Salad with shrimps, vegetables and feta cheese
4 servings
40 minutes
This salad with shrimp, vegetables, and feta is a true reflection of freshness and Mediterranean flavor. It embodies the best traditions of Greek cuisine, where natural ingredients and balance of flavors prevail. The combination of royal shrimp sautéed with spicy seasonings, tangy feta cheese, juicy cherry tomatoes, and refreshing arugula creates harmony between softness, saltiness, and a slight acidity. Olives and walnuts add texture while the aromatic dressing based on olive oil deepens the taste. An ideal option for a light dinner or festive table, this salad not only pleases the eye but also provides delightful gastronomic pleasure, allowing one to immerse in the atmosphere of sunny Greece.
1
Boil the shrimp in lightly salted water until cooked and drain in a colander. Then sauté in a pan with olive oil, salt, and shrimp spices (I usually buy ready-made shrimp spices, like 'Aydigo') until golden brown, and drizzle with lemon juice.
- King prawns: 400 g
- Extra virgin olive oil: to taste
- Sea (ocean) salt: to taste
- Shrimp seasoning: pinch
- Lemon juice: 1 teaspoon
2
Soak arugula in cold water for 15 minutes and place it on a paper towel to absorb moisture. Cut cherry tomatoes in half, dice the feta cheese, and slice the olives.
- Rocket (arugula): 150 g
- Red cherry tomatoes: 8 pieces
- Brynza cheese: 150 g
- Large pitted olives: 150 g
3
For the dressing, we chop walnuts (can be grated or blended), add olive oil, and for flavor, we can add a mix of four types of pepper.
- Walnuts: 4 pieces
- Extra virgin olive oil: to taste
4
Combine all ingredients in a bowl and mix.
- Rocket (arugula): 150 g
- King prawns: 400 g
- Large pitted olives: 150 g
- Red cherry tomatoes: 8 pieces
- Brynza cheese: 150 g
- Walnuts: 4 pieces
- Extra virgin olive oil: to taste
