Farfalle Tricolore salad with chicken
Easy
Serve hot
Greek tricolore salad
Easy
Serve cold
Print recipe
Ingredients
- Farfalle Tricolore (A32) 250 g
- Cucumber (half rings) 50 g
- Red pepper (macédoine) 80 g
- Red onion (half rings) 15 g
- Multicolored cherry tomatoes 40 g
- Greek black olive +/- 7 pcs.
- Olive oil ½ tbsp.
- Lemon juice ½ lemon
- Feta cheese 30 g
- Flat-leaf parsley
- Salt and pepper
- Mint (decoration)
Preperation
Our producst you need
Ingredients
- Farfalle Tricolore (A32) 250 g
- Cucumber (half rings) 50 g
- Red pepper (macédoine) 80 g
- Red onion (half rings) 15 g
- Multicolored cherry tomatoes 40 g
- Greek black olive +/- 7 pcs.
- Olive oil ½ tbsp.
- Lemon juice ½ lemon
- Feta cheese 30 g
- Flat-leaf parsley
- Salt and pepper
- Mint (decoration)
Greek tricolore salad
Preperation
Mix lemon juice and olive oil in a bowl and season to taste. Add all the vegetables (except the flat-leaf parsley) and mix well. Then add the still frozen farfalle tricolore. Cover everything well and let it thaw in the fridge.
Just before serving, add the flat-leaf parsley, dress and finish with the crumbled feta and the mint sprig.