We are headed to Greece! It’s not for 7 more months, but my husband and I are going with our adult “kids” to Greece next May.
In order to get in the spirit of the trip, I stumbled across this Greek recipe that sounded amazing. It’s a snap to prepare, but don’t let that allow you to think that it’s not amazing because IT IS!
Mixed Greens with Lemon Vinaigrette
Crusty Bread (optional)
(Adapted from numerous recipes!)
2 TBSP extra virgin olive oil
2 tsp minced garlic
1 medium onion, diced
1 can of diced tomatoes, drained
1/2 cup halved kalamata olives
3/4 cup of dry white wine
1 tsp crushed red pepper flakes
1-2 tsp oregano
Salt and Pepper
1-2 lbs shrimp (I go by a 1/2 lb per person)
Add the extra virgin olive oil to a large pan and heat. Toss in the minced garlic and onion and saute until opaque.
Add the diced tomatoes and olives, and heat for a couple minutes. Then add in the white wine wine, and shrimp, and heat for 3-5 minutes or until the shrimp is pink. Then stir in the red chili flakes and oregano.
Turn up the heat to medium-high, give it a stir, and let it simmer another 5 minutes.
Finally, add in the feta (broken up a bit), put the cover over the pan, and let it simmer for another couple minutes.
And there you have it! An incredibly delicious dinner in no time!
Best Lemon Vinaigrette
Adapted from All Recipes
This dressing is out of this world good! I seriously could just sit down with a bowl and spoon and call it a day. But – if you must, add some salad greens of your choice, and it’s a lovely accompaniment to the shrimp saganaki.
1/4 cup red wine vinegar
2 TBSP Dijon mustard
1 tsp dried oregano
1 clove garlic, minced
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup extra virgin olive oil
2 TBSP fresh lemon juice
Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl.
Slowly add olive oil into the vinegar mixture while whisking. Whisk in lemon juice into the mixture.