The Recipes

Greek Salad

This is on every all-encompassing menu you see these days, right?  I can't help it - I love everything in them, and I am prone to ordering them.  So why not make them at home?  Don't like a particular ingredient?  Leave it out.  Me, I'm not much of a fan of feta chunks on a salad, and I didn't have any cucumbers handy, so here's my version.  Keep in mind you SHOULD make this your own and use any protein you want or none at all.

You'll have to forgive the lack of pictures throughout - I was on the phone with my mom and had to scramble to get her off the phone so I could eat my salad before it was wilted and cold.

Greek Salad

Serves: 1     Time: 15 minutes     Difficulty: Easy as easy can be


- 1 c. chopped romaine

- 1/4 small onion, thinly sliced

- 5-6 slices of banana peppers

- 6 kalamata olives, halved

- 5 shrimp, peeled and deveined

- 1 T. blackening seasoning

- 1 tsp. Z'atar seasoning (or dried herb blend of your choice)

- 1 T. balsamic vinegar

- 1 T. olive oil

- extra olive or blended oil for cooking

Other ingredients typical in a Greek salad: cucumber, green bell pepper, feta cheese.


Whisk together the vinegar, dried herbs, and 1 T. olive oil.  Set aside.

Coat the shrimp in the blackening seasoning.  Heat a small layer of oil in a pan.  Add the shrimp and cook them for 1 1/2 minutes per side; until they turn opaque and pink and the tails curl.

Plate the romaine and scatter the remaining ingredients over the salad.  Pour the dressing over the salad and top with the shrimp.