Greek Kritharaki Salad

Summary

Ingredients

• 500 g Kritharaki (noodles in rice form)
• 200 g feta cheese
• 200 g Kalamata olives, with or without stone
• 100 ml olive oil
• 3 small bell peppers, red, diced
• 3 spring onions, cut into thin rings
• 1 lemon (s), organic, juice and grated zest
• 3 tablespoon pine nuts, toasted
• 2 tablespoon herb vinegar or white wine vinegar
• 1 clove (s) garlic, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon oregano, dried
• 1 teaspoon caraway seeds, ground
• salt and pepper
• 1 pinch (s) sugar
• Capers, optional

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Instructions

1. Cook the pasta in plenty of boiling salted water until firm to the bite, drain and mix with a little olive oil in a large bowl. Mix the crumbled feta, bell peppers, olives and spring onions into the rice noodles.
2. For the dressing, mix lemon juice, a little lemon zest, vinegar, garlic, oregano, mustard and caraway seeds in a small bowl. Gradually add the olive oil. Season with salt and pepper, then let it steep. Possibly add a little sugar. Pickled capers can also be added to taste.
3. Add the dressing to the salad ingredients and mix everything carefully. Sprinkle with the toasted pine nuts.
4. Tastes great on its own, but also wonderful with grilled meat.