Ingredients
Mixed greens
1 lb large shrimp, peeled and deveined
2 cups cherry tomatoes, halved
1 English cucumber, sliced
1/4 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup kalamata olives
1/4 cup olive oil
3 tbsp fresh lemon juice
2 garlic cloves, minced
1 tbsp fresh oregano
1 tbsp fresh parsley
Salt and pepper to taste
Instructions
Preheat grill to high heat (450°F/230°C)
Toss shrimp with olive oil, garlic, oregano, salt, and pepper
Grill shrimp for 2-3 minutes per side until pink and charred
In a large bowl, combine mixed greens, tomatoes, cucumber, red onion, feta, and olives
Whisk together lemon juice, remaining olive oil, fresh parsley, and salt for dressing
Toss salad with dressing
Top with grilled shrimp and extra herbs before serving
Notes
Feta cheese can be substituted with tofu for a vegan option
Cherry tomatoes can be swapped with grape tomatoes or bell peppers
Briefly blanch red onion slices in boiling water to reduce sharpness if desired
Store leftovers in an airtight container for up to 2 days, though best served fresh
- Prep Time: 20
- Cook Time: 10
- Category: Mediterranean Table
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 200mg