Preparation 15 minutes, waiting time 15 minutes
This isn’t a Scottish recipe, but in the late summer we fancied a little bit of Italian in our life! So we created this colourful salad, perfect for a picnic.
- 400 g Kritharaki = Greek noodles
- 1 bunch of basil or rocket
- 15 cherry tomatoes
- 6 olives
- 50 g of Feta
- 1/2 red onion
- olive oil
- balsamic vinegar
- salt & pepper
Cook the Kritharaki according to the instructions.
While the noodles are cooking, prepare the remaining ingredients. First, halve the cherry tomatoes, then cut the red onion into small pieces and mix together with the tomatoes.
For the dressing mix olive oil and balsamic vinegar with salt and pepper and drizzle over the tomatoes.
Cut the olives and add to the marinated tomatoes.
Divide the feta into small cubes and chop the basil roughly. Put both aside. Add the boiled noodles to the marinated tomatoes and mix well.
Let the noodles cool down (about 15 minutes). Then add the chopped basil leaves and the diced feta to the salad. Season with salt, pepper and balsamic vinegar.