Santorini Salad With Grilled Shrimp Recipe

Name: Santorini Salad With Grilled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp fresh lemon juice; 1 tbsp chopped shallots; 1/4 cup plus 1 tbsp extra virgin olive oil; 1 tbsp + 1 tsp chopped oregano; Salt & Pepper; 1 LB large shrimp shelled and deveined; 1 cucumber halved, peeled, seeded and cut into 1/2 inch dice; 3/4 lb. cherry or grape tomatoes halved; 1 small green pepper, cut into 1/2 inch dice; 12 Calamata olives, pitted; 2 tsp finely grated lemon zest; 1/2 LB Greek feta cheese, cut into 4 slabs

Servings: persons

2 tbsp fresh lemon juice
1 tbsp chopped shallots
1/4 cup plus 1 tbsp extra virgin olive oil
1 tbsp + 1 tsp chopped oregano
Salt & Pepper
1 LB large shrimp shelled and deveined
1 cucumber halved, peeled, seeded and cut into 1/2 inch dice
3/4 lb. cherry or grape tomatoes halved
1 small green pepper, cut into 1/2 inch dice
12 Calamata olives, pitted
2 tsp finely grated lemon zest
1/2 LB Greek feta cheese, cut into 4 slabs

1
1) In medium bowl, combine the lemon juice with the shallots, i tbsp of the olive oil and 1 tsp of the oregano; season with salt and pepper. Add the shrimp and toss well and let stand at room temperature for about 10 minutes
2
2) In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tbsp of chopped oregano. Season the salad with salt and pepper and toss well.
3
3) Light a grill or heat a grill pan. Therad the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes.
4
4) Mound the salad on the plates and top with the feta. Drizzle each salad with 1 tbsp of the olive oil and sprinkle with salt. Serve the shrimp on the side.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tbsp fresh lemon juice, 1 tbsp chopped shallots, 1/4 cup plus 1 tbsp extra virgin olive oil, 1 tbsp + 1 tsp chopped oregano, and more.

Yes, Santorini Salad With Grilled Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Santorini Salad With Grilled Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions