Grilled Mediterranean Shrimp with Burst Cherry Tomato and Feta Salad
Imagine a sun-drenched evening on the Aegean coast, a gentle breeze carrying the scent of fresh herbs and the sea. This dish captures that essence, presenting succulent shrimp, marinated in lemon and oregano, then grilled to tender perfection with a delightful char. Alongside, a vibrant salad bursts with the sweet, concentrated flavor of oven-roasted cherry tomatoes, complemented by crisp cucumber, sharp red onion, briny Kalamata olives, and creamy feta cheese. A light vinaigrette ties all these Mediterranean elements together, creating a refreshing yet deeply satisfying culinary experience that evokes summer's warmth and the joy of simple, exquisite ingredients. This dish is a celebration of fresh produce and bright flavors, a true taste of the Mediterranean.
Ingredients
- •1 pound large shrimp, peeled and deveined
- •2 tablespoons olive oil, divided
- •1 lemon, half juiced, half cut into wedges
- •1 teaspoon dried oregano
- •1/2 teaspoon garlic powder
- •Salt and black pepper to taste
- •1 pint cherry tomatoes
- •1/2 English cucumber, diced
- •1/4 red onion, thinly sliced
- •1/4 cup Kalamata olives, halved
- •1/4 cup crumbled feta cheese
- •2 tablespoons red wine vinegar
- •1 teaspoon Dijon mustard
- •Optional: Fresh parsley, chopped for garnish
- •Optional: Crusty bread for serving
Dietary Info
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit, and if using a grill, preheat it to medium-high heat.
- 2
Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet, then roast for 15-20 minutes until they begin to burst and caramelize slightly.
- 3
While tomatoes roast, combine shrimp with 1 tablespoon of olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl, tossing to coat evenly. Let marinate for at least 10 minutes.
- 4
Grill the marinated shrimp for 2-3 minutes per side, or until pink and opaque, being careful not to overcook them.
- 5
In a large bowl, whisk together red wine vinegar, Dijon mustard, a pinch of salt, and pepper to create the vinaigrette.
- 6
Add the roasted cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese to the bowl with the vinaigrette, tossing gently to combine.
- 7
Arrange the grilled shrimp alongside the Mediterranean salad.
- 8
Serve immediately with optional fresh parsley garnish and lemon wedges, perhaps with some crusty bread to soak up the delicious juices.
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