Summary

Ingredients

• 500 g Kritharaki (noodles in rice form)
• 4 tomato (s), dried in oil
• 2 zucchini
• 1 packet feta cheese, approx. 200 g
• 200 g cocktail tomatoes
• 10 olives, green, pitted
• 1 red pepper (s)
• 50 ml olive oil
• 35 ml milk vinegar or other mild vinegar
• Salt and pepper, freshly ground
• 1 tablespoon herbs, Greek or Provence herbs, dried

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Instructions

1. First cook the kritharaki until al dente, drain and rinse with cold water. Then put aside.
2. Wash the zucchini well and cut into small cubes with the skin on. Salt them well and set aside in a bowl for about 10 minutes.
3. In the meantime, cut the sun-dried tomatoes into small pieces. Quarter or halve the cocktail tomatoes, depending on their size, and dice the bell pepper. Cut the feta cheese into small pieces. Cut the olives into fine rings.
4. Heat some of the oil in a pan. Squeeze out the zucchini cubes well and fry them in the oil until golden brown, seasoning with the Greek herbs.
5. Mix the kritharaki with the ingredients in a large bowl and season with the remaining oil, vinegar, salt and pepper.
6. The salad tastes best when it can steep in the refrigerator for at least 2 hours. Then season the salad again with salt and pepper.