Mango Kritaraki Salad with Feta & Mint

About

A modern, Mediterranean-inspired twist on the classic Cretan kritaraki salad — sweet mango and crisp vegetables balanced with a honey-lime dressing and fresh herbs.

Ingredients

For 2 as a main course / 4 as a side

• 250 g kritaraki (orzo)
• 1 ripe mango, diced
• 1 small red bell pepper, diced
• ½ cucumber, seeded and diced
• 1 small red onion, finely diced
• 1 handful arugula or baby spinach
• 60–80 g feta (optional; leave out or use plant-based feta for vegan)
• 2–3 tbsp toasted almonds or pine nuts
• 1 handful fresh herbs: mint + parsley (or coriander), roughly chopped

Dressing

• 4 tbsp olive oil
• Juice of 1 lime (or ½ lemon)
• 1–2 tsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 tsp freshly grated ginger (optional, pairs beautifully with mango)
• Chili flakes, to taste
• Salt & black pepper

Instructions

1. Cook the kritaraki in salted water until al dente, drain, rinse under cold water, and drain well.
2. Whisk the dressing ingredients together. Balance with salt, pepper, and chili — aim for a light sweet-sour-spicy note.
3. Toss the cooled kritaraki with the mango, bell pepper, cucumber, and red onion. Fold in about ⅔ of the dressing.
4. Add the herbs, almonds/pine nuts, and feta. Mix gently, then add the rest of the dressing to taste.
5. Fold in the arugula/spinach just before serving. Taste and adjust — a little extra lime, salt, or chili if needed.

Extras & Variations

• Protein: Grilled shrimp, chicken, or chickpeas (pan-fried with bell pepper and cumin).
• Extra crunch: Pomegranate seeds or crispy chickpeas.
• More Greek: Add a few olives, swap in dill instead of coriander, and replace the honey with a splash of grape vinegar.
• Meal prep: Keep the salad (without the arugula) and dressing separate in the fridge for up to 2 days — toss together just before eating.