Description
Kritharaki-Salat vereint saftiges Hackfleisch, zarte Orzo-Nudeln und bunte Paprika. Tomatenmark und Ketchup sorgen für fruchtige Tiefe, Oregano für mediterrane Würze. Farbenfroh, aromatisch, sättigend.
Ingredients
Scale
- 500 g mixed ground meat (beef and pork)
- 500 g Kritharaki pasta (orzo)
- Salzwasser (salted water) for boiling pasta
- 3 bell peppers (one each of red, yellow, and green)
- 1 onion
- 3 tablespoons tomato paste
- 3 tablespoons tomato ketchup
- 2 tablespoons dried oregano
- 3 packets salad dressing mix (spicy garden herbs), optional
- Some olive oil
- Salt and pepper
Instructions
- Prepare the vegetables: Wash the bell peppers thoroughly, remove the seeds and stems, and dice them into very small cubes, about the size of rice grains. Peel the onion and finely chop it. Set aside half of the onion for the ground meat mixture and the other half for the salad.
- In a large mixing bowl, combine the ground meat with salt, pepper, tomato paste, tomato ketchup, dried oregano, and half of the finely chopped onion. Mix thoroughly until all ingredients are evenly incorporated.
- Heat a large skillet over medium-high heat and add a little olive oil. Add the seasoned ground meat mixture to the pan and cook it, breaking it up with a spatula or wooden spoon, until the meat is browned and crumbled. Continue cooking until all the liquid evaporates and the meat is cooked through. Remove the skillet from the heat and allow the meat to cool completely.
- While the meat is cooling, bring a large pot of salted water to a boil. Add the Kritharaki pasta and cook for about 14 minutes, or according to the package instructions, until al dente. Drain the pasta thoroughly in a colander and let it cool to room temperature.
- If using prepared salad dressing: In a small bowl, mix the three packets of spicy garden herb salad dressing mix with a little olive oil, following the instructions on the packet. Add the finely diced bell peppers and the remaining chopped onion to the dressing and let them marinate briefly. If you prefer a homemade dressing, prepare a simple vinaigrette with olive oil, vinegar, fresh or dried herbs, salt, and pepper. Toss the diced vegetables in the dressing.
- In a large salad bowl, combine the cooled Kritharaki pasta with the cooled crumbled ground meat. Add the marinated bell pepper and onion mixture, including any dressing. Gently mix everything together until all ingredients are evenly distributed and the salad is well coated with dressing.
- Taste the salad and adjust the seasoning with additional salt, pepper, or herbs if needed. Allow the salad to rest for at least 15-30 minutes at room temperature or refrigerate it for a deeper flavor, so the flavors can meld together.
- Serve the Kritharaki salad chilled or at room temperature. Garnish with fresh herbs if desired. Enjoy it as a main dish or as a delicious and visually appealing side for your next barbecue or gathering.
Notes
You can substitute the prepared salad dressing with a homemade vinaigrette of olive oil, vinegar, your favorite herbs, salt, and pepper for a fresher taste. The salad can be made in advance and tastes even better after resting, as the flavors have more time to meld. Kritharaki pasta (also known as orzo or Risoni) is available in most supermarkets near couscous and bulgur. For a vegetarian version, you can omit the ground meat or replace it with a meat substitute.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 150-250
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 10-15g
- Cholesterol: 0-20mg
