Shrimp Salad in 3 Simple Steps

Are you already in a rut from eating too many boring