After a weekend of Cadbury eggs and Peeps, it was so nice to have a light salad for dinner. It’s basically a Greek salad sans olives (I don’t like them so I leave them out), and with shrimp to add a little protein.
Santorini Salad with Roasted Shrimp (modified from PW)
1 head romaine lettuce, chopped
4 whole tomatoes, chopped
1 English cucumber, chopped
6 ounces crumbled feta cheese
fresh oregano to taste
¼ cups olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1 clove garlic, ground into a paste
salt and pepper
1 wholelemon, for squeezing
Add chopped lettuce, tomato wedges, cucumber chunks, half the feta, and oregano to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, in a bowl. Whisk together until combined. Taste and adjust seasonings.
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs. Just before serving, top with additional feta and squeeze a little lemon juice over the top.
*To make garlic into a paste, peel and crush garlic clove, add a pinch of kosher salt and with the broad surface of your chef’s knife at a 30degree angle, work the knife back and forth crushing as well as pushing the salt/garlic mix until it turns into a paste.
Roasted Shrimp
I buy frozen peeled and deveined shrimp with the tails on. Thaw them under hot water, dry them well with a paper towel, toss with olive oil and salt and pepper. Roast at 400 for about 3-5 minutes, or until pink. Don’t overcook them.
