HORIATIKI SALATA WITH GRILLED SHRIMP (for four)

12 to 18 grilled jumbo shrimp with lemon and oregano

4 tablespoons extra-virgin olive oil

2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh oregano

2 to 3 plum tomatoes, seeded and diced

1 small green pepper, cut into thin strips

1 English cucumber, halved lengthwise and cut crosswise into ¼ inch slices

1 small red onion, sliced thin

½ cup kalamata olives, pitted

½ pound Feta cheese (preferably Greek), crumbled

4 tablespoons fresh lime juice

4 tablespoons fresh lemon juice

4 cups mesclun, washed and spun dry (optional)

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1. Peel shrimp, bring them to room temperature if they’ve been refrigerated, and cut them into large pieces.

2. Line a serving platter with mesclun. In a large bowl, toss together shrimp, 4 tablespoons oil, mint, oregano, parsley, tomato, green pepper, cucumber, red onion, olives, lime juice and lemon juice.  Mix well and spoon over mesclun on platter.

3. Scatter feta over salad and garnish with mint sprigs. Serve accompanied by pita bread.

 

adapted from Saveur Magazine, July/August, 1997