Greek Seafood Salad Recipes

GREEK SHRIMP SALAD

Greek Shrimp Salad image

Provided by Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 40

Ingredients

1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup Caramelized Onions (recipe follows)
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
1 cup Greek Salad Dressing, recipe follows
Kosher salt
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup toasted pine nuts *
Fresh dill sprigs
2 tablespoons extra virgin olive oil
1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar

Steps:

In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
Cool the onion and transfer to a covered container. Refrigerate and use as needed.
In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
Refrigerate in a covered container. When ready to use, whisk again.

GREEK SEAFOOD SALAD

Greek Seafood Salad image

"My husband and I and our six children-and now their spouses-are seafood lovers, and this combination of ingredients never fails to get "wows." It's great for summer picnics accompanied by a fresh baguette," says Maryalice Wood of Langley, British Columbia.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 18

Ingredients

2 medium cucumbers, peeled, seeded and coarsely chopped
1 large tomato, coarsely chopped
1 large onion, coarsely chopped
1 large green pepper, coarsely chopped
1 large sweet yellow pepper, coarsely chopped
1/2 pound cooked small shrimp, peeled and deveined
1 can (6 ounces) pitted ripe olives, drained and sliced
1/2 cup cubed part-skim mozzarella cheese
2 cans (6 ounces each) chunk tuna, drained
DRESSING:
1/4 cup white vinegar
1/4 cup crumbled feta cheese
2 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Steps:

In a large bowl, combine the first eight ingredients. Gently stir in the tuna. In a small bowl, combine the vinegar, feta cheese, parsley, oregano, garlic, salt and pepper. Whisk in the oil. Pour over salad; do not toss. Cover and refrigerate for at least 1 hour. Toss just before serving.

Nutrition Facts : Calories 210 calories, Fat 15g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 367mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

GREEK GODDESS SHRIMP SALAD

Greek Goddess Shrimp Salad image

Provided by Susannah Locketti

Categories side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 ounces dry mini shell pasta
Olive oil cooking spray
1 pound medium shrimp, peeled and deveined
2 cloves minced garlic
16 Greek olives, pitted and quartered
1 (12 or 14-ounce) can artichoke hearts, quartered
1 cup small cherry tomatoes or grape tomatoes
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley leaves
4 ounces crumbled fat-free or regular feta cheese

Steps:

Cook pasta al dente according to package instructions. Rinse, drain and set aside.
In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
Serve it up Suzy-Style:
For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.

GREEK PASTA SALAD WITH SHRIMP AND OLIVES

Greek Pasta Salad with Shrimp and Olives image

Provided by Scott Snyder

Categories Salad Olive Pasta Tomato No-Cook Picnic Quick & Easy Lunch Feta Shrimp Spring Summer Healthy Bon Appétit Portland Oregon

Yield Serves 6

Number Of Ingredients 12

Ingredients

3/4 pound tomatoes, chopped
1 large red bell pepper, seeded, chopped
1/4 pound feta cheese, crumbled
1/2 cup olive oil
1/2 cup chopped pitted black olives (preferably brine-cured)
1/4 cup fresh lemon juice
2 tablespoons dry vermouth or dry white wine
1 tablespoon dried thyme
6 green onions, chopped
3 large garlic cloves, chopped
3/4 pound linguine, freshly cooked
3/4 pound cooked bay shrimp

Steps:

Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper. (Can be prepared 30 minutes ahead. Let stand at room temperature.)

GREEK ORZO AND SHRIMP SALAD

Greek Orzo and Shrimp Salad image

Categories Salad Pasta Tomato Buffet Feta Lemon Shrimp Cucumber Summer Healthy Dill Bon Appétit

Yield Serves 20

Number Of Ingredients 11

Ingredients

1 1/2 1-pound boxes orzo (rice-shaped pasta)
1 1/2 bunches green onions, chopped
3/4 pound feta cheese, crumbled
3/4 cup chopped fresh dill
7 tablespoons fresh lemon juice
6 tablespoons olive oil
3 pounds uncooked medium shrimp, peeled, deveined
1 1/2 English hot house cucumbers, quartered lengthwise, cut crosswise into 1/4-inch-thick pieces
2 baskets cherry tomatoes, halved
1/2 English hothouse cucumber, sliced into rounds
Fresh dill sprigs

Steps:

Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.

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