Rice Noodle Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g noodles, Greek rice noodles (Kritharaki)
- 3 clove (s) garlic
- 500 g cherry tomato (s)
- 1 onion (s)
- 200 g feta cheese
- 50 g olives, black
- 0.5 ½ cucumber (s)
- 0.5 ½ pot basil
- 2 tablespoon chives, fresh
- 4 tablespoon vinegar (white wine vinegar)
- 7 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the noodles together with the unpeeled garlic cloves in salted water until the noodles are firm to the bite. Pour through a sieve, drain and cool.
- Find the garlic cloves between the noodles and put them aside for the time being, as these are needed for the dressing.
- Cut the tomatoes, olives, onions, feta cheese, cucumber, chives and basil into small pieces. The pieces shouldn`t be bigger than the rice noodles. Put everything in a salad bowl and mix with the cooled noodles.
- For the dressing, peel the garlic cloves and crush them in a mortar (if you don`t have a mortar, you can simply crush the garlic with a fork). Add the vinegar, oil and spices. Pour the dressing over the salad and mix well. Season again with salt and pepper.
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