Greek Salad With Salami Or Shrimp Recipes

GREEK SALAD WITH SHRIMP

Steps:

• In a small bowl or in a jar with a lid, whisk or shake together the ingredients until completely combined. Taste and season with salt and pepper. Store, covered, in the refrigerator for up to 3 days. Allow to come to room temperature and shake well before using.
• In a large bowl, combine romaine, shrimp, feta cheese, cucumber, tomatoes, olives, and red onion.
• Drizzle with some of the dressing; toss to coat. Add more dressing, as needed, to moisten the salad ingredients.
• Season with salt and pepper, to taste. Garnish with pepperoncini and serve immediately with warm pita bread and tzatziki sauce.

GREEK SHRIMP SALAD

Steps:

• In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
• In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
• In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
• In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
• Cool the onion and transfer to a covered container. Refrigerate and use as needed.
• In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
• Refrigerate in a covered container. When ready to use, whisk again.

CLASSIC GREEK SALAD WITH SHRIMP

Steps:

• To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
• Lightly season the shrimp with salt, pepper, and oregano. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
• Cook the shrimp until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with lemon juice and set aside to cool.

GREEK SALAD WITH SALAMI OR SHRIMP

Steps:

• Toss salad greens with oil, vinegar and oregano.
• Garnish with onion, red pepper, feta and salami or shrimp.

GREEK TORTELLINI SALAD

Steps:

• For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
• Add the remaining salad ingredients and toss to combine. Set aside.
• For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
• Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.

GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE

Steps:

• With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.

GRILLED SHRIMP GREEK SALAD

Steps:

• Prepare grill for cooking.
• Make dressing:
• Whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl.
• Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
• Marinate shrimp:
• Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature 10 minutes.
• Grill pitas and bell pepper while shrimp marinates:
• Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas on an oiled rack set 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool).
• Grill bell pepper until just softened, about 1 1/2 minutes on each side.
• Grill shrimp:
• Add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding. Season shrimp with salt and pepper.
• Grill shrimp until just cooked through, about 2 minutes on each side.
• Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Steps:

• To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
• Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
• Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
• Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.