Greek Orzo Shrimp Salad
This Greek Orzo Shrimp Salad is a light and refreshing summer meal to make when you don't want anything heavy. It's quick, easy and delicious!
Equipment
- Mixing Bowls
- Pot
- Grill Pan
- Mason jar or measuring cup
Ingredients
- 1 pound peeled and deveined shrimp
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1/2 teaspoon Aleppo pepper
- 1/2 teaspoon Za'atar
- Kosher salt and coarse black pepper
- 1/2 pound orzo cooked according to package directions
- 1 can chickpeas drained and rinsed
- 1 pint cherry tomatoes halved
- 2 Persian cucumber diced
- 1/2 small red onion minced
- 4 ounces Kalamata olives chopped
- 1/2 cup crumbled feta
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/4 cup fresh basil chopped
- 2 tablespoons fresh oregano chopped
Dressing:
- 1/2 cup really good olive oil
- 1/4 cup red wine vinegar
- 1 lemon juiced
- 1 tablespoon grainy mustard
- 2 garlic cloves minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon Italian seasoning optional
- Kosher salt and coarse black pepper
Instructions
- Preheat grill pan or skillet over high heat. Toss shrimp in a large bowl with olive oil, garlic, Aleppo, Za'atar and a large pinch of salt and pepper until evenly combined. Once the pan is smoking, drizzle in a bit of olive oil and add the shrimp. Cook until pink and cooked through, about 8 to 10 minutes (depending on the size of the shrimp). Transfer to a plate and set aside.
- Cook orzo according to package directions and then drain. Transfer to a large bowl and allow cool slightly. Add the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, mint, basil, oregano and a large pinch of salt and pepper.
- To make the dressing, in a mason jar (or bowl) combine olive oil, vinegar, lemon juice, mustard, garlic, oregano, red pepper flakes, Italian seasoning (if using) and a large pinch of salt and pepper. Cover and shake vigorously (or whisk) until very well combined.
- Add the dressing to the bowl along with the veggies an orzo and toss until evenly combined. Give it a taste and adjust seasoning as needed. Serve immediately or chill for several hours or up to 3 days. Serve with pita chips or warm flatbread. Enjoy!