This colorful salad is a delightful mix of sweet watermelon, savory grilled shrimp, salty feta, and briny olives. Tossed with crisp romaine lettuce and zesty red onion, it’s a celebration of bold Mediterranean flavors with a summery twist.
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Grilled Shrimp & Watermelon Salad with Feta and Olives
Ingredients
For the Salad:
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
4 cups chopped romaine lettuce
2 cups seedless watermelon, cubed
1/4 small red onion, thinly sliced
1/2 cup crumbled feta cheese
1/3 cup green olives (such as Castelvetrano or Manzanilla), halved or whole
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
Salt and pepper to taste
Ingredients
For the Salad:
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
4 cups chopped romaine lettuce
2 cups seedless watermelon, cubed
1/4 small red onion, thinly sliced
1/2 cup crumbled feta cheese
1/3 cup green olives (such as Castelvetrano or Manzanilla), halved or whole
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
Salt and pepper to taste
Instructions:
- In a bowl, toss shrimp with 1 tablespoon olive oil, oregano, salt, and pepper.
- Let marinate for 10–15 minutes while you prep the other ingredients.
- Heat a grill or grill pan over medium-high heat.
- Grill shrimp for 2–3 minutes per side, or until pink and lightly charred. Remove and set aside.
- Make the Dressing - In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
- Assemble the Salad - On a large serving plate or in a bowl, layer the romaine lettuce, watermelon cubes, red onion slices, and olives. Top with grilled shrimp and sprinkle with crumbled feta.
- Drizzle the balsamic vinaigrette over the salad just before serving.
- Toss gently and enjoy immediately!
Tips & Variations
- Add crunch: Sprinkle with toasted pine nuts or sunflower seeds.
- Herb it up: Garnish with fresh mint or basil for a fresh pop.
- Make it a meal: Serve with crusty bread or pita on the side.
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