Greek Salad with Shrimp


Use shredded rotisserie chicken in place of the shrimp, if you'd prefer. For quick suppers, keep a bag of cooked, peeled, and deveined shrimp in the freezer. Set the shrimp in a colander and rinse with cool water to thaw quickly.

What you will need

4 quarts water

1 1/2 pounds large shrimp, peeled and deveined

6 cups torn romaine lettuce

1 1/2 cups halved cherry tomatoes

1 cup (1/4-inch-thick) slices red onion, separated into rings

1 cup cucumber, halved lengthwise and cut into 1/4-inch slices

1 tablespoon chopped fresh flat-leaf parsley

3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon extravirgin olive oil

3/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

2 garlic cloves, minced

1/2 cup (2 ounces) crumbled feta cheese

8 kalamata olives, pitted and halved

4 pepperoncini peppers


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