Greek-Style Shrimp Salad

Greek-Style Shrimp Salad
Photo by Scott Phillips


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

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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