Greek salad with grilled shrimps and vinaigrette sauce – detailed cooking recipe. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr boiled to the state of “al dente” orzo paste
- 340 gr crumbled feta cheese
- 16 medium sized peeled and chopped shrimp
- 3 thinly chopped green onion heads
- 0.5 l grape tomato halves
- 1/4 Art. chopped fresh dill plus some more for decoration
- 1/4 Art. white wine vinegar
- 3 tbsp. l Dijon mustard
- 1 peeled, cut lengthwise into 4 parts and sliced sliced big cucumber
- 1/2 tbsp. l olive oil plus some more for lubrication shrimp
- Salt and ground black pepper
Recipes with similar ingredients: orzo pasta, cucumbers, tomatoes grape, wine vinegar, Dijon mustard, shrimp, feta cheese, green onion, dill
Recipe preparation:
- In a large bowl, combine orzo, cucumber, chives and tomatoes. Put dill, vinegar and mustard in a blender and beat until smooth condition. Without turning off the appliance, slowly add olive oil, until an emulsion forms. Salt and pepper to taste. Pour mix vinaigrette sauce with orzo and mix well. Neatly mix feta cheese.
- Heat the grill to a high temperature. Oil the shrimp, salt and pepper. Grill for about 2 minutes. with each side or until ready. Spread the salad on 4 plates or containers and lay on top of 4 shrimp. Garnish with dill.
