Shrimp and Artichoke Salad with Feta


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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