John Myers
Contents
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Ingredients
- 300 g Kritharaki; Rice noodles
- 600 g Cucumber
- 2 Red peppers
- 70 g Onions
- 2 Garlic cloves
- 120 g Pickled green peppers
- 250 g Feta
- 100 g Black pitted olives
- 1 Lemon
- 100 ml Olive oil
- Salt
- Pepper from the grinder
- 0,5 tsp Sugar
Instructions
- Cook the pasta in boiling salted water for about 10 -12 minutes. Drain and rinse with cold water.
- Peel the cucumber, cut off the ends and dice finely. Wash the peppers, remove the white partitions and cut into fine cubes. Peel the onion and garlic, dice finely. Set aside 3-6 peppers for decoration. Cut off the stalk from the rest and cut into thin rings. Also cut the feta into cubes. Cut the olives into rings. Put everything together with the pasta in a bowl.
- For the marinade, squeeze the lemon. Season the juice with pepper, salt and sugar. Withhold the olive oil. Mix the marinade with the salad and let it steep for at least 1 hour.
- Tip 4: This refreshing salad is perfect as a barbecue salad.
Nutrition
Serving: 100gCalories: 161kcalCarbohydrates: 2.2gProtein: 4gFat: 15.2g
