Greek-Style Shrimp Salad

Greek-Style Shrimp Salad
Photo by Scott Phillips


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

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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