Greek rice noodle salad

Ingredients for 6 servings:

• 500 g noodles (kritharaki)
• salt water
• 1 large cucumber(s)
• 1 package of feta cheese (approx. 200 g)
• 2 cloves garlic
• 1 tbsp mayonnaise
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

with kritharaki noodles

Cook the kritharaki in salted water according to the package instructions. Strain, rinse, and transfer to a bowl. Grate a cucumber into the salad and crumble in the feta cheese. I’ve found that the salad tastes creamier when the cheese isn’t light. Squeeze in 1-2 cloves of garlic, depending on your taste. The dressing can also be adjusted to your liking. I always add about 1 tablespoon of mayonnaise, a little vinegar and oil, and finally season with salt and pepper. You can serve the salad immediately or let it sit for a day. In this case, add more seasoning or adjust the dressing, as the rice noodles absorb a lot of liquid. The salad is a great side dish for a barbecue for about 6 big eaters and is also delicious reheated in the microwave.