Greek-Style Shrimp Salad

Greek-Style Shrimp Salad
Photo by Scott Phillips


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

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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