Summary

Ingredients

• 500 g noodles (Kritharaki)
• Salt water
• 1 large cucumber (s)
• 1 packet feta cheese (approx. 200 g)
• 2 cloves garlic
• 1 tablespoon mayonnaise
• 2 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• salt and pepper

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Instructions

1. Cook the kritharaki in salted water according to the instructions on the packet. Sieve, quench and transfer to a bowl. Now grate in a cucumber and crumble in the feta cheese. In my experience, the salad tastes creamier if the cheese is not a light product. Depending on your taste, squeeze 1 - 2 cloves of garlic.
2. The dressing can also be adjusted to taste. I always add about 1 tablespoon of mayonnaise, some vinegar and oil and finally season the whole thing with salt and pepper.
3. You can serve the salad straight away or let it sit for a day. In this case, season again or adjust the dressing, as the rice noodles draw a lot of liquid.
4. The salad is ideal as a grill side dish for around 6 good eaters and tastes delicious even when warmed up in the microwave.