Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 head romaine lettuce, chopped
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Thread shrimp onto skewers and brush with the olive oil mixture.
4. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
5. In a large bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and pitted Kalamata olives.
6. Toss salad with remaining olive oil mixture.
7. Divide salad onto plates and top with grilled shrimp.
8. Sprinkle crumbled feta cheese, chopped fresh parsley, and chopped fresh mint over the top.
- Time:
Preparation time: 20 minutes
- Cooking time: 6 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 23g
- Carbohydrates: 12g
- Protein: 25g
Substitutions for ingredients:
- Shrimp: chicken or tofu can be substituted for shrimp
- Romaine lettuce: mixed greens or spinach can be substituted for romaine lettuce
- Kalamata olives: black olives can be substituted for Kalamata olives
- Feta cheese: goat cheese or blue cheese can be substituted for feta cheese
Variations:
- Add chopped bell peppers or sliced avocado to the salad for extra flavor and nutrition.
- Use a different type of seafood, such as scallops or salmon, instead of shrimp.
- Make a vegetarian version of the salad by omitting the shrimp and adding chickpeas or grilled vegetables.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Make the salad ahead of time and store in the refrigerator until ready to serve.
- Serve with a side of crusty bread to soak up the dressing.
Storage instructions:
- Store leftover salad and shrimp separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat shrimp in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the salad on a large platter with the grilled shrimp arranged on top.
- Garnish with lemon wedges and additional fresh herbs.
Garnishes:
- Lemon wedges
- Fresh herbs, such as parsley or mint
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the shrimp are sticking to the grill pan or outdoor grill, brush them with a little extra olive oil before grilling.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to avoid any risk of foodborne illness.
Food history:
- Greek salad is a traditional dish from Greece, typically made with tomatoes, cucumbers, onions, and feta cheese.
Flavor profiles:
- This dish is fresh and light, with a tangy dressing and savory grilled shrimp.
Serving suggestions:
- Serve the salad as a main course for a light and healthy dinner.
Related Categories
Cooking Method: N/A
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Region: Greek
Taste: Tangy, Savory, Herbaceous, Citrusy, Spicy