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.
PrintClassic Greek Salad with Shrimp
Romaine lettuce, tomatoes, Kalamata olives and feta cheese make up this classic Greek salad topped with pan-seared shrimp.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salads
- Cuisine: Mediterranean
Ingredients
- 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 tablespoon freshly squeezed lemon juice
- 1 medium head romaine lettuce, washed and torn into bite-sized pieces
- 1 cucumber, peeled and sliced
- 4 thin slices red onion, separated into rings
- 4 ounces crumbled Feta cheese
- 2 ripe tomatoes, cored and cut into wedges
- 1 cup pitted Kalamata olives, sliced
- 4 lemon wedges (optional)
For the dressing:
- 1/3 cup extra-virgin olive oil
- 1-1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon-style mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano, crushed
- Salt and freshly ground black pepper
Instructions
- To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
- Lightly season the shrimp with salt, pepper and oregano. Heat the olive oil in a frying pan 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, drizzle with lemon juice and set aside to cool.
- Divide the lettuce between 4 dinner plates and top with equal portions of cucumber, red onion, feta cheese, tomatoes and olives. Add a portion of shrimp to each plate, drizzle with dressing and serve immediately.
Notes
Recipe Variation:
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 to 2-1/2 to 3 minutes per side.
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