I’m going to be honest with you: writing this blog post was not easy. This weekend left me beyond pooped. From killing it at karaoke on Friday (nothing like a little Rent and Little Shop of Horrors to really get the party going), to an early morning Gatsby viewing on Saturday morning, and running 12 miles in prep for next weekend’s half marathon, my brain and body are pretty much dead.
That being said, this was an epic weekend. So much love and laughs from friends and family; it was one of those perfect weekends I’ll never forget (despite the aggressive amount of alcohol consumed). Thanks to everyone that made it so special!!
For the sake of letting my body recover and getting ready for next weekend’s race, I knew I’d really have to kick my butt back into healthy gear this week. I love a fresh Greek salad in the summer (I’ve already talked about my infatuation with Greece in this pasta dish); and with the temps finally hitting over 70 on Friday, I can feel summer just itching its way into the city. For this salad, the lemon-oregano vinaigrette doubles as the dressing and the marinade for the grilled shrimp, meaning less prep and clean up, which is ideal for cooking in small city kitchens that get uncomfortably hot in the summer. Filling enough to keep you satisfied until dinner without weighing you down, this Greek salad is just what my aching body and mind needs.
Greek Salad with Lemon-Oregano Shrimp
makes 5 servings
3 romaine hearts, chopped
1 pint cherry tomatoes
1 green bell pepper, diced
1 hothouse cucumber, sliced
1 block of feta, cubed
1 cup pitted kalamata olives
1/2 pound shrimp, peeled and deveined
1/4 cup fresh lemon juice
3/4 cup olive oil
2 small garlic cloves, minced
1 tsp salt
3/4 tsp dried oregano
1/2 tsp freshly ground black pepper
1. First make the vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, oregano and pepper. Pour about a third of the vinaigrette into a ziploc bag with the shrimp. Mix the shrimp around to coat in the vinaigrette and refrigerate while you prep the vegetables. Set the remaining vinaigrette aside.
2. Once the veggies are washed and chopped, heat a grill pan (or sauté pan) over medium-hight heat. Grill the shrimp in batches, so as to not overcrowd the pan, about 2-3 minutes per side until the shrimp is pink and slight grill marks appear.
3. Assemble the salad. First lay out a layer of lettuce. Top with vegetables, feta and olives. Place 3-5 shrimp per salad and drizzle with desired amount of remaining lemon-oregano vinaigrette.