Page 144 - One-Dish Meals

Shrimp and Tomato

Summer Salad

This Greek-inspired salad is best when tomatoes are at their summer
peak and fresh herbs are plentiful. In the off-seasons, grape tomatoes,
cut in halves, make a nice substitute.
P R E P 25 minutes M A K E S 6 main-dish servings

2 tablespoons olive oil 1 pound shelled and deveined
cooked large shrimp (page 13)
2 tablespoons red wine vinegar
1
⁄4 teaspoon salt
3 4 ripe large tomatoes (about 2 ⁄2
pounds), cut into 1-inch chunks
1 ⁄4 teaspoon coarsely ground black
1 English (seedless) cucumber or 4
pepper
Kirby cucumbers, cut lengthwise
⁄2 cup loosely packed fresh parsley
1
into quarters, then cut crosswise
leaves, chopped
into 1-inch chunks
1 ⁄4 cup loosely packed fresh mint
1 small red onion, diced
leaves, thinly sliced
1
⁄2 cup crumbled feta cheese
(about 2 ounces)
1. In serving bowl, whisk together olive oil, vinegar, salt, and pepper; stir in
parsley and mint.
2. Add shrimp, tomatoes, cucumber, and onion to dressing in bowl; stir to
combine. Sprinkle salad with feta to serve. Serve at room temperature or
cover and refrigerate to serve later.

E A C H M A I N - D I S H S E R V I N G About 200 calories | 20 g protein |
13 g carbohydrate | 8 g total fat (2 g saturated) | 156 mg cholesterol |
585 mg sodium.

144 Salads & Sandwiches