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Mediterranean Diet Recipes

Greek Shrimp And Potato Salad

This Greek Shrimp & Potato Salad is a vibrant, refreshing summer dish, brimming with the best of Mediterranean flavors. Succulent shrimp, tender potatoes, and fresh vegetables come together in a deliciously healthy salad that’s perfect for lunch, dinner, or a light appetizer. Balanced with fresh dill, mixed olives, and a Greek vinaigrette, this dish is not only satisfying but also packed with essential nutrients. It’s a Mediterranean-inspired meal that delivers the perfect combination of textures, flavors and nutrients—just like a bite of the Greek Islands.

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • 2 lb small potatoes (red and yellow mix)
  • 2 lb wild caught shrimp
  • 1 1/4 cup cherry tomatoes, sliced
  • 1/2 cup red onion, diced
  • 1 1/4 cup mixed olive blend, sliced
  • 1 cup fresh dill
  • 1/2 cup olive oil
  • 9 tbsps lemon juice
  • 1 tbsp lemon zest
  • 4 tbsp red wine vinegar
  • 6-8 cloves garlic (2 tbsp for dressing, 1 tbsp for cooking shrimp)
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp dried oregano

Directions:

  1. Bring a large pot of salted water to a boil, then add your potatoes.
  2. Meanwhile prep all the veggies for the salad: dice red onion, slice olives and cherry tomatoes, roughly chop the fresh dill.
  3. Make the dressing by adding 2 tbsp of garlic, lemon zest, oregano, salt, pepper, lemon juice, red wine vinegar, and olive oil. Whisk until combined.
  4. In a saucepan on medium high heat, add olive oil then cook the shrimp with fresh garlic for 5-7 minutes or until perfectly cooked.
  5. After potatoes are finished cooking, slice them in half and add them to a large bowl.
  6. Drizzle the potatoes while hot with some of the dressing, and toss together.
  7. Add the other ingredients to the bowl, the shrimp, onion, olives, tomatoes, and dill, and little more dressing (there may be some dressing leftover) and that’s ok, don’t make it too wet, and not too dry.
  8. Toss it all together and serve!

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