Greek-Style Shrimp Salad

Greek-Style Shrimp Salad
Photo by Scott Phillips


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