Greek Salad with Shrimp

How to make a Greek Salad with Shrimp.

Ingredients: Serves 4

  • 1 lb jumbo shrimp, peeled and deveined
  • 4 oz Feta cheese, crumbled
  • 2 ripe tomatoes, cored and cut into wedges
  • 12 pitted Kalamata olives, sliced
  • 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
  • 1/2 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • salt
  • freshly ground black pepper
  • 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
  • freshly ground black pepper


  1. To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl.
  2. Season to taste with salt and pepper and set aside.
  3. Lightly season the shrimp with salt, pepper and oregano.
  4. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
  5. Cook until firm and opaque, 1-1/2 minutes per side.
  6. Remove from the heat, drizzle with lemon juice and set aside to cool.
  7. Divide the lettuce between 4 dinner plates and top with equal portions of cucumber, red onion, feta cheese, tomatoes and olives.
  8. Add a portion of shrimp to each plate, drizzle with dressing and serve immediately.
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