A light and fresh Greek saladwith tender shrimp, briny olives, juicy tomatoes, crisp cucumbers, zesty red onion, salty feta cheese, and a homemade Greek salad dressing is a quick lunch or dinner for busy days!
1English seedless cucumber, halved lengthwise and thinly sliced (or 2-3 mini cucumbers sliced)
1pintcherry or grape tomatoes, halved
¾cuppitted kalamata olives
½red onion, sliced thin
Kosher salt and ground black pepper, to taste
Optional garnish: pepperoncini
Optional, for serving: pita bread and 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 and tzatziki sauce.
Notes
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 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 might 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).