Kritharaki Salad (Greek Pasta Salad)

Ingredients for 4 servings:

• 250 g Kritharaki (rice-shaped noodles)
• 1 cucumber(s)
• 400 g tomatoes, small
• 1 package of feta cheese or shepherd’s cheese
• 1 onion(s), red
• 5 tsp oregano, dried
• some basil, fresh
• 6 tbsp rapeseed oil or sunflower oil
• 1 lemon(s), juice
• 1 garlic clove(s)
• 1 tbsp honey
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple, vegetarian, easily digestible

Cook the kritharaki in plenty of salted water according to the package instructions until al dente. Then place in a colander and rinse under cold water. Drain briefly. Meanwhile, wash the vegetables. Quarter the cucumber lengthwise and dice. Halve the small tomatoes, peel the onion and dice it finely. Finely dice the feta or shepherd’s cheese, place it in a small bowl, and sprinkle with oregano. I place the cheese next to the salad, as not everyone likes feta or shepherd’s cheese. Mix together a dressing of oil, freshly squeezed lemon juice, crushed garlic, honey, salt, and pepper. Place the cucumber, tomato, and onion in a suitable bowl. Add the drained pasta and the dressing and mix everything together well, preferably with your hands. Season to taste with more salt and lemon juice. Slice some freshly picked basil leaves and serve with the salad. Place the feta or shepherd’s cheese with the oregano in the bowl next to the salad or sprinkle it over the salad.