This salad is a relatively easy weeknight dish that’s healthy and full of Mediterranean flavor. It reminds me of a Greek-inspired panzanella. I love the crunch of the crispy vegetables, richness of the feta, sweetness of the shrimp, and the savoriness of the grilled and oiled bread. The acidity of the vinaigrette ties everything together. If you’re trying to be more health-conscious, you can skip the grilled bread. In terms of marinating the shrimp, I used Stonewall Kitchen & Legal Sea Food’s Lemon Dill Marinade & Dressing, but you could use any marinade that perhaps incorporates that Mediterranean flavor profile. Or just salt and pepper the shrimp, and call it a day. I won’t tell!

Mediterranean Shrimp Salad with Grilled Bread
Serves two

1 lb shrimp, deveined and tails off
1/2 cup marinade for shrimp (I used Stonewall Kitchen & Legal Sea Food’s Lemon Dill Marinade & Dressing—see note above)
2 small red peppers, diced
1 large cucumber, diced
1 cup cherry tomatoes, halved
1 can chickpeas, drained
4 oz feta, crumbled
2 slices of sourdough bread
2 tablespoons parsley, minced
olive oil for grilling

Mediterranean Vinaigrette
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons olive oil
dried oregano, a pinch
salt
pepper

Marinate shrimp for at least 20 minutes with a lemon dill marinade.
Make vinaigrette by combining lemon juice and garlic. Whisk in olive oil and add oregano, salt, pepper to taste. Set aside.

Heat a grill pan or grill on medium high. Add oil and grill shrimp for 2-3 minutes on each side. Once shrimps are cooked, remove and set aside. Brush bread slices with more olive oil and grill for a few minutes on each side until bread starts to show grill marks and becomes toasty. Sprinkle with salt and set aside.

Add diced vegetables, chickpeas, and feta into large bowl. Drizzle with vinaigrette, top with grilled shrimp, grilled bread, and parsley. Salt and pepper to taste. Enjoy.