I make this Kritharaki Salat Mit Feta when the day runs warm and the table asks for color. Tender orzo shaped pasta cools, juicy tomato blushes, crisp cucumber snaps, and briny feta softens the edges. A bright lemon and olive oil dressing ties the bowl together and keeps every bite light and clean. We cook the pasta, we toss the veg, we shower fresh herbs, and we watch the bowl vanish. This mix works with picnics, weeknight meals, and long chats on the balcony. It fits many plans and holds well in the fridge. You can add grilled chicken or try olives for extra pop. Think of it as your easy base that plays nice with almost anything. Here you find Kritharaki Salat and Kritharaki Rezepte Salat in a friendly, calm voice. I share ideas for Kritharaki Salat Mit Hackfleisch, a tip for Griechischer Salat Kritharaki, and a make ahead plan for Kritharaki Salat Zum Grillen. For meat free days, I note Kritharaki Rezepte Vegetarisch. From my small kitchen at Emilia Rezepte, this is simple food that feels good.
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
I cook with a calm hand and a clear plan. This salad tastes bright and fresh. The pasta holds a gentle bite. The feta brings a creamy edge. The veg stays crisp. The herbs lift the whole bowl. The dressing leans on lemon and good olive oil. The method stays simple and kind to busy days.
We serve it warm weather or cool. We pack it for work or picnics. We mix it with grilled food and long talks. I keep the seasoning light and clean. Salt meets acid. Pepper adds a soft kick. It all sits well on the fork and in the fridge.
I write as Emilia on Emilia Rezepte. You can find more friendly recipes on https://www.emiliarezepte.com. I keep the steps short. I keep the flavors honest. I test the path so you can cook with ease and enjoy the meal without fuss.
2 Easy Kritharaki Salat Mit Feta Recipe
I reach for Kritharaki Salat Mit Feta when the day runs long and I still want color on the table. Kritharaki Salat Mit Feta gives me cool pasta that carries lemon and olive oil and a good crumble of feta. The bowl looks cheerful. The flavor feels light. The cleanup stays quick. I call that a win.
We start with orzo. We cool it so the grains stay loose. We add cucumber for snap and tomato for juice. Red onion brings a bit of bite. Parsley and mint soften the edges. The dressing clings to each curve and keeps the bite clean and clear. This orzo salad with feta makes smart use of the pantry and the crisper.
On Emilia Rezepte I cook for real life. Short list. Big taste. Kritharaki Salat works for lunch at home. Griechischer Salat Kritharaki fits a spread with grilled chicken. Kritharaki Rezepte Vegetarisch helps on meat free days. A plate of Greek orzo and feta salad starts simple and ends with happy faces.
3 Ingredients for Kritharaki Salat Mit Feta
Kritharaki orzo pasta Small rice shaped pasta cooks fast and holds dressing well. I like the soft chew and the way the curves trap lemon and oil.
Feta A creamy and salty cheese that crumbles into small pockets. It rounds the sharp edges and adds rich flavor in every spoon.
Cherry tomatoes Sweet and juicy halves that burst with a light squeeze. They bring color and a quick hit of brightness to each bite.
Cucumber Cool crisp cubes that balance the feta. I peel if the skin feels tough. I scrape the seeds if the center holds too much water.
Red onion Fine dice gives a mild bite. I soak the bits in lemon for a few minutes so the flavor turns gentle and clean.
Red bell pepper Small pieces add crunch and sweet notes. The color lifts the bowl and the texture helps the salad stay lively.
Kalamata olives Pitted and sliced for ease. They add a deep briny note that pairs well with feta and herbs.
Fresh parsley and mint Roughly chopped leaves wake up the mix. The herbs cool the palate and bring a garden scent.
Extra virgin olive oil The base of the dressing. Choose a smooth bottle with a soft pepper finish for a clean taste.
Lemon juice and zest Fresh juice brings bright acid. A little zest lifts aroma. Together they make the salad sing.
Dijon mustard A small spoon helps the dressing hold. It adds a quiet tang without stealing the show.
Honey A touch rounds the acid. You can use maple if you like a deeper note. Keep the hand light.
Garlic One small clove grated fine. The flavor spreads fast so a little goes a long way.
Sea salt and black pepper Season to taste. Add a pinch. Taste again. Stop when the bite feels balanced and bright.
4 How to Make Kritharaki Salat Mit Feta
Step one cook and cool Boil the kritharaki in well salted water until just tender. Drain then rinse quickly to stop the cook. Spread on a tray so the steam lifts and the grains loosen.
Step two mix the dressing Shake oil lemon Dijon honey garlic salt and pepper in a jar. The mix turns glossy and smooth. Taste and adjust with a drop more lemon or a pinch of salt.
