This salad is truly something wonderful to add to your weekly lineup. It’s so simple; from the preparation to the dressing. And the taste is spot-on. You can serve alone or with pasta, quinoa or french bread for dipping.
- 2 cups chopped grape tomatoes
- 1 large cucumber, sliced
- 1/2 red onion, sliced thin
- 1/2 cup chopped kalamata olives
- 4 oz. feta cheese, cubed
- 1 lb wild shrimp, deshelled & deveined
- garlic powder, salt & ground pepper
- 4 scallions, chopped
- olive oil
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1 tsp yellow mustard
- 1.5 tbs red wine vinegar
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 1/4 cup olive oil
Season the shrimp with garlic powder, salt & pepper to taste.
Heat a largepan on medium high. Drizzle with olive oil. Add the scallions and saute for 1 minute. Add the shrimp and cook for a few minutes on each side or until opaque. Do not overcook.
Toss all ingredients in a large bowl.
For the Dressing: Combine the first 6 ingredients and then (while still contstantly whisking), slowly add the olive oil. Add the dressing to the salad and toss once more.
Yields 4 servings.