Ingredients
1 lb. large (31-40 count) shrimp, peeled and deveined
5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 heaping cup seeded and medium-diced plum tomatoes
2-1/2 oz. (1/2 cup) crumbled feta cheese
1/4 cup pitted and coarsely chopped Kalamata or other black olives
1 Tbs. drained and rinsed capers (coarsely chopped if large)
1 tsp. dried oregano
4 tsp. red-wine vinegar
2 tsp. fresh lemon juice
7 oz. (8 to 9 cups lightly packed) baby greens, washed and spun dry
Fine Cooking
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5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 heaping cup seeded and medium-diced plum tomatoes
2-1/2 oz. (1/2 cup) crumbled feta cheese
1/4 cup pitted and coarsely chopped Kalamata or other black olives
1 Tbs. drained and rinsed capers (coarsely chopped if large)
1 tsp. dried oregano
4 tsp. red-wine vinegar
2 tsp. fresh lemon juice
7 oz. (8 to 9 cups lightly packed) baby greens, washed and spun dry
Description
Fine Cooking
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