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2 tbsp olive oil
2 tbsp red wine vinegar
3/4 tsp salt
1/4 tsp coarsley ground pepper
1/2 cup loosely packed fresh parsley leaves chopped
1/4 cup loosely packed fresh mint leaves thinly sliced
1 pound cooked shrimp (large) shelled and deveined
4 ripe tomatoes (about 2 1/2 pounds) cut into 1-inch chunks
1 English (seedless) cucumber of 4 Kirby cucumbers cut lenthwise into quarters,
then cut crosswise into 1-inch chunks
1 small red onion diced
1/2 cup crumbled feta cheese (about 2 oz)
In serving bowl, whisk together oil, vinegar, salt and pepper; stir in parsley and mint.
Add shrimp, tomatoes, cucumber and onion to dressing in bowl; stir to combine. Sprinkle salad with feta to serve. Serve at room temperature or cover and refrigerate to serve later.
1 Serving: Calories 200; Carbs 13g; Cholesterol 156mg; Dietary Fiber 3g; Fat 8g (Saturated Fat 2g); Sodium 585 mg
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