Shrimp, Feta And Tomato Salad
A vibrant, flavorful shrimp salad with feta, tomatoes, and olives, dressed with lemon and oregano. Perfect for light lunches or summer gatherings, appealing to seafood and Mediterranean flavor lovers.
Ingredients
Instructions
- In a large heavy skillet, heat 2 tablespoons of olive oil over moderate heat.
- Saute the shrimp for 2 minutes until firm, then transfer to a large bowl and let cool.
- In a small bowl, whisk together lemon juice, white wine vinegar, grated lemon zest, oregano, salt, and pepper.
- Whisk 4 tablespoons of olive oil into the dressing.
- Toss the cooled shrimp, crumbled feta, chopped tomatoes, sliced celery or cucumber (if using), and slivered olives in the dressing.
- Chill the salad before serving.
Tips & Substitutions
For optimal flavor, consider using wild-caught shrimp, as they often have a better taste than farmed varieties. You can substitute feta with goat cheese for a creamier texture or use a mix of herbs like basil or parsley instead of oregano for a different flavor profile. If you prefer a bit of heat, add some red pepper flakes to the dressing.
Serving Suggestions
Serve this salad chilled as a refreshing main course or alongside grilled vegetables for a complete meal. It pairs beautifully with Mediterranean recipes like Sizzled Salmon With Chopped Tomatoes for a delightful summer feast. Consider adding crusty bread for dipping to enhance the dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh, but if you need to reheat, gently warm the shrimp in a skillet over low heat, being careful not to overcook them again.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Feta And Tomato Salad contains roughly 673 calories, with 11g protein, 24g carbohydrates, and 62g fat. It is an excellent source of iron (53% of the Daily Value), vitamin C (53% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 463mg per serving (20% 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 frozen shrimp for this salad?
Yes, you can use frozen shrimp; just be sure to thaw them completely before cooking. To retain their texture, avoid overcooking them. Frozen shrimp can be a convenient alternative, but fresh shrimp often have a superior flavor.
Is it possible to make this salad vegan?
Absolutely! You can replace shrimp with marinated chickpeas or grilled tofu for a protein boost. Swap feta for a vegan cheese alternative or simply omit it. The dressing remains delicious and complements the fresh vegetables beautifully.
How can I make this salad more filling?
To make the salad heartier, consider adding cooked quinoa or couscous. These grains provide additional texture and nutrients. You could also include avocado slices for creaminess, which pairs well with the other ingredients in the salad.
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).