Grilled Shrimp Greek Salad

Kitchen Tested
  • Yield 6 servings

This seafood salad is a filling lunch inspired by the Gulf Coast.


1/3 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 small garlic clove, minced
1/2 teaspoon each salt and pepper
8 cups mixed greens, such as red oak, bibb, arugula
1 cup cherry tomato halves
1/2 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
16 kalamata olives, pitted
6 ounces feta cheese, crumbled
1 pound medium shrimp, sauteed or grilled (see box)


  1. To prepare vinaigrette, whisk all ingredients together. Set aside.
  2. 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. Top with olives, feta and shrimp. Serve with bread or pita.



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