Greek salad with shrimp
April 12, 2013 Leave a comment
The weather here has been unseasonably warm. That makes me crave salad. Tonight was one of my new favorites – Greek salad with shrimp. Here is the recipe and a picture:
Greek salad (for 2)
- 4 TB olive oil
- 1 1/2 TB red wine vinegar
- 1/2 TB lemon juice
- 1/2 tsp dried oregano
- salt and freshly ground pepper
Whisk ingredients together in a bowl
- 2/3 lbs shrimp, peeled and deveined
- olive oil
- salt and pepper
- lettuce greens (I used a mixture of green leaf and mache – Romaine is also good)
- 3 tomatoes, chopped
- 1/2 cucumber, sliced
- 1/2 red onion, sliced thin
- 4 oz good quality feta cheese cubed
- olives (optional – I omitted the olives because my husband isn’t a big fan)
Toss shrimp with olive oil, salt and pepper and roast at 400 for 8 – 10 minutes. Let cool to room temperature. Combine cucumbers and red onion with vinaigrette in a bowl for at least 20 minutes. When ready to serve, combine lettuce with cucumbers and onions (including the dressing), add tomatoes, feta, olives (if using) and cooked shrimp.