Shrimp and Tomato Salad
4 servings
15 minutes
Shrimp and tomato salad is a refined dish of European cuisine that combines freshness and sophistication of flavors. Tenderly cooked shrimp harmonize beautifully with juicy tomatoes and crunchy cucumbers, while green beans add a touch of zest. A light citrus dressing with lemon, oregano, and mustard enhances the taste of seafood and vegetables, creating a balance of sweet and sour notes. The finishing touch is soft feta cheese that adds creaminess and richness to the salad. This salad is perfect as a light summer lunch or an elegant appetizer for a festive dinner, providing pleasure with every bite.
1
Boil the shrimp in salted water. Drain and rinse under cold water. Dry, then place in a large bowl.
- Peeled shrimp: 500 g
2
Pour water into a saucepan (enough to raise the level about 2 cm from the bottom), bring to a boil. Add green beans and salt. Cook for 5 minutes. Drain the beans in a colander and rinse under cold water. Dry.
- Green beans: 350 g
3
Put the beans, quartered tomatoes, and cucumbers in a salad bowl.
- Green beans: 350 g
- Tomatoes: 4 pieces
- Cucumbers: 4 pieces
4
Prepare the sauce. For this, in a small bowl, combine 3 teaspoons of lemon juice, the zest of 1/2 lemon, olive oil, green onion, oregano, mustard, sugar, pepper, and 3/4 teaspoon of salt.
- Lemon: 1 piece
- Olive oil: 2 tablespoons
- Spring onion: to taste
- Fresh oregano leaves: to taste
- Honey mustard: 1 tablespoon
- Sugar: 0.5 teaspoon
5
Carefully mix the shrimp and vegetables with the sauce and diced feta.
- Peeled shrimp: 500 g
- Tomatoes: 4 pieces
- Green beans: 350 g
- Cucumbers: 4 pieces
- Brynza cheese: 100 g
