Mediterranean Shrimp ‘n Couscous Salad
In Florida it seems like it’s almost always summer, therefore a parade of colorful, healthy and easy-to-prepare salads for our dinner tables, picnics and BBQ’s are a must! What I especially love about this salad is not only the Mediterranean flair provided by garden-fresh herbs, feta, regional olives and vibrant tomatoes, but with the addition of shrimp, it becomes a complete meal.
Servings: 4 to 6
Ingredients
Salad
- 1 pound medium cooked shrimp peeled, tails removed, cut into chunks and chilled
- 1 cup cooked Israeli or regular couscous chilled (prepared according to package directions)
- 1 pint grape tomatoes
- 1 pint cherry tomatoes
- 1 14 ounce can artichoke hearts, rinsed, drained and halved
- 1 cup Mediterranean olives I used a mixture I found in the fresh olive display at Whole Foods.
- 1/2 cup crumbled feta cheese
- 1/2 cup minced fresh herbs I used 2 tablespoons each of parsley, mint, oregano and chives
- 2 tablespoons toasted pine nuts
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Coarse salt and pepper to taste
Instructions
- In a large bowl, toss together all salad and dressing ingredients.
- Chill for about 4 hours to combine flavors.
- Taste; adjust amount of salt, pepper and lemon juice if desired.
- Spoon salad into a large serving bowl.
Notes
Make Ahead and Storage Tips: salad may be assembled earlier in the day. Cover and refrigerate. Use leftover salad within 1 day. Toss prior to serving.
Feel free to vary the size of the shrimp according to availability and preference.
This salad really comes alive when you choose a variety of grape and cherry tomatoes in beautiful shades of red, orange and yellow. Heirlooms are especially lovely if you are lucky enough to find them at your local farmers’ market. Take advantage of fresh summer herbs by swapping with others such as thyme, dill and basil or use your favorite fresh herb combo.
Not a feta cheese fan? Fresh mozzarella, Manchego, Parmesan or goat cheese would be equally delicious. This salad would also be wonderful substituting cooked chicken for the shrimp.
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