If you're looking for something fresh, light, and bursting with bright Mediterranean flavors, this Greek Shrimp Salad with Kalamata Olives and Cucumber will hit all the right notes. It’s a dish that screams summer by the sea, but it's just as perfect for a cozy lunch or a quick, healthy dinner any time of year. Inspired by classic greek shrimp recipes, this salad combines plump, tender shrimp with crisp cucumber, juicy cherry tomatoes, creamy feta, and the bold bite of kalamata olives. A simple lemon-oregano vinaigrette ties it all together, giving it that signature tang you'd expect from your favorite easy greek recipes.
What makes this salad extra special is how versatile and satisfying it is. You can enjoy it warm or cold, serve it as a main or a side, and even spoon it over warm orzo or pita for a quick Greek shrimp bowl. It’s not just a salad; it’s a fully balanced Mediterranean moment on a plate.
Zesty Greek Shrimp Salad with Kalamata Olives and Cucumber
Prep Time 15 minutes mins
Cook Time 6 minutes mins
Total Time 21 minutes mins
Course Appetizer, Salad
Cuisine Greek, Mediterranean
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.
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
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.
Pairings
This Greek shrimp salad shines on its own, but you can elevate it even more with the right pairings. Here are a few ideas:
- Grain Base: Serve over warm orzo, couscous, or farro to make it more of a hearty grain bowl. If you’re a fan of greek shrimp with orzo and feta, this is a perfect match.
- Bread: Pita wedges or warm naan are great for scooping up the salad or dipping in the lemony dressing.
- Soup: Pair with a light avgolemono (Greek lemon chicken soup) for a full greek dinner idea.
- Wine: A crisp white wine like Assyrtiko or Sauvignon Blanc brings out the bright citrus notes and pairs beautifully with the shrimp and feta.
- Pasta twist: Toss the salad (minus the feta) into some cooked pasta for a quick take on Mediterranean shrimp pasta—a fantastic way to remix leftovers.
FAQs
1. What type of shrimp is best for this salad?
Large or extra-large shrimp (16-20 count per pound) are ideal—they’re meaty, hold their shape well, and don’t dry out quickly when cooked. Fresh or frozen both work; just make sure they're peeled and deveined. Tail-off is easier for eating, but tail-on looks a bit fancier if presentation matters.
2. Can I use a different protein?
Absolutely. This salad works well with grilled chicken or even salmon. If you’re browsing for greek salmon recipes, a lemon-oregano marinated salmon fillet would taste amazing atop this salad. You can even swap shrimp for chickpeas for a vegetarian option.
3. Is this salad part of the Mediterranean diet?
Yes, this is an excellent example of mediterranean shrimp recipes. It includes lean protein, olive oil, fresh vegetables, and minimal processed ingredients. If you're following a mediterranean diet shrimp recipe plan, this dish fits right in.
4. Can I make this ahead of time?
Yes—but hold off on adding the dressing and feta until right before serving to keep everything fresh. The cooked shrimp can be made up to a day in advance and stored in the fridge.
5. What if I want to make it more like shrimp saganaki?
Great idea. While this salad is fresh and raw-based, you can sauté the shrimp in a light tomato sauce and finish with crumbled feta for a twist that leans into the shrimp saganaki recipe territory. It's a fusion of the shrimp saganaki with feta flavor profile with the cooling crunch of a salad.
