Greek-Style Shrimp Salad

Greek-Style Shrimp Salad
Photo by Scott Phillips


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

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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