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 tablespoons fresh lemon juice; 1 tablespoon chopped shallots; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 tablespoon plus 1 teaspoon chopped oregano; Salt and freshly ground pepper; 1 pound large shrimp, shelled and deveined; 1 cucumberhalved, peeled, seeded and cut into 1/2-inch dice; 3/4 pound cherry or grape tomatoes, halved; 1 small green bell pepper, cut into 1/2-inch dice; 1 small yellow bell pepper, cut into 1/2-inch dice; 12 Calamata olives, pitted; 2 teaspoons finely grated lemon zest; 1/2 pound Greek or French feta cheese, cut horizontally into 4 slabs

Servings: persons

2 tablespoons fresh lemon juice
1 tablespoon chopped shallots
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon chopped oregano
Salt and freshly ground pepper
1 pound large shrimp, shelled and deveined
1 cucumberhalved, peeled, seeded and cut into 1/2-inch dice
3/4 pound cherry or grape tomatoes, halved
1 small green bell pepper, cut into 1/2-inch dice
1 small yellow bell pepper, cut into 1/2-inch dice
12 Calamata olives, pitted
2 teaspoons finely grated lemon zest
1/2 pound Greek or French feta cheese, cut horizontally into 4 slabs

1
In a medium bowl, combine the lemon juice with the shallots, 1 tablespoon of the olive oil and 1 teaspoon of the oregano; season with salt and pepper.
2
Add the shrimp, toss well and let stand at room temperature for 10 minutes.
3
In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tablespoon of chopped oregano.
4
Season the salad with salt and pepper and toss well.
5
Light a grill or heat a grill pan.
6
Thread the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes.
7
Mound the salad on plates and top with the feta.
8
Drizzle each salad with 1 tablespoon of the olive oil and sprinkle with salt.
9
Serve the shrimp on the side.

514

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 1 tablespoon chopped shallots, 1/4 cup plus 1 tablespoon extra-virgin olive oil, 1 tablespoon plus 1 teaspoon 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