Summary

Ingredients

• 250 g noodles, (Kritharaki)
• 2 tomato (s)
• 0.5 ½ cucumber (s)
• 150 g hot peppers, pickled
• 2 onion (s), red
• 1 clove garlic
• 75 g olives, black, stone-free, halved
• 200 g sheep cheese, diced
• 1 can beans, large, white
• 5 tablespoon balsamic vinegar, lighter
• 2 tablespoon syrup, (agave syrup)
• 2 tablespoon water
• 5 tablespoon olive oil
• Pepper, freshly ground
• salt

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Instructions

1. Cook the pasta in boiling salted water, drain. Wash tomatoes and cucumber and roughly dice. Cut the pepperoni into rings. Rinse the beans, drain them. Peel and finely dice the onions and garlic. Put all of the above ingredients in a bowl and mix loosely. Make a vinaigrette from vinegar, oil, water and agave syrup, pour over the prepared salad ingredients, season with salt and pepper and mix carefully. Let the whole thing go through for about 1/2 hour and then season again to taste. Finally fold in the sheep`s cheese and olives. Sprinkle with freshly ground pepper. This salad goes well with all typical Greek meat dishes or simply as a side dish when grilling.