John Myers
Kritharaki Antipasti Salad
The perfect kritharaki antipasti salad recipe with a picture and simple step-by-step instructions.
- 300 g Kritharaki are rice-shaped noodles
- 1 glass Roasted peppers
- 1 Pc. Cucumber
- 200 g Feta
- 150 g Artichoke hearts, marinated from the refrigerated shelf
- 150 g Large olives stuffed with almonds
- 200 g Cherry tomatoes
- 8 Pc. Dried tomatoes in oil
for the dressing:
- Salt pepper
- 1 pinch Sugar
- 2 tbsp Ajvar mild
- Dried oregano
- Dried thyme
- Olive oil
- Balsamic bianco
- N. B. Spice mix for Greek salad, with mint
- 0,5 bunch Parsely
- Cook the kritharaki according to the package instructions in boiling salted water for about 12 minutes. Drain through a sieve and rinse with cold water so that the kritharaki do not stick together afterwards. Let the kritharaki cool down.
- Halve the tomatoes, chop the drained sun-dried tomatoes, peel the cucumber in half and cut into cubes. Dice the feta, cut the artichoke hearts in half and cut the drained roasted peppers into cubes or strips.
- Mix a dressing from olive oil, vinegar and the dried herbs, salt, pepper, sugar and ajvar.
- Mix the cold Kritharaki with all the other ingredients and pour the dressing on top. Chop parsley and add. Stir well and, if necessary, add other spices to taste.
- Instead of or in addition to ajvar, you can stir a beaker of yoghurt into the dressing. The amount is enough as a side dish for about 6 people. As a main course with z. B. Baguette for about 4 people.
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