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Kritharaki salad with feta

updated

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Ingredients for 4 servings:

  • 300 g Kritharaki (rice-shaped noodles)
  • 1 can of corn, approx. 285 g drained weight
  • 1 bell pepper(s), orange
  • 200 g feta cheese
  • oregano
  • 3 tbsp water
  • 4 tbsp oil
  • 4 tbsp vinegar
  • 3 tsp mustard
  • 5 dashes liquid sweetener
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the kritharaki al dente according to the package instructions. To prevent them from sticking together, add them to a bowl with a little oil and let cool. Drain the corn well. Clean the bell peppers and cut them and the feta into pieces about the size of a kernel of corn. Add them to the kritharaki and mix. For the dressing, mix the ingredients well until it reaches a creamy, even consistency. I use an electric dressing blender; you can also pour the ingredients into an empty jar with a lid, close the lid, and shake vigorously. Drizzle the dressing and oregano over the salad to taste and mix well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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