Greek Salad with Shrimp
By shenitar
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.
Ingredients
- 4 quarts water
- 1 1/2 pounds large shrimp, peeled and deveined
- 6 cups torn romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1 cup (1/4-inch-thick) slices red onion, separated into rings
- 1 cup cucumber, halved lengthwise and cut into 1/4-inch slices $
- 1 tablespoon chopped fresh flat-leaf parsley
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon extravirgin olive oil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1/2 cup (2 ounces) crumbled feta cheese
- 8 kalamata olives, pitted and halved
- 4 pepperoncini peppers
Details
Preparation
Step 1
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.
You'll also love
- Linsen (Lentils, german) 4.7/5 (6 Votes)
- Indian Cauliflower Fritters 4.6/5 (8 Votes)
- Rice Cooker Seafood Gumbo 4.4/5 (9 Votes)
- Hot Asiago Crab & Artichoke Dip 4.5/5 (22 Votes)
- Shrimp and Asparagus Stir Fry with... 4.6/5 (12 Votes)
Review this recipe