Italian Greek Salad

Ingredients

Cherry tomatoes 200 g

Red bell pepper 1

Yellow bell pepper 1

Cucumber 1

Red onion 1

Feta cheese 180 g

Olives 80 g

Shrimp 150 g

Farfalle pasta 50 g

Capers 2 tbsp

Olive oil 3 tbsp

Lemon juice 2 tbsp

Parsley 1 bunch

Basil 1 sprig

Salt

Ground black pepper

Wash and dry the cherry tomatoes and cucumber. Cut the cherry tomatoes into quarters, trim the ends of the cucumber, and dice.

Wash the bell peppers, remove the seeds, rinse again, dry, and dice.

 Cook the farfalle in boiling salted water according to package instructions. Drain the pasta in a colander, drizzle with olive oil, and toss gently.

Wash and dry the parsley, trim off any long stems, and finely chop the herbs. Wash and dry the basil leaves. Halve the olives, dice the feta cheese, and crumble it into small pieces with your hands. Peel the onion and cut into quarter rings.

In a large salad bowl, combine the chopped bell peppers, cherry tomatoes, cucumbers, parsley, olives, shrimp, capers, onion, and farfalle pasta. Drizzle with lemon juice and olive oil, season with salt and pepper (to taste), and toss.

Add the feta cheese to the salad, toss again gently, and garnish with basil leaves.

Enjoy!