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Greek Salad with Shrimp

Photography: Howard L. Puckett; Styling: Melanie J. Clarke
Yield 4 servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 296
  • caloriesfromfat 30 %
  • fat 9.8 g
  • satfat 3.2 g
  • monofat 3.6 g
  • polyfat 1.8 g
  • protein 39.4 g
  • carbohydrate 12.1 g
  • fiber 3.2 g
  • cholesterol 271 mg
  • iron 6 mg
  • sodium 849 mg
  • calcium 219 mg

How to Make It

  1. Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.

  2. Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.