A new twist on a Mediterranean classic

Greek salad with grilled shrimp, creamy, feta, and zingy lemon dressing!The latest trend in chic eateries is recreating old classics. Try this version of a Greek salad. I love a Greek salad. Usually, it is overdone and bad. Our version is luxe, with fresh grilled shrimp and a fresh lemony dressing.  It is fabulous for a hot weather lunch or dinner — and perfect on a party platter, too.
 
For four as a starter, two for lunch
 
1 head of romaine lettuce; washed, dried and cut into ten in pieces
1 large ripe tomato cut into wedges, or two smaller tomatoes — one red and one yellow
Half a red onion sliced and separated into rings –feel free to use mandolin if you have one, I do and I think it makes things look and taste more delicate, but it is not essential –at all!
1cup of crumbled feta cheese
Half a cup of black olives, in brine or dried Moroccan
One pound (550 grams) of shrimp. Peeled, deveined, and grilled.
 
Vinaigrette:
Juice of 2 lemons
¼ cup of white wine vinegar
1 tsp dried oregano
2 tbsp. fresh dill
½ tsp. salt
 
Mix well
Add ½ cup plus 1 tbsp. good olive oil, shaken or blended well.
 
Arrange the salad on plates.
Season the shrimp with seasoning salt or salt, pepper, &paprika
Grill until pink
Top salad with hot shrimp and feta
Drizzle with dressing
Top with fresh ground pepper
 
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