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Square overhead shot of a platter of greek shrimp salad.
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Greek Shrimp Salad

A light and fresh Greek shrimp salad with briny olives, juicy tomatoes, crisp cucumbers, zesty red onion, salty feta cheese, and a homemade Greek salad dressing!
Course Dinner, Lunch
Cuisine Greek
Keyword greek salad, greek salad dressing, greek salad with shrimp, greek shrimp salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 524kcal
Author Blair Lonergan

Ingredients

GREEK SALAD DRESSING

  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, minced or pressed
  • 1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
  • 1 tablespoon minced fresh parsley (or 1 teaspoon dried parsley flakes)
  • 2 teaspoons honey
  • ½ teaspoon Dijon mustard
  • ½ teaspoon kosher salt, or more to taste
  • ¼ teaspoon ground black pepper, or more to taste

FOR THE SALAD

  • 2 romaine hearts, chopped
  • 1 lb. cooked large shrimp, peeled and deveined
  • 1 cup crumbled feta cheese
  • 1 English seedless cucumber, halved lengthwise and thinly sliced (or 2-3 mini cucumbers sliced)
  • 1 pint cherry or grape tomatoes, halved
  • ¾ cup pitted kalamata olives
  • ½ of a small red onion, thinly sliced
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: pepperoncini
  • Optional, for serving: pita bread, hummus, tzatziki sauce

Instructions

MAKE THE DRESSING

  • 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.
    Shaking homemade Greek salad dressing in a glass mason jar.

ASSEMBLE THE SALAD

  • In a large bowl, combine romaine, shrimp, feta cheese, cucumber, tomatoes, olives, and red onion.
    Crumbling feta cheese over a Greek shrimp salad.
  • Drizzle with some of the dressing; toss to coat. Add more dressing, as needed, to moisten the salad ingredients.
    Pouring homemade greek salad dressing on a salad.
  • Season with salt and pepper, to taste. Garnish with pepperoncini and serve immediately with warm pita bread, hummus, and tzatziki sauce.
    Close overhead shot of hands serving a tray of greek shrimp salad with a side of pita.

Notes

  • This recipe calls for cooked shrimp. You can purchase cooked pre-cooked shrimp from the seafood counter or freezer case at the grocery store. When using frozen shrimp, thaw the shrimp in a colander under cold running water, and then pat it dry before adding it to the salad.
  • If you prefer to cook your own shrimp at home, this marinated shrimp, this grilled shrimp, or this boiled shrimp will all work well.
  • For a shortcut, purchase a bottle of Greek salad dressing instead of making your own.

Nutrition

Serving: 1/4 of the salad and dressing | Calories: 524kcal | Carbohydrates: 14g | Protein: 31g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1277mg | Potassium: 879mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5921IU | Vitamin C: 35mg | Calcium: 322mg | Iron: 3mg