Grilled Shrimp and Feta Salad

  • Yield 6 servings

Fresh shrimp and leafy greens pair well to make this salad a delicious new summer meal.

Shrimp and Feta Salad
Lynda Balslev


2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound (26/30) shrimp, shelled with tails intact, deveined
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
8 cups mixed greens, such as red oak, bibb or arugula
1 cup cherry tomatoes, cut into halves
1/2 small red onion, thinly slived
16 kalamata olives
6 ounces feta cheese, crumbled
Chopped Italian parsley leaves for garnish


  1. To prepare vinaigrette, whisk all ingredients except olive oil together in a small bowl. Slowly whisk in oil in a steady stream to emulsify. Set aside.
  2. Prepare grill for direct cooking over high heat. Place shrimp in a large bowl. Add olive oil, salt and red pepper flakes, and turn to coat. Grill shrimp until they are pink on both sides and just cooked through, turning once, about 4 minutes. Transfer shrimp to a plate and let cool.
  3. Combine greens, tomatoes, red pepper and onion in a large bowl. Drizzle half the vinaigrette over greens and toss to coat. Divide salad among serving plates. Scatter olives and feta over salad and place shrimp on top. Garnish with parsley. Serve with bread or pita.

Recipe by  Lynda Blaslev


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