Step three prep the veg Halve the tomatoes. Cube the cucumber. Dice the red onion fine. Chop the pepper small. Slice the olives. Roughly chop parsley and mint.
Step four bring it together Tip cooled pasta into a large bowl. Add tomatoes cucumber onion pepper and olives. Pour the dressing over and toss until each grain shines.
Step five add feta and herbs Crumble the cheese over the bowl then fold in parsley and mint with a gentle hand. The mix should look loose and glossy.
Step six rest and serve Let the salad sit for ten minutes so flavors settle. Spoon into a wide dish and serve. This kritharaki pasta salad with feta travels well and plates clean.
5 Tips for Making Kritharaki Salat Mit Feta
Salt the water well The pasta pulls in flavor as it cooks. A well seasoned pot means better bites later with less guessing at the bowl.
Cool the pasta fully Warm grains drink too much dressing. Spread the pasta and let air move. You get a loose and light forkful every time.
Balance with acid and fat Taste the dressing on a piece of pasta. Add a squeeze of lemon if it feels flat. Add a spoon of oil if it bites too hard. That small check saves the dish.
Cut small and even Small pieces mean each bite carries a mix of veg cheese and pasta. The fork finds balance without effort.
Serve with grill nights Kritharaki Salat Zum Grillen pairs well with chicken or fish. On busy weeks I keep a box ready for fast meals.
6 Making Kritharaki Salat Mit Feta Ahead of Time
Dress in two parts Toss half the dressing with the cooled pasta so it stays moist. Hold the rest for serving. The bite stays bright and clean.
Keep items separate Store chopped onion and herbs in small boxes. Fold them in close to meal time. The flavor stays fresh and the color holds.
Pack for travel This Orzo Salad packs like a champ. The grains stay firm and the feta keeps shape. A simple orzo salad with feta saves the day at work or on the road.
7 Storing Leftover Kritharaki Salat Mit Feta
Use a tight box Air turns pasta dull. A snug lid keeps the salad lively. I like clear boxes so I see what I have and eat it on time.
How long it keeps In the fridge the salad holds well for three to four days. Before serving stir in a spoon of dressing and a squeeze of lemon to wake it up.
Freshen the bowl Add a handful of parsley and a small crumble of feta. The look turns new and the taste feels sharp again. Greek Feta Salad fans will be happy.
8 Try these salad recipes next
[yarpp]9 Kritharaki Salat Mit Feta
Kritharaki Salat Mit Feta | Frischer Orzo Salat Von Emilia
Zutaten
Salat
- 300 g Kritharaki Orzo Pasta
- 200 g Feta in Wuerfeln
- 250 g Kirschtomaten halbiert
- 1 Salatgurke in kleinen Wuerfeln
- 1 rote Paprika in Stuecken
- 1 kleine rote Zwiebel fein gewuerfelt
- 80 g entsteinte schwarze Oliven
- 1 Bund glatte Petersilie grob gehackt
- 1 Bund frische Minze grob gehackt
Dressing
- 3 EL Olivenoel extra
- 2 EL Zitronensaft frisch gepresst
- 1 TL Dijon Senf
- 1 kleine Knoblauchzehe fein gerieben
- 1 TL Honig oder Ahornsirup
- 0.5 TL Meersalz
- Frisch gemahlener Pfeffer
- Optional ein Schuss Rotweinessig
Anleitung
- Kritharaki in reichlich gesalzenem Wasser al dente kochen, abgiessen und kalt abschrecken, gut abtropfen lassen.
- Fuer das Dressing Olivenoel Zitronensaft Senf Knoblauch Honig Salz und Pfeffer in einem Glas kraeftig schuetteln.
- Gemuese Tomaten Gurke Paprika und Zwiebel in eine grosse Schuessel geben.
- Abgekuehlte Kritharaki zugeben und mit dem Dressing mischen bis alles sanft glaenzt.
- Feta Oliven Petersilie und Minze unterheben, vorsichtig ruehren damit die Wuerfel ganz bleiben.
- Noch einmal abschmecken, bei Bedarf mehr Zitronensaft Salz oder Pfeffer zufuegen.
- Vor dem Servieren zehn Minuten ruhen lassen, danach anrichten und geniessen.
10 Nutrition
I keep portions steady so you can plan with ease. One serving sits around four hundred thirty calories. Protein lands near thirteen grams. Fiber stays close to four grams. Fat sits near nineteen grams with a modest slice from the cheese. Carbs hover near forty nine grams.
Sodium can rise with olives and feta. I taste before I add more salt. A squeeze of lemon brightens without adding salt. That small swap helps balance your plate.
For a lighter bowl use more cucumber and herbs and less pasta. For a bigger meal add grilled chicken or chickpeas. Kritharaki Salat Zum Grillen makes smart plates for busy weeks and relaxed weekends.
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