Chopped Greek Salad with Lemon Dill Vinaigrette

When: On a warm but mild spring or summer day.

Where: Outside! Sitting in the garden, or on your patio.

How: If you can find Jumbo Gulf Tiger Shrimp, serve this salad alongside them. Devein the shrimp, but leave the peels on, and stick those gorgeous babies on the grill. They only need a few minutes on each side…

Why?: Because Jumbo Gulf Tiger Shrimp hot off the grill are phenomenal, and the Chopped Greek Salad is refreshing, light, and packed with wonderful flavors, and spending time outside on a nice day with good food and good company is always a special treat.

But you know, however you want to go about it…

Dressing Ingredients:
1 lemon, freshly squeezed
zest of 1 lemon
olive oil, triple the amount of olive oil to lemon juice
fresh dill, several sprigs, or to taste
pinch or two of sugar, or to taste
fresh ground pepper, to taste
salt, to taste

Salad Ingredients:

½- 1 head romaine lettuce (depending on size)
1 cucumber
1 package cherry tomatoes
red wine and herb marinated Kalamata olives (such as Mezzetta Napa Valley Bistro)
Feta cheese, to taste
fresh ground pepper, to taste

Guidelines:

Make dressing.

Wash, dry, and chop romaine.

Cut cucumber in half lengthwise, and using a spoon, remove the soft center with seeds. Cut the cucumber halves into slices of desired thickness.

Halve cherry tomatoes.

Halve Kalamata olives.

In a large salad bowl, toss the romaine with just enough dressing to lightly coat the greens. Add vegetables, olives, feta to taste, and pepper to taste.

Serve immediately.