Kritharaki Salad with Feta and Olives
A refreshing Kritharaki salad combined with feta cheese, Kalamata olives, and vibrant vegetables, perfect as a side dish or main course.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 500 g Kritharaki (rice-shaped pasta)
- 200 g Feta cheese, crumbled
- 200 g Kalamata olives, pitted
- 100 ml Olive oil
- 3 small red bell peppers, diced
- 3 spring onions, sliced
- 1 organic lemon, juiced and zested
- 3 tbsp Pine nuts, toasted
- 2 tbsp Herb vinegar or white wine vinegar
- 1 clove Garlic, minced
- 1 tsp Dijon mustard
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- Salt and pepper to taste
- 1 pinch Sugar
- Capers, optional
Instructions
- Cook the pasta in plenty of boiling salted water until al dente, then drain and toss with a little olive oil in a large bowl.
- Add the crumbled feta, bell peppers, olives, and spring onions to the pasta.
- In a small bowl, combine lemon juice, lemon zest, vinegar, garlic, oregano, mustard, and cumin for the dressing.
- Gradually whisk in the olive oil. Season with salt and pepper, and let it sit to infuse the flavors.
- Stir in a bit of sugar if desired and add capers if using.
- Pour the dressing over the salad ingredients and gently mix.
- Top with toasted pine nuts before serving.
Notes
This salad is delicious on its own, but also pairs wonderfully with grilled meats.
Find it online: https://bestrezepte.com/griechischer-kritharaki-salat/