Greek Salad Supper
A vibrant Greek-inspired salad featuring potatoes, fresh vegetables, olives, Feta cheese, and shrimp, perfect for a hearty, flavorful summer meal or entertaining guests.
Ingredients
- 5 medium potatoes, peeled, cooked and diced ⓘ
- 2 Tbsp. minced parsley ⓘ
- 2 Tbsp. minced onion
- 2 Tbsp. cider vinegar ⓘ
- 1 Tbsp. oil ⓘ
- salt and pepper to taste ⓘ
- 1/2 lb. cooked, cold shrimp ⓘ
- 1/3 c. mayo ⓘ
- 1/2 c. pitted black olives
- 1 head lettuce ⓘ
- 2 tomatoes, cut into wedges ⓘ
- 1 jar artichokes ⓘ
- 1 cucumber, sliced into spears ⓘ
- 1/4 lb. Feta cheese, diced ⓘ
- 1 large green onion, sliced into rings ⓘ
- 1/2 red onion, sliced and separated ⓘ
Instructions
- Mix potatoes, parsley, onion, cider vinegar, oil, salt, and pepper in a bowl.
- Chill until ready to serve.
- Arrange a bed of lettuce on a serving platter.
- Mound the potato mixture in the center of the lettuce.
- Arrange tomato wedges, artichokes, cucumber spears, green onion rings, red onion, black olives, Feta cheese, shrimp, and radishes around the potatoes.
- Serve chilled.
Tips & Substitutions
For a vibrant flavor boost, consider adding a pinch of oregano or dill to the potato mixture. If you prefer a lighter dressing, Greek yogurt can substitute for mayo. You can also mix in some capers or artichoke hearts for extra Mediterranean flair. If you're short on time, pre-cooked shrimp works wonderfully in this dish.
Serving Suggestions
This Greek Salad Supper pairs beautifully with crusty bread or a side of hummus for a complete meal. You can also serve it alongside grilled meats or fish for a heartier option. For a refreshing drink, try it with a glass of chilled white wine or sparkling water infused with lemon.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the potato mixture in the microwave, but keep the shrimp and lettuce separate to maintain their texture. The salad is best enjoyed cold, so consider serving it straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Salad Supper contains roughly 756 calories, with 23g protein, 83g carbohydrates, and 39g fat. It is an excellent source of iron (129% of the Daily Value), vitamin C (95% of the Daily Value), and potassium (91% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2056mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this salad?
Absolutely! Feel free to customize the vegetables based on your preferences. Bell peppers, radishes, or even roasted zucchini can enhance the dish. Just keep the balance of flavors in mind for a delicious outcome.
Is this salad suitable for meal prep?
Yes, this salad is great for meal prep! Just keep the dressing and lettuce separate until ready to serve to maintain freshness. The potato mixture can be stored for a few days, making it a convenient option for busy lunches or dinners.
Can I make this salad vegan?
Certainly! You can replace the shrimp with chickpeas or marinated tofu for protein. Use a vegan mayo or a simple olive oil and vinegar dressing to keep it plant-based. The Feta cheese can be swapped with a vegan alternative or omitted altogether.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).