Shrimp and Tomato Summer Salad
Instructions:
- This Greek-inspired salad is best when tomatoes are at their summer peak and fresh herbs are plentiful. In the off-seasons, grape tomatoes, cut in halves, make a nice substitute.
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3â„4 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1â„2 cup loosely packed fresh parsley leaves, chopped
- 1â„4 cup loosely packed fresh mint leaves, thinly sliced
- 1 pound shelled and deveined cooked large shrimp
- 4 ripe large tomatoes (about 21â„2 pounds), cut into 1-inch chunks
- 1 English (seedless) cucumber or 4 Kirby cucumbers, cut lengthwise into quarters, then cut crosswise into 1-inch chunks
- 1 small red onion, diced
- 1â„2 cup crumbled feta cheese (about 2 ounces)
- In serving bowl, whisk together olive oil, vinegar, salt, and pepper; stir in parsley and mint.
- Add shrimp, tomatoes, cucumber, and onion to dressing in bowl; stir to combine. Sprinkle salad with feta to serve. Serve at room temperature or cover and refrigerate to serve later.