Greek Salad

Keith is not a big fan of Greek Salad – but he loves this one. Marinating the onion and cucumber in the dressing softens the flavors, adding shrimp makes it more appealing and using good quality Feta improves the flavor. If you don’t think you like Greek Salad, try this one. You could add a different protein if you don’t like shrimp.

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.

Best Greek salad

I had dear friends over for a visit last night and did not get to update blog.  Last night was Greek salad.  I love Greek salad if it is well made.  I had one out for lunch the other day that was pretty mediocre.  It got me craving a really good one.   I love this recipe – the keys are soaking the cucumbers and onion in the dressing and buying good quality Feta cheese.

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.

Greek salad

Today was Samantha’s birthday party (more on that in an upcoming post.)  I did a lot of cooking for her party and tonight I was wiped out.  (Also the reason you are seeing this so much later than normal.)  Keith suggested that we go out to dinner but I also knew that Samantha was wiped out and it might be better to stay in.  I went with Greek salad with roasted shrimp as something easy and healthy.  Here is the recipe:

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.

Big salad

Do you remember Elaine on Seinfeld talking about a big salad?  This is the perfect big salad for a warm summer night.  If you don’t think you like Greek salad, try this one – marinating the cucumber and red onion in the dressing seems to make a significant difference.  They don’t taste as strong.

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 and cut in half lengthwise
  • olive oil
  • salt and pepper
  • lettuce greens (I used a mixture of green leaf and mache – Romaine is also good)
  • 3 tomatoes, chopped (tonight I actually used 1 big tomato and a few grape tomatoes sliced because I didn’t make it to the produce stand yesterday)
  • 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.

The "Big Salad"

Greek salad with shrimp

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.

The "Big Salad"

The Big Salad

Seinfeld fans may remember Elaine’s craving for a big salad.  That is exactly how I felt yesterday.  I started throwing out different salad entree ideas.  My husband initially voted for Cobb Salad but I pointed out that although I like a Cobb salad, I wanted something a little lighter than a salad with bacon, egg, cheese and more.  I remembered the Greek salad I made for the vegan baby shower and decided that it with roasted shrimp on top, fit the bill.  Two things really make a difference in this salad – marinating the onions and cucumbers in the dressing incorporates them into the salad without being as sharp as they sometimes are and using good quality Feta cheese.  Here is what I did and a picture of our big salad:

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.

The "Big Salad"

The “Big Salad”

The vegan baby shower

I helped some friends with a baby shower today.  The slight challenge was that the guests of honor are vegan.  That meant that a lot of things one might consider for a Sunday lunch party were out – no quiche, no chicken salad, no pasta salad with cheese.  (As Cailin said “Who doesn’t eat cheese!?!”)

I started by looking at a classic vegetarian cookbook, The Moosewood Cookbook.  Although I am not a vegetarian, I like to have a variety of cookbooks and I’ve made good things from this book before.  I was reading about hummus and they talked about it being one of a number of dishes on a Middle Eastern mezza meal.  They listed some other ideas including tabouli (which I’ve seen spelled a variety of ways) and baba ganoush (which I’ve also seen spelled a variety of ways).  I decided to fix those three things and serve them with pita bread and a Greek salad.  We did a vegan version of the Greek salad and a non-vegan version with roasted shrimp and feta cheese.  Everyone seemed to like the food.  Here are the recipes:

Hummus

I experimented with a couple of hummus recipes before getting to this point.  One was way too lemony but I loved this version.  I must confess that my 6 year old likes the store bought version with the preservatives better.

  • 1/4 cup water combined with 3 TB lemon jjuice
  • 6 TB tahini
  • 2 TB olive oil
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/2 tsp ground cumin
  • pinch cayenne pepper

Put chickpeas, garlic and spices in a food processor and process until almost fully ground.  Scrape down bowl and add water and lemon juice in a steady stream (with the machine running).  Whisk together tahini and olive oil and pour mixture in with the machine running.  Scrape down sides of bowl and process until smooth.  Serve with pita wedges.

Baba Ganoush

I did not like this as much as the hummus but it was still good.

  • 2 eggplant, pricked with a fork
  • 2 TB tahini
  • 1 TB lemon juice
  • 1 TB olive oil
  • 1 clove garlic

Roast eggplant at 500 for about an hour.  Turn them about every 15 minutes.  Eggplant should collapse.  Let cool and then scrape out pulp and drain in a colander.   Puree in food processor and add remaining ingredients.  Sprinkle with parsley and serve.

Tabouli

  • 1 cup bulgur 
  • 1/2 cup boiling water
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 cup chopped parsley
  • 1 pint cherry tomatoes, halved
  • 4 scallions, minced
  • 2 TB chopped mint

Combine bulgur with boiling water in a bowl and cover with plastic wrap.  Let sit for about 30 minutes and then fluff.  Add remaining ingredients and combine well.

Greek salad (for 20)

  • 18 TB olive oil
  • 9 TB red wine vinegar
  • 4 1/2 TB lemon juice
  • 4 tsp fresh oregano, chopped

Shake all ingredients together in a glass jar with a lid.

  • 4 lbs shrimp, peeled and deveined
  • olive oil
  • salt and pepper
  • lettuce greens (I used a mixture of Romaine, green leaf and an herb mix)
  • 8 tomatoes, chopped
  • 2 cucumber, sliced
  • 1 red onion, sliced thin
  • 1 lb feta cheese cubed
  • olives

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 about 1/3 of vinaigrette in a bowl for about 1 hour.  When ready to serve, combine lettuce with cucumbers and onions (including the dressing), add tomatoes, feta, olives and cooked shrimp.  You can omit the feta and the shrimp if you are a vegan but they are awfully good.

 

 

 

Another refreshing dinner

I love this Greek shrimp salad.  The combination of flavors is so light and refreshing and it is simple to fix, making it a great option for late in the week when energy is lacking.   You could add cucumbers or olives if you wanted (anchovies would also be good) and if you wanted to make it a little more substantial, a piece of bread would be a nice addition.

Greek Shrimp Salad

  • 1/3 lb of shrimp per person, steamed, peeled and chilled
  • salad greens, rinsed and dried
  • 1/4 cup fresh basil, chopped
  • 1 medium tomato, chopped
  • 1/2 red onion, chopped
  • 1/3 cup crumbled feta cheese
Dressing
  • 3 TB olive oil
  • 1 TB lemon juice
  • 1 tsp Dijon Mustard
Combine dressing ingredients in a jar and shake to mix.
Toss lettuce with basil, tomatoes, onion and feta.  Add dressing and shrimp and toss.