Kritharaki Salat Mit Feta Ein Frischer Sommer Orzo Salat
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.
Zutaten für : 4 servings
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.