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Greek Shrimp Salad

Greek Shrimp Salad

Serves 4

With the addition of shrimp this salad goes from the ordinary Greek salad to the extraordinary Greek salad. Now it has all the elements of the Mediterranean from both sea and land. Add some love and it’s even better!

Ingredients

Shrimp Dressing:

  • 1/2 cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cucumber, peeled, seeded, and finely diced
  • 1 tablespoon minced red onion
  • 1 tablespoon minced garlic
  • Pinch of cayenne pepper
  • Kosher salt
  • Freshly ground black pepper

Greek Salad Dressing:

  • 1 tablespoon minced fresh dill leaves
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon minced fresh thyme leaves
  • 1 cup plain yogurt
  • 2 tablespoons minced garlic
  • 1/4 cup Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1-1/2 cups extra-virgin olive oil
  • Sugar

Salad:

  • 1 romaine heart, torn into bite-size pieces
  • 4 cups mixed baby lettuces washed and dried
  • 1/2 cup each red and yellow bell peppers cored, seeded, trimmed, and cut into 1-inch cubes
  • 1/2 cup caramelized onions
  • 1/2 cup Kalamata olives, pitted
  • 1 small cucumber, peeled, seeded, quartered, cut into 1/2- inch slices
  • 1 cup yellow pear and sweet 100 cherry tomatoes, cut in halves
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup crumbled feta cheese
  • 1 cup Greek salad dressing
  • Kosher salt
  • Freshly ground black pepper
  • 16 large shrimp, peeled, deveined, cut in half horizontally, blanched
  • 1/4 cup toasted pine nuts*
  • Sprigs of fresh dill
*To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.

Method
  1. Make the shrimp dressing: In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container: When ready to use, whisk again.
  2. Make the Greek salad dressing: In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste. Refrigerate in a covered container. When ready to use, whisk again.
  3. In a large mixing bowl , combine the romaine, baby lettuces, bell peppers, onions, olives cucumbers, tomatoes, cheeses, and Greek salad dressing. Toss until blended. Season with salt and pepper. Divide and mound on 4 chilled salad plates.
Presentation

In a medium school, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.