Peak-season tomatoes and cucumbers are already bursting with sunny flavor. Toss them in the classic salad with a bright vinaigrette and fresh oregano, and pile on shrimp for protein.
What You Get
Red wine vinaigrette
Wild shrimp (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 20 minutes
Cut the cucumbers in half lengthwise and slice into bite-size pieces. Cut the tomatoes into wedges. Thinly slice half of the red onion, reserving the rest for another use. Roughly chop the olives. Pick the oregano leaves and toss the stems.
In a bowl, combine the cucumbers, tomatoes, red onion, and olives. Drizzle with about ⅓ of the vinaigrette, season with salt and pepper, and toss to coat. Set aside and let the flavors combine.
Remove the shrimp from the packaging, pat dry with paper towels, and season with salt and pepper on both sides. In a frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the shrimp in a single layer, and sear until bright pink and tightly furled, 2 to 3 minutes per side.
Arrange the salad on plates and top with the seared shrimp. Sprinkle with the feta and scatter with the oregano. Grind with pepper and serve.
Contains: milk, crustacean shellfish.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.