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Sunday Rewind: Shrimp and Tomato Summer Salad

Shrimp and Tomato Summer Salad….- Originally posted April 14, 2012

As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

Summer in Cleveland is the time of copious amounts of tomatoes and cucumbers being grown in backyard gardens. I am not much a gardener (OK, I’m not a gardener at all), so I rely on the generosity of my neighbors and co-workers. I always get a smile when I walk into the office and there are bags of tomatoes or cucumbers out to share. That means the bounty is in and the owner is overwhelmed with the amount of goodness.

As spring has just begun and the summer harvest is a long way away, I must be dreaming of those days to come. The following is a variation of the Greek salad which was previously posted.

Photo Mar 30, 5 48 00 PM

The recipe calls for large shrimp, but I think it works great with bite sized salad shrimp.

Olive oil, red wine vinegar and fresh vegetables – how can you go wrong?

A quick tip for stripping fresh herbs. With one hand, hold the base of the stem, and with the other pinch the base and gently pull up the stem. The leaves will easily pull off (and minor stems too). Repeat with other stems.

A quick mix of the dressing.

Shrimp and Tomato Summer Salad

Prep Time: 25 mins | Servings: 6 | Difficulty: easy

Ingredients:

  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) red wine vinegar
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) coarsely ground pepper
  • 1/2 cup(s) loosely packed fresh parsley leaves, chopped
  • 1/4 cup(s) loosely packed fresh mint leaves, thinly sliced
  • 1 pound(s) (large) cooked shrimp, shelled and deveined
  • 4 (about 2 1/2 pounds) ripe tomatoes, cut into 1-inch chunks
  • 1 English (seedless) cucumber or 4 Kirby cucumbers, cut lengthwise into quarters, then cut crosswise into 1-inch chunks
  • 1 small red onion, diced
  • 1/2 cup(s) (about 2 ounces) crumbled feta cheese

Directions:

1. In serving bowl, whisk together oil, vinegar, salt, and pepper; stir in parsley and mint.

2. Add shrimp, tomatoes, cucumber, and onion to dressing in bowl; stir to combine. Sprinkle salad with feta to serve. Serve at room temperature or cover and refrigerate to serve later.

Source: http://www.goodhousekeeping.com/recipefinder/shrimp-tomato-summer-salad-626?click=recipe_sr

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Categories: Cheese, Greek, Low Carb, Lunch, Main Dish, Recipes, Salad, Seafood, Vegetable

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

8 Comments on “Sunday Rewind: Shrimp and Tomato Summer Salad”

  1. March 8, 2015 at 12:14 pm #

    Looks delicious, and definitely says “summer”. Can’t wait for it to start warming up again so we can start really playing with salads and seafood platters 😀

    Like

  2. March 8, 2015 at 1:17 pm #

    yummy!! 🙂

    Like

  3. March 8, 2015 at 2:02 pm #

    Looks so delicious and refreshing !!

    Like

  4. March 8, 2015 at 2:09 pm #

    Nothing like fresh vegetables.

    Like

  5. March 8, 2015 at 3:03 pm #

    Reblogged this on cookwithsingh.

    Like

  6. March 11, 2015 at 2:19 am #

    Oh yum!

    Like

  7. March 24, 2015 at 4:31 pm #

    It looks great! Inspired to do my dinner 😉

    Like

  8. March 26, 2015 at 11:34 am #

    OK, now I’m looking forward to my tomato plants to start producing. Thanks for stopping by my blog.

    Like

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