SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print | Page | 3x5 | 4x6 Select a size and use your browser's print button to print the page.

Grilled Greek Salad

Makes: 4  to 6  servings Start to Finish 30 mins
Grilled Greek Salad
  • 16 cherry tomatoes
  • 12 ounces  large shrimp, peeled, rinsed, and dried
  • About 1/2 cup olive oil
  • 4 pita pockets, cut into quarters
  • 6 cups  chopped romaine lettuce
  • 2 tablespoons  freshly squeezed lemon juice
  • Salt and freshly ground pepper
  • 1/4 cup  black olives, pitted and roughly chopped
  • 2 tablespoons  chopped fresh oregano
  • 1/3 cup  crumbled feta cheese
Make It

1. Prepare a charcoal or gas grill until hot, placing rack 3 or 4 inches from the heat source. Meanwhile, thread tomatoes and shrimp on separate skewers. Brush with about 2 Tbs. oil. Grill, turning once, for about 5 minutes. The tomatoes are done when just charred; the shrimp should be opaque.

2. As skewers cook, brush the pita triangles with a bit of oil and put them on the grill for about 30 seconds on each side.

3. Put the lettuce in a serving bowl and toss with 1/4 cup oil, the lemon juice, and salt and pepper to taste. Add olives and oregano, and toss again. To serve, divide the salad among 4 plates, topping each with shrimp, tomatoes, and feta. Garnish with the grilled pita triangles.

Nutrition Facts
  • Servings Per Recipe 4,
  • cal.(kcal)377,
  • Fat, total(g)22,
  • sat. fat(g)3,
  • carb.(g)27,
  • fiber(g)3,
  • pro.(g)17,
  • sodium(mg)543,
  • iron(mg)3,
  • Percent Daily Values are based on a 2,000 calorie diet.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe