Greek Shrimp Salad

A light and fresh Greek shrimp salad with briny olives, juicy tomatoes, crisp cucumbers, zesty red onion, salty feta cheese, and a homemade Greek salad dressing. Substitute chicken for the shrimp, or use chickpeas to make it vegetarian!

If you’re looking for even more dinner salad recipes, check out this Big Mac salad with special sauce dressing, a Chick-Fil-A cobb salad, this steak salad, and this seafood salad, too!

A Few Tips Before You Get Started

• This recipe calls for cooked shrimp. You can purchase cooked shrimp from the seafood counter or freezer case at the grocery store. When using frozen shrimp, thaw the shrimp in a colander under cold running water, and then pat it dry before adding it to the salad.
• If you prefer to cook your own shrimp at home, this marinated shrimp, this grilled shrimp, or this boiled shrimp all work well.
• I like the crisp crunch of chopped Romaine lettuce, but you can use iceberg lettuce, mixed spring greens, or just about any other lettuce that you prefer.
• If you prepare the Greek salad dressing in advance and store it in the refrigerator, allow it to come to room temperature before shaking again and serving. It will firm up when chilled.
• If making the dressing in advance, use dried herbs instead of fresh herbs. The dried herbs hold up better in the dressing (and don’t wilt or turn brown).
• Make your own tzatziki sauce to serve with the pita and salad using this recipe, or purchase a tub of prepared tzatziki sauce in the refrigerated case in the deli section of the grocery store (near the hummus). Hummus is also great with pita bread or pita chips on the side.

Serving Suggestions

This Greek shrimp salad works well as a light lunch or dinner entrée. Pair it with warm pita or Naan, pita chips, tzatziki sauce or hummus, focaccia bread, rice pilaf, or chicken souvlaki skewers. For a more filling meal, pair it with a side of pesto pasta.

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Greek Shrimp Salad

Prep: 20 minutes minutes

Total: 20 minutes minutes

Servings 4 people

Calories 524 kcal

A light and fresh Greek shrimp salad with briny olives, juicy tomatoes, crisp cucumbers, zesty red onion, salty feta cheese, and a homemade Greek salad dressing!

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Ingredients

  

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GREEK SALAD DRESSING

• ½ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 clove garlic, minced or pressed
• 1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
• 1 tablespoon minced fresh parsley (or 1 teaspoon dried parsley flakes)
• 2 teaspoons honey
• ½ teaspoon Dijon mustard
• ½ teaspoon kosher salt, or more to taste
• ¼ teaspoon ground black pepper, or more to taste

FOR THE SALAD

• 2 romaine hearts, chopped
• 1 lb. cooked large shrimp, peeled and deveined
• 1 cup crumbled feta cheese
• 1 English seedless cucumber, halved lengthwise and thinly sliced (or 2-3 mini cucumbers sliced)
• 1 pint cherry or grape tomatoes, halved
• ¾ cup pitted kalamata olives
• ½ of a small red onion, thinly sliced
• Kosher salt and ground black pepper, to taste
• Optional garnish: pepperoncini
• Optional, for serving: pita bread, hummus, tzatziki sauce

Instructions

MAKE THE DRESSING

• In a small bowl or in a jar with a lid, whisk or shake together the ingredients until completely combined. Taste and season with salt and pepper. Store, covered, in the refrigerator for up to 3 days. Allow to come to room temperature and shake well before using.
  

ASSEMBLE THE SALAD

• In a large bowl, combine romaine, shrimp, feta cheese, cucumber, tomatoes, olives, and red onion.
  
• Drizzle with some of the dressing; toss to coat. Add more dressing, as needed, to moisten the salad ingredients.
  
• Season with salt and pepper, to taste. Garnish with pepperoncini and serve immediately with warm pita bread, hummus, and tzatziki sauce.
  

Notes

• This recipe calls for cooked shrimp. You can purchase cooked pre-cooked shrimp from the seafood counter or freezer case at the grocery store. When using frozen shrimp, thaw the shrimp in a colander under cold running water, and then pat it dry before adding it to the salad.
• If you prefer to cook your own shrimp at home, this marinated shrimp, this grilled shrimp, or this boiled shrimp will all work well.
• For a shortcut, purchase a bottle of Greek salad dressing instead of making your own.

Nutrition

Serving: 1/4 of the salad and dressingCalories: 524kcalCarbohydrates: 14gProtein: 31gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 216mgSodium: 1277mgPotassium: 879mgFiber: 4gSugar: 6gVitamin A: 5921IUVitamin C: 35mgCalcium: 322mgIron: 3mg

Keyword: greek salad, greek salad dressing, greek salad with shrimp, greek shrimp salad

Course: Dinner, Lunch

Cuisine: Greek

Author: Blair Lonergan

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Tag me on Instagram at @theseasonedmom

Greek Shrimp Salad Recipe Variations

• Instead of shrimp, use grilled chicken or chopped rotisserie chicken, pork tenderloin, beef, or even lamb in this salad.
• Make it vegetarian by substituting a can of drained, rinsed garbanzo beans (chickpeas) for the shrimp.
• Add more fresh herbs to the salad and dressing. Additional good options include thyme, rosemary, chives, and dill.
• For a shortcut, purchase a bottle of Greek salad dressing instead of making your own.
• Add bell pepper, capers, radishes, beets, pepperoncini, sardines, tuna, boiled potatoes, or other veggies to the salad as well. You’ll love the variety of flavors and textures!

This recipe was originally published in May, 2022. It was updated in July, 2024.