Greek · Main course · 30 min

Kritharaki Salad with Minced Meat

Name: Kritharaki Salad with Minced Meat
Prep time: 25 min
Cook time: 5 min
Total time: 60 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 400 g mixed minced meat (pork and beef); 1.5 tbsp dried oregano; 2 tbsp tomato purée; 2 tbsp tomato ketchup; 0.5 onion, finely chopped; 1 tsp salt; pepper; 2 tbsp olive oil (for frying); 350 g kritharaki (orzo); salt (for the cooking water); 2 mixed peppers, diced to the size of a grain of rice; 0.5 onion, finely diced; 2 sachets salad dressing mix "Savoury Garden Herbs" (Würzige Gartenkräuter) (or a homemade vinegar-based herb dressing); oil (for mixing the dressing)

Cool salad of rice-shaped orzo pasta with savoury oregano mince and finely diced peppers in a herb dressing.

As of: 11 October 2026

Preparation

Mix the mince with the salt, pepper, tomato purée, ketchup, oregano and the chopped half onion.
Fry the mince mixture in a little olive oil in a large frying pan until crumbly, then leave to cool.
Cook the kritharaki in salted water for about 14 minutes, drain and leave to drip dry.
Dice the peppers very finely and add them with the remaining onion to the herb dressing mixed with a little oil; leave to infuse.
Mix the kritharaki with the cooled mince and the marinated peppers and leave to infuse for at least 30 minutes. It tastes good cold or lukewarm.

Drink with it

Rosé · excellent match
Dry rosé, well chilled
Red berry fruit and acidity carry the tomato purée, oregano and pepper, and the coolness suits the cold salad.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Assyrtiko or Sauvignon Blanc
Fresh acidity and a saline note suit the vinegar-based herb dressing and the raw pepper.
Pale lager · good match
Pale lager, well chilled
The carbonation freshens up the greasy mince crumbs, and the mild malt sweetness suits the ketchup and tomato purée.
Pils or Helles: What's the Difference?

With the same drinks

This pairs well too.

Greek · Main course · 30 min

Kritharaki Salad with Minced Meat

Cool salad of rice-shaped orzo pasta with savoury oregano mince and finely diced peppers in a herb dressing.

As of: 11 October 2026

Preparation

Mix the mince with the salt, pepper, tomato purée, ketchup, oregano and the chopped half onion.
Fry the mince mixture in a little olive oil in a large frying pan until crumbly, then leave to cool.
Cook the kritharaki in salted water for about 14 minutes, drain and leave to drip dry.
Dice the peppers very finely and add them with the remaining onion to the herb dressing mixed with a little oil; leave to infuse.
Mix the kritharaki with the cooled mince and the marinated peppers and leave to infuse for at least 30 minutes. It tastes good cold or lukewarm.

Drink with it

Rosé · excellent match
Dry rosé, well chilled
Red berry fruit and acidity carry the tomato purée, oregano and pepper, and the coolness suits the cold salad.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Assyrtiko or Sauvignon Blanc
Fresh acidity and a saline note suit the vinegar-based herb dressing and the raw pepper.
Pale lager · good match
Pale lager, well chilled
The carbonation freshens up the greasy mince crumbs, and the mild malt sweetness suits the ketchup and tomato purée.
Pils or Helles: What's the Difference?

With the same drinks

Kritharaki Salad with Minced Meat

Preparation

Drink with it

Dry rosé, well chilled

Assyrtiko or Sauvignon Blanc

Pale lager, well chilled

This pairs well too.

Bifteki (Greek Stuffed Beef Patties)

Ćevapčići (Balkan Grilled Meat Rolls)

Stuffed Courgettes with Minced Meat

Turkish-Style Stuffed Aubergines

Kritharaki Salad with Minced Meat

Preparation

Drink with it

Dry rosé, well chilled

Assyrtiko or Sauvignon Blanc

Pale lager, well chilled

This pairs well too.

Bifteki (Greek Stuffed Beef Patties)

Ćevapčići (Balkan Grilled Meat Rolls)

Stuffed Courgettes with Minced Meat

Turkish-Style Stuffed Aubergines