Shrimp and Artichoke Salad with Feta2

Shrimp and Artichoke Salad with Feta

  • 14 ingredients
  • Servings 6-8
  • Prep overnight min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 1 lb large shrimp, peeled, deveined and Poached in boiling water for 2-3 minutes or until just pink.
  • 1 (14 oz) jar marinated artichoke hearts, drained hand halved
  • 1/4 lb feta cheese, cut into 1/2 inch cubes
  • 1 cup cherry tomatoes, halved
  • 3/4 cup Kalamata olives, drained
  • 1/2 cup sliced pepperoncini peppers
  • 1/4 cup fresh basil leaves, thinly sliced
  • For the Dressing
  • 1/4 cup white balsamic vinegar
  • 1 tbs fresh parsley, chopped
  • 1 tbs dried basil
  • 2 tbs scallions, minced
  • 2 tbs oregano
  • 4-5 tbs extra virgin olive oil

 

  • In a large serving bowl combine the dressing ingredients and mix well.
  • Add the shrimp, feta, tomatoes, olives and pepperoncini and combine well.
  • Add artichokes and toss gently.
  • Cover and chill for at least 8 hours or overnight.
  • Before serving garnish with the fresh basil.

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