Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
For the salad:
2cupsmixed salad greens(I used 50/50 spring mix and spinach)
2cupstoasted bread pieces
1cupcherry tomatoes, cut in half
½red onion, thinly sliced
½cupblack and green olives
2tbspcrumbled feta cheese
For the Greek seasoning:
For the roasted shrimp:
1lblarge shrimp, peeled and deveined
For the toasted bread pieces
2cupssourdough or French bread, cut into small pieces
For the Greek Vinaigrette:
2tbspred wine vinegar
1clove garlic, pressed
To make the salad:
In a large bowl, combine the spring mix, toasted bread, tomatoes, onions, olives, and artichoke hearts. Add the roasted shrimp and feta cheese. Top with the Greek vinaigrette. Toss to combine and serve on a large platter.
To make the Greek seasoning:
In a small bowl, combine the herbs and mix well. Store in an air-tight container for up to 1 month.
To make the roasted shrimp:
In a large bowl, combine the shrimp, olive oil, and greek seasoning. Stir to combine, cover, and refrigerate for at least 30 minutes.
Preheat the oven to 400℉. Place the shrimp on a large rimmed baking sheet and roast until done, about 6-10 minutes depending on the size of the shrimp. The shrimp will turn white and pink when done.
To make the toasted bread pieces:
Preheat the oven to 400 ℉. Place the bread on a large rimmed baking sheet and drizzle with olive oil. Toss to evenly coat. Toast the bread for 5-7 minutes until lightly browned and crispy.
To make the Greek Vinaigrette:
In a medium-sized bowl, combine the olive oil, red wine vinegar, garlic, Greek seasoning, and lemon juice. Whisk to combine.