Greek Salad with Shrimp

A light and fresh Greek salad with 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!

Course Dinner, Lunch

Cuisine Greek

Keyword greek salad, greek salad dressing

Prep Time 20

Total Time 20

Servings people

Calories 524kcal

Author Blair Lonergan

Ingredients

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)
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 red 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 prefer to cook your own shrimp at home, this marinated shrimp, this grilled shrimp, or this boiled shrimp will all work well.
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).
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.

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