Real Recipes From Real Home Cooks ®

betty's greek noodle salad

Recipe by
Betty Bramanis
Sydney

This is my 10 year old daughter's favourite! Thin egg noodles loaded with Greek dressing and Greek salad all tossed together to create a very happy salad. Serve with grilled meats and good quality dense bread to sop up all the dressing - yum! Please note that I don't add red onion as our family isn't a fan, feel free to add half a red onion, sliced thinly if you are a lover of onions. **Cook time is roughly the time needed to cook the vermicelli**

yield 6 -8 as a side dish
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For betty's greek noodle salad

  • 250g (9oz) package of vermicelli egg noodles
  • 3 tablespoons good quality olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 a garlic cloves, minced fine
  • 2 tablespoons fresh oregano, chopped
  • 1 can lentils, rinsed well and drained
  • 12 cherry tomatoes, chopped in half
  • 1 lebanse cucumber, diced smallish
  • 1/2 cup kalamata olives, chopped
  • 150g (5 oz) greek feta - crumbled

How To Make betty's greek noodle salad

  • 1
    Cook the noodles as directed on the packet and rise under cold water. Drain well. Pop into a large serving bowl.
  • 2
    Put the oil, lemon juice, vinegar, garlic and oregano in a small jug and whisk well - this is your dressing
  • 3
    Place the remaining ingredients on top of the noodles and pour over the dressing. Use a set of tongs to mix well and serve.
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