Thursday, September 22

Grilled Shrimp Greek Salad

Greek Salad with Grilled Shrimp


My parents went on a trip to Greece about four years (sadly, I wasn't invited), and came back with pictures and stories about the amazing food they ate. For the rest of the summer, we ate a ton of Greek salads and it's still something my mom makes often. This is her recipe, but I added some grilled shrimp to make it filling enough for a dinner entree. It's so quick and simple to make, and I usually have most of the ingredients in my refrigerator already. Try and use the freshest, highest-quality produce you can find, as it really makes a difference here.


Greek Salad with Grilled Shrimp:
  • Season 1/2 lb. medium-large shrimp with salt and pepper.
  • Place on a hot, oiled grill for 2-3 minutes per side, or until just cooked through.
  • Meanwhile, chop one large hothouse cucumber*, one pint of grape tomatoes, one bell pepper and one small red onion (or half a large) into bite-size, uniform pieces.
  • Dice one 6 oz. block of whole-milk feta cheese** into small pieces.
  • In a small bowl, whisk together 1 tsp. dijon mustard and 1 tbsp. balsamic vinegar; then add in 2 1/2 tbsp. extra-virgin olive oil. Season with salt and pepper.
  • Combine vegetables, cheese, and shrimp into a large bowl, then toss with the dressing.
  • Divide into bowls and serve.

Serves three - four
*Also called English cucumber. It comes wrapped in plastic and doesn't need to be seeded or peeled.
**Preferably packed in water.