Grilled Greek Salad

Grilled Greek Salad
Servings: 4 to 6 Start to Finish 30 mins


  • 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; Amount Per Serving: 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.