I reach for Kritharaki Salat Mit Feta when the day runs warm and the grill hums nearby. Small rice shaped pasta meets cool cucumber and sweet tomato. Briny feta adds lift. Olive oil and lemon bring the shine. We toss and taste and smile. We love how this bowl fits so many moments. Kritharaki Salat works with easy prep. Kritharaki Rezepte Salat gives you a base you can riff on. Kritharaki Salat Mit Hackfleisch waits in the wings for a heartier plan. Griechischer Salat Kritharaki keeps the spirit classic. Kritharaki Salat Zum Grillen sits next to skewers and cold drinks. Kritharaki Rezepte Vegetarisch keeps things light and kind. I make it for friends and for quiet lunches. We stir, we taste, we add a little lemon. The pasta stays tender. The herbs smell bright. Every bite feels clean and friendly.
Table of Contents
- 1) Key Takeaways
- 2) Easy Kritharaki Salat Mit Feta Recipe
- 3) Ingredients for Kritharaki Salat Mit Feta
- 4) How to Make Kritharaki Salat Mit Feta
- 5) Tips for Making Kritharaki Salat Mit Feta
- 6) Making Kritharaki Salat Mit Feta Ahead of Time
- 7) Storing Leftover Kritharaki Salat Mit Feta
- 8) Try these salad recipes next
- 9) Kritharaki Salat Mit Feta
- 10) Nutrition
1) Key Takeaways
We build a bowl that tastes bright and calm. Small rice shaped pasta meets juicy tomato and cool cucumber. Feta brings salt and cream. Lemon and olive oil tie it all together. I write this on Emilia Rezepte with a full plate nearby and a grin that gives me away.
Prep stays short and tidy. Pantry items lead the way. The dish fits a grill night and a lunch box. Kids ask for seconds. Grown ups pack it for work. The bowl lands on the table and people lean in.
The recipe comes from Emilia for readers of Emilia Rezepte. We keep the method clear and the steps close. You can riff with herbs or olives. You can serve warm or cold. The taste holds steady and kind.
2) Easy Kritharaki Salat Mit Feta Recipe
I reach for Kritharaki Salat Mit Feta on warm days when time runs thin. Kritharaki Salat Mit Feta sits ready for last minute plans and quick invites. We boil the tiny pasta. We chop what we have. We crumble feta and call it dinner.
The bowl eats like Greek orzo salad with feta which is a friendly way to say it hits that clean salt lemon line we crave. My friend once said it tasted like a hug from a breeze. I laughed then I took another bite and nodded. The bowl asks for little and gives a lot.
On Emilia Rezepte we keep things real. I write what I cook. I cook what I love. This stays in my top five for easy week meals and backyard spreads. It travels well. It waits in the fridge without fuss. It keeps its snap and its charm.
3) Ingredients for Kritharaki Salat Mit Feta
Kritharaki orzo pasta A small rice shaped pasta that cooks fast and holds dressing well. It gives the salad soft chew and a neat look in the bowl.
Feta cheese I like a block that I crumble by hand. The brine and the creamy bite lean into the lemon and lift every forkful.
Cherry tomatoes Sweet halves bring juice and color. They play nice with herbs and keep the salad bright.
Cucumber I use an English one with thin skin. The crisp bite cools the pasta and gives the bowl a clean crunch.
Red onion Thin slices wake the mix. A quick rinse in cold water softens the sting and keeps the flavor kind.
Red bell pepper Small dice for sweet snap. It adds shine and a gentle pepper note that does not steal the show.
Kalamata olives A few for depth and a hint of winey salt. Pit them first so the toss stays easy.
Flat leaf parsley Fresh chopped leaves bring a green note that ties the room together. Dill works too for a softer tone.
Mint Ten small leaves, chopped fine. The cool lift makes each bite feel new.
Lemon Zest and juice give shine and snap. The acid brightens the feta and steadies the oil.
Extra virgin olive oil A round mouthfeel and a grassy finish. Pick one you like to taste on its own.
Dried oregano Just a pinch for a warm herb line. Rub it between your fingers to wake the oils.
Garlic One small clove minced fine. It stays in the background and keeps things lively.
Salt and black pepper Season the water and season the dressing. Taste as you go and keep it balanced.
4) How to Make Kritharaki Salat Mit Feta
Step 1 Boil kritharaki in well salted water until just tender then drain. Spread on a tray so the steam lifts and the pasta cools fast.
Step 2 Whisk olive oil lemon zest lemon juice garlic oregano salt and pepper in a large bowl. The dressing tastes bright and round.
Step 3 Add cooled pasta tomatoes cucumber onion bell pepper and olives. Toss gently so the shapes stay neat and the mix stays light.
Step 4 Fold in feta with a soft hand. Keep some larger bits for creamy pops in the bowl.
Step 5 Taste and adjust with more lemon or a pinch of salt. Chill for a short rest so flavors meet and settle.
Step 6 Serve in a wide dish. Finish with parsley and mint. This reads like orzo feta salad and it wins smiles fast.
5) Tips for Making Kritharaki Salat Mit Feta
Salt the cooking water well. The pasta should taste seasoned before it meets the dressing. Cool the pasta on a sheet so it does not clump.
Keep the cut small and even. Small pieces coat well and sit easy on a fork. Swap mint for dill for a mellow green note. Add capers if you like a briny kick.
For grill nights use Kritharaki Salat Zum Grillen as your guide and serve this next to skewers and grilled veggies. For a heartier plan see Kritharaki Salat Mit Hackfleisch and add warm spiced meat on top.
6) Making Kritharaki Salat Mit Feta Ahead of Time
Dress the pasta with half the sauce then chill. Add the rest right before you serve. The pasta drinks a bit in the fridge so a fresh splash brings it back to life.
This method fits meal prep and travel. I pack it in a wide container so the mix does not bruise. The taste on day two stays clean. The herbs hold their color.
Use ideas from Kritharaki Rezepte Salat and Kritharaki Rezepte Vegetarisch to switch the add ins. Chickpeas work. Roasted peppers work. The core stays the same and steady.
7) Storing Leftover Kritharaki Salat Mit Feta
Store leftovers in a tight container in the fridge for four days. Stir before serving. Add a squeeze of lemon and a thread of olive oil to wake the flavors.
If you plan a picnic set the bowl on ice. Keep the feta cool. Pack herbs in a small bag and fold them in at the last minute for bright color and scent.
For a classic Greek feel nod to Griechischer Salat Kritharaki and add extra tomato and olive before you serve. The bowl looks fresh and tastes crisp.
8) Try these salad recipes next
[yarpp]9) Kritharaki Salat Mit Feta
Kritharaki Salat Mit Feta Ein Frischer Sommer Orzo Salat
Zutaten
- 300 g kritharaki orzo pasta
- 200 g feta cheese crumbled
- 250 g cherry tomatoes halved
- 1 cucumber diced
- 1 small red onion thinly sliced
- 1 red bell pepper diced
- 80 g pitted Kalamata olives
- 1 small bunch flat leaf parsley chopped
- 8 to 10 mint leaves chopped
- 1 lemon zest and juice
- 5 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 small garlic clove minced
- Salt to taste
- Black pepper to taste
Anleitung
- Cook the kritharaki in well salted water until just tender then drain and cool.
- Whisk olive oil lemon juice lemon zest garlic oregano salt and pepper in a large bowl.
- Add the cooled pasta tomatoes cucumber onion bell pepper olives parsley and mint.
- Fold in the feta gently so it keeps some soft chunks.
- Taste and adjust with more lemon salt or pepper.
- Chill for twenty minutes for the flavors to meet then serve.
10) Nutrition
Serving size about one cup. Calories 420. Sugar 6 g. Sodium 710 mg. Fat 20 g. Saturated fat 7 g. Carbohydrates 48 g. Fiber 4 g. Protein 13 g. Cholesterol 30 mg. Values are estimates from my kitchen notes at Emilia Rezepte and they match what I see when I cook this often.
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