Shrimp, Tomato, and Feta Salad
Difficulty: Easy Serves: 4 to 6 Total Time: 1 hour Prep: 20 minutes Rest: 30 minutes Cook: 10 minutes
- Extra-virgin olive oil
- 4 garlic cloves, lightly crushed
- 1 pound (21/25 count) shrimp, peeled and deveined
- Crushed red pepper flakes
- 1 pound heirloom tomatoes, chopped into assorted shapes
- 1/2 pound crumbled feta cheese
- 1 pint cherry tomatoes, halved
- 1/2 English cucumber, peeled, seeded, and chopped into medium pieces
- 1/2 red onion, thinly sliced
- 1/2 bunch fresh oregano, finely minced
- Red wine vinegar
- Kosher salt
1. Heat a large saut pan with olive oil over medium-high heat. Add 2 smashed garlic cloves and a pinch of crushed red pepper; when the garlic is golden and fragrant, discard it. Add the shrimp, season with kosher salt, and saut until pink and opaque, about 34 minutes. Remove from heat and let cool. Once cooled, slice each shrimp lengthwise in half and set aside.
2. In a large bowl, combine heirloom tomatoes, cherry tomatoes, crumbled feta, cucumber, and red onion. Finely mince the remaining 2 garlic cloves and add them in. Stir in the minced oregano and a light sprinkle of crushed red pepper if you like heat. Gently fold the cooled shrimp into the salad. Dress with red wine vinegar and extra-virgin olive oil, then season to taste with kosher salt. Let the salad rest for at least 30 minutes to allow the flavors to meld.
3. Serve chilled or at room temperature and enjoy this bright, refreshing salad!
