Greek-Style Shrimp Salad

Greek-Style Shrimp Salad
Photo by Scott Phillips


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

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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