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.

Greek shrimp salad

Tonight was one of those crazy busy nights.  My mom picked up our daughter at camp and I invited her to join us for dinner.  I got home after 6:00 and wanted to have dinner on the table quickly.  The Greek Shrimp salad is a great option – if you have time you can save some money by cooking the shrimp yourself but if you are in a pinch, you can buy cold cooked shrimp from the grocery store.  Here is the recipe – we each had a piece of bread and a glass of wine.

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 (I also added a few sprigs of fresh parsley)
  • 1 medium tomato, chopped (I added some cherry tomatoes since we have lots from our garden)
  • 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.  Serve with a nice cold glass of white wine and stay cool.
Options – this would also be good with black olives, cucumbers or peppers if you have available.

Too hot to cook!

It is brutally hot and cooking doesn’t seem appealing (even to me.)  I still want to eat though – I just want to eat differently than I do in cold weather.  I want something light and refreshing.  This Greek Shrimp Salad is perfect.  The only “cooking” involved is steaming the shrimp and if you don’t feel like doing that, you can buy cold cooked shrimp.  If possible, cook the shrimp ahead so you can chill them.  If you make extra, it would be a good lunch the next day.

A number of friends have commented that summer is hard because family members have different schedules and want to eat at different times – a big bowl of this salad in the refrigerator would be good for each person to dish up their own as they come home.  Last one home might be out of luck if the others finish it off!

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.  Serve with a nice cold glass of white wine and stay cool.

Greek Shrimp Salad

This is a quick and delicious salad.  I love the combination of the feta cheese and the shrimp. 

Greek Shrimp Salad

  • 1/3 lb shrimp per person, steamed, shelled and chilled
  • Salad greens of your choice
  • 1/4 cup fresh basil, chopped
  • 2 medium Tomatoes, chopped
  • 1 medium Red Onion, sliced thin
  • 4 oz. feta cheese

Dressing

  • 1 TB Lemon juice
  • 3 TB Olive oil
  • 1 tsp Dijon mustard
  • Fresh ground pepper

Mix dressing ingredients in a jar and shake.  Toss lettuce, basil, tomatoes, onion and feta cheese.  Add dressing and toss.  Top with shrimp and serve.