~ Mixed Greens, Shrimp, Feta, Tomatoes, Cured Olives ~
Shrimp and feta cheese make a perfect couple. The sharp salty cheese is a perfect complement to the briny sweet shrimp. I like to combine these two friends in rice or orzo dishes. I also enjoy baking them in a gratin with tomatoes and olives, drizzled with ouzo – which was my original intention for dinner tonight. However, time got the best of me, and for a super quick fix I tossed the shrimp in this salad instead. What would have been a simple green salad graciously accommodated sautéed shrimp and chunks of feta, transforming itself into a light and fresh main course. As for the ouzo, it was hardly bypassed, but turned into an apertif to launch our dinner. A very acceptable compromise, indeed.
Shrimp and Feta Salad
I also added red corn kernels to the salad, because I had them – and they looked so pretty with the shrimp. Serves 4.
For the vinaigrette:
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Whisk all of the ingredients except the oil together in a small bowl. Slowly whisk in the olive oil in a steady stream to emulsify. Set aside.
For the salad:
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes
16 medium shrimp, shelled with tails in tact, deveined
8 cups mixed greens, such as red oak, bibb, arugula
1 1/2 cups cherry tomatoes, halved if large
1/2 red pepper, seeded, membranes removed, thinly sliced
1/2 small red onion, thinly sliced
16 black olives (brine cured or kalamata)
6 ounces feta cheese, crumbled
Italian parsley leaves
Heat the oil and red pepper flakes in a skillet over medium-high heat. Add shrimp in one layer, without overcrowding the pan. Cook, turning once, until bright pink on both sides, about 1 minute each side. Transfer shrimp to a plate. Cool.
Combine the greens, tomatoes, red pepper and onion together in a large bowl. Drizzle 1/4 cup vinaigrette over the greens and toss to coat. Divide among plates. Scatter olives and feta over the salad. Arrange shrimp on top. Drizzle with additional vinaigrette to taste. Garnish with parsley. Serve with bread or pita.
Shrimp is certainly the recipe ingredient today. I love the idea of shrimp and feta, I wish I had seen this before I made my shrimp salad last night (and I have some feta at home, too!). Great idea.
That salad looks splendid! A nice flavor combo.
Cheers,
Rosa
Red corn?! Wonderful summer recipe. And another lovely photo…
Yes, red corn – impossible to resist.
Mmm I’ve been thinking about putting shrimp in salad and this sounds just perfect! Love it with the feta.
Lovely salad… Wonderful recipe with shrimp.
So fresh and summery…
Yumm…
This looks healthy and tasty. The bowl is really pretty, too! So rustic-looking. We are on the same page! I’m posting a roasted shrimp dish this week with feta, tomatoes and garlic.
well i have the shrimp out already! excellent choice for a light dinner after a heavy eating weekend! Thank you c
That salad looks so fresh and healthy. I LOVE the bowl you served it in…gives it such a rustic look. The vinaigrette sounds delicious too!
Gorgeous meal.
Simply lovely. On this week’s menu!
Love the combination of shrimp, kalamata, feta and tomatoes! Perfect little foursome. (-this is Chez Suzanne. I haven’t actually launched the blog yet, still doing a lot of work on it, but it’s got me logged in that way…)
Oooh, I love this idea for a salad! It looks so delicious with the shrimp, feta, tomatoes and olives. Very Mediterranean inspired. Thanks for sharing!
Such a refreshing salad! Love shrimp and tomatoes together!
This is brilliant. I never think to eat or serve cold shrimp unless I’m dredging it through cocktail sauce….what a shame. This is a dish we all would love.
Don!t you love it when good intentions morph into something even better? GREG