Greek Salad with Shrimp

Greek Salad with Shrimp Recipe
8 Servings

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1/4 cup olive oil
1/4 cup red wine vinegar or rice wine vinegar
Salt and pepper
6 tomatoes (about 1 3/4 lb.), chopped
1 pound shelled and deveined cooked shrimp
1 English cucumber, quartered lengthwise and chopped
2 (loosely packed) cups flat-leaf parsley leaves
4 ounces feta or goat cheese coarsely crumbled (about 1/2 cup)


Prep: 25 Minutes

In a serving bowl, whisk together oil and vinegar until emulsified; season generously with salt and pepper.

Gently stir in tomatoes, shrimp and cucumber. (Salad can be made to this point and refrigerated, tightly covered, for up to 2 hours.) Sprinkle salad with parsley leaves and cheese and serve.

Created date

July 2006

Nutritional Information

Calories 187
Fat 11 g
Satfat 2 g
Protein 15 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 123 mg
Sodium 304 mg