 2 tablespoons of yoghurt.
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