Greek Salad with Grilled Shrimp

What makes this Greek Salad extra special? The garlicky, lemony dressing, the crunchy veggies, the delicately shaved red onion, the tangy punches of kalmatas and pepperoncinis, and the crumbles of creamy feta cheese.

Topped with grilled shrimp, this Greek Salad is truly a masterpiece! Good for lunch or dinner – and can be pre-assembled to save for multiple meals – healthy summer meals don’t get any more scrumptious.

 

Makes: 4 dinner portions

The Ingredients

2 container romaine lettuce hearts, washed and torn in bite-sized pieces

4 pickling cucumbers (or 1 English cucumber), sliced in 1/2 inch rounds

1 heaping cup halved cherry tomatoes

1 small red onion, in paper-thin slices

1 container (~6 oz.) feta cheese

1 jar pitted kalamata olives, drained

1/2 jar pepperoncinis, rinsed and drained and sliced

~28 jumbo shrimp, thawed with tails removed

4 wooden skewers (for grilling shrimp)

1 lemon

1 garlic clove, minced

~3/4 cup plus 2 tablespoons extra virgin olive oil (more if necessary)

2 tablespoons balsamic vinegar

Salt and pepper to taste

 

The Steps

In a large bowl, layer romaine, cucumber, cherry tomatoes, red onion, olives, and pepperoncinis. Set aside.

For grilled shrimp: place 7 shrimp on each skewer. Drizzle about 2 tablespoons olive oil and 2 tablespoons balsamic on shrimp. Grill on high heat for about 2 minutes each side, until shrimp just begins to show char marks. Set aside.

For dressing: In a medium bowl, whisk together the remainder of olive oil, juice of the lemon, garlic, and a dash of salt and pepper.

Pour dressing over ingredients in large bowl. Add feta and toss. Ingredients should be lightly coated in dressing (add a bit more olive oil if dry!).

Plate salad with shrimp either on or off the skewer! Get ready for a party in your mouth…and a healthy tummy!

The Steps with Pictures

In a large bowl, layer romaine, cucumber, cherry tomatoes, red onion, olives, and pepperoncinis. Set aside.

For grilled shrimp: place 7 shrimp on each skewer. Drizzle about 2 tablespoons olive oil and 2 tablespoons balsamic on shrimp.

Grill on high heat for about 2 minutes each side, until shrimp just begins to show char marks. Set aside.

For dressing: In a medium bowl, whisk together the remainder of olive oil, juice of the lemon, garlic, and a dash of salt and pepper.

Pour dressing over ingredients in large bowl. Add feta and toss. Ingredients should be lightly coated in dressing (add a bit more olive oil if dry!).

Plate salad with shrimp either on or off the skewer! Get ready for a party in your mouth…and a healthy tummy!

 

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