Greek-Style Shrimp Salad

Greek-Style Shrimp Salad
Photo by Scott Phillips


  • 1 heaping cup seeded and medium-diced plum tomatoes
  • ¼ cup pitted and coarsely chopped Kalamata or other black olives
  • 1 Tbs. drained and rinsed capers (coarsely chopped if large)
  • 2-½ oz. (½ cup) crumbled feta cheese
  • 7 oz. (8 to 9 cups lightly packed) baby greens, washed and spun dry
  • Kosher salt and freshly ground black pepper
  • 1 lb. large (31-40 count) shrimp, peeled and deveined
  • + 4 more ingredients
    • 1 tsp. dried oregano
    • 4 tsp. red-wine vinegar
    • 2 tsp. fresh lemon juice
    • 5 Tbs. extra-virgin olive oil

Position an oven rack on the highest rung (4 inches from the element) and heat the broiler to high. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, 1/4 tsp. salt, and several grinds of pepper. Arrange the shrimp in a single layer on a foi...

View full recipe at Fine Cooking


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