Greek salad with grilled shrimp and vinaigrette dressing

Votes: 3

How to Make - Greek Salad with Grilled Shrimp and Vinaigrette

Time: 20 min.
Complexity: easily
Servings: 4

Greek salad with grilled shrimp and vinaigrette dressing - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g orzo pasta, cooked until al dente
340 g crumbled feta cheese
16 medium-sized shrimp, peeled and deveined
3 thinly sliced green onions
0.5 l grape tomatoes, halved
1/4 cup chopped fresh dill, plus more for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1 large cucumber, seeded, quartered lengthwise and sliced
1/2 tbsp olive oil, plus more for brushing the shrimp
Salt and ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: orzo pasta, cucumbers, grape tomatoes, wine vinegar, Dijon mustard, shrimps, feta cheese, green onions, dill

Cooking the dish according to the recipe:

In a large bowl, combine the orzo, cucumber, green onions, and tomatoes. Place the dill, vinegar, and mustard in a blender and blend until smooth.

With the appliance running, slowly whisk in the olive oil until an emulsion forms. Season with salt and pepper to taste. Pour the vinaigrette over the orzo mixture and mix well. Gently fold in the feta cheese.
Preheat the grill to high. Brush the shrimp with oil and season with salt and pepper. Grill for about 2 minutes per side or until cooked through. Divide the salad among 4 plates or bowls and top each with 4 shrimp. Garnish with dill.

Categories:

recipe / Dinner / Salads / Warm salads / Salads with fish / Greek cuisine / Bobby Flay

Similar recipes