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)
- Peel shrimp, bring them to room temperature if they’ve been refrigerated, and cut them into large pieces.
- 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.
- Scatter feta over salad and garnish with mint sprigs. Serve accompanied by pita bread.
adapted from Saveur Magazine, July/August, 1997