Summary

Ingredients

• 500 g noodles, (Greek Kritharaki)
• 1 onion (s), red
• 2 shallot (s)
• 1 cucumber (s)
• 5 tomato (s)
• 1 bunch chives, fresh
• 0.5 ½ bunch oregano, fresh
• 2 sprigs thyme, fresh
• 20 olives, Kalamata
• salt
• Pepper, freshly ground
• 5 tablespoon oil, (orange oil)
• 1 tablespoon flavor, (orange sugar - sugar flavored with orange zest)
• 3 tablespoon balsamic vinegar
• tomato paste
• Feta cheese or sheep cheese
• Garlic, fresher

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Instructions

1. Cook the kritharaki in lightly salted water according to the instructions on the packet.
2. Peel the cucumber and do not dice too finely.
3. The tomatoes, which should be aromatic tomatoes (e.g. black plum), quarter and then cut into pieces that are not too small.
4. Peel the red onion and shallots and cut into rings.
5. Now cut the herbs into small pieces as well, keep a few for decoration.
6. Fold everything together with the olives into the kritharaki in a bowl that is not too small.
7. Now the vinaigrette is prepared:
8. Mix the orange oil with the balsamic vinegar and the orange sugar. Season well with salt and pepper and pour over the salad.
9. Let the salad stand for a while and season again if necessary, as the rice noodles absorb a lot of the spices and flavors.
10. Garnish with the retained herbs.
11. If you want, you can add some diced feta or sheep cheese or season the salad with a little chopped fresh garlic.
12. And if you like it a little more tomato, you can mix the kritharaki with tomato paste after cooking and then continue as described above.
13. We like this salad with grilled meats with baguette and tzatziki.