Greek Salad with Shrimp

Use shredded rotisserie chicken in place of the shrimp, if you'd prefer. For quick suppers, keep a bag of cooked, peeled, and deveined shrimp in the freezer. Set the shrimp in a colander and rinse with cool water to thaw quickly.

Greek Salad with Shrimp

Photo by Shenita R.

  • Prep Time


  • Total Time


  • Servings



  • 4

    quarts water

  • pounds large shrimp, peeled and deveined

  • 6

    cups torn romaine lettuce

  • cups halved cherry tomatoes

  • 1

    cup (¼-inch-thick) slices red onion, separated into rings

  • 1

    cup cucumber, halved lengthwise and cut into ¼-inch slices $

  • 1

    tablespoon chopped fresh flat-leaf parsley

  • 3

    tablespoons red wine vinegar

  • 2

    teaspoons Dijon mustard

  • 1

    teaspoon extravirgin olive oil

  • ¾

    teaspoon dried oregano

  • ¼

    teaspoon salt

  • ¼

    teaspoon black pepper

  • 2

    garlic cloves, minced

  • ½

    cup (2 ounces) crumbled feta cheese

  • 8

    kalamata olives, pitted and halved

  • 4

    pepperoncini peppers


Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill. Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.


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