Greek rice salad
Instructions
Boil the rice in salted water, leave it to drain al dente and cool it under running water.
Leave it to drain again, arrange them) on a dish and season with a spoon of oil.
Cut the tomatoes into slices, remove the seeds and supporting them on the rice.
Cut and let stand the cucumber, squeeze it between your hands and place it between the slices of tomato.
Cut thin slices red onion, put them in water for a few minutes to addolcirle and place these on the other vegetables.
Crumble the cheese by hand, add the rice and sprinkle the whole with plenty of oregano.
Aside from preparing a sauce obtained by blending the yoghurt with a tablespoon of olive oil, some red onion rings (required by), a few slices of cucumber, salt and a pinch of oregano.
Season the rice with the sauce and serve.
Ingredients and dosing for 4 persons
- 300 g of rice
- 200 g of greek cheese (or cheese quartirolo)
- 2 ripe tomatoes
- 1 cucumber
- 100 g of yoghurt skinny
- 1 red onion
- Oregano
- 2 tablespoons of olive oil extra virgin
- Salt