Zesty Greek Shrimp Salad with Kalamata Olives and Cucumber
Equipment
- Large skillet For sautéing the shrimp. A cast iron skillet is great for getting a nice sear, but nonstick or stainless steel works too.
- Mixing bowls You’ll want a couple—one for tossing the salad and another for the vinaigrette.
- Whisk or Fork For mixing the dressing.
- Cutting board and knife Essential for prepping the fresh veggies.
- Tongs or spatula For flipping shrimp evenly in the pan.
Ingredients
For the shrimp
- 1 pound large shrimp peeled and deveined (tails on or off)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- Zest of 1 lemon
- Salt and black pepper to taste
For the salad
- 1 English cucumber sliced
- 1 cup cherry tomatoes halved
- 1/3 cup sliced red onion
- 1/2 cup kalamata olives pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
Optional: 1/4 cup diced roasted red peppers or chopped artichoke hearts for extra flavor
For the dressing
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Marinate the Shrimp
- In a bowl, combine the shrimp with olive oil, minced garlic, lemon zest, oregano, crushed red pepper (if using), and a pinch of salt and pepper. Let it sit for 10-15 minutes while you prep the other ingredients. This quick marinade adds incredible flavor and keeps the shrimp juicy.
Cook the Shrimp
- Heat your skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side, or until pink and opaque. Remove from heat and let them cool slightly.
Make the Dressing
- In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, honey, oregano, salt, and pepper. Whisk or shake until well blended.
Assemble the Salad
- In a large salad bowl, combine cucumber, cherry tomatoes, red onion, kalamata olives, and parsley. Add the cooked shrimp and drizzle with the dressing. Gently toss to coat everything evenly.
Top with Feta and Serve
- Finish the salad with a generous sprinkle of crumbled feta cheese. Serve immediately, or chill in the fridge for 15-20 minutes if you prefer it cold.