Classic Greek Salad with Shrimp
This classic Greek salad of romaine, sweet onion, tomatoes, Kalamata olives and feta cheese is topped with jumbo shrimp that have been pan-seared in olive oil and seasoned with a pinch of oregano and a squeeze of fresh lemon juice.
- 1 lb jumbo (16-20/lb) shrimp, peeled and deveined (tails left on)
- Salt and freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1-1/2 tablespoons extra virgin olive oil
- 1/4 medium lemon
- 1 medium head (about 1 lb) romaine lettuce, washed and torn into bite-sized pieces
- 1 cucumber, halved lengthwise and sliced
- 1/2 medium sweet onion, thinly sliced
- 4 ounces crumbled Feta cheese
- 2 ripe tomatoes, cored and cut into wedges
- 1 cup pitted Kalamata olives, sliced
- For the dressing:
- 1/3 cup olive oil
- 1-1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, very finely chopped
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon Dijon-style mustard
- 1/4 teaspoon salt
- Freshly ground black pepper
Make the dressing by whisking together the olive oil, lemon juice, red wine vinegar, garlic, oregano, mustard, salt and a few grinds of black pepper. Set aside.
Lightly season the shrimp with salt, pepper and oregano. Heat the olive oil in a skillet over medium-high heat and add the shrimp in a single layer. Cook until firm and opaque, 1-1/2 minutes per side. Remove from the heat, squeeze the lemon over the shrimp and set aside.
Combine the lettuce, cucumber, onion, feta cheese and tomatoes in a large salad bowl. Drizzle with dressing and toss to combine. Divide the salad between 4 plates and top with shrimp.
Makes 4 servings
This recipe can just as easily be made with chicken. Simply substitute 12 chicken tenderloins for the shrimp, season and cook according to the directions above, increasing the cooking time to2-1/2 to 3 minutes per side.