Ingredients
- 3 medium Tomatoes, seeded and chopped
- 1½ tsp Salt
- 6 tbsp Extra-virgin olive oil
- 1½ lbs medium Shrimp, peeled and de-veined
- 2 Garlic cloves minced
- 2 tbsp Fresh lemon juice
- 1 tsp White wine vinegar
- ½ tsp Freshly grated lemon zest
- 1 tsp Hot pepper flakes
- 1 tbsp minced Fresh oregano leaves plus whole oregano sprigs for garnish
- 6 ounces Feta cheese, crumbled
- 1 cup Thinly sliced celery
- 1 cup Kalamata olives, chopped
- 1 English cucumber, sliced thin
Shrimp, Feta and Tomato Salad
Meal: Lunch
Cuisine: American
Ingredient: Seafood
Season: Winter
Contributor: The Gourmet Institute
Directions
4 Servings
- Toss the tomatoes with the salt in a colander and let drain for 15 minutes. Transfer to paper towels to drain.
- Heat 2 tablespoons of the oil in an Anolon Advanced 10" Open French Skillet over moderately high heat until it is hot. Add the shrimp and sauté, stirring for 2 minutes. Add the garlic and salt and pepper to taste and sauté until the shrimp are just cooked through. Transfer the shrimp to a large bowl and toss with the lemon juice and the vinegar. Let cool slightly, add the remaining 4 tablespoons oil, and all the other remaining ingredients except the cucumber and toss well. Arrange a ring over overlapping cucumber slices on each of the 4 plates. Top with a mount of the shrimp salad and garnish with some of the oregano sprigs.
Article courtesy of The Gourmet Institute
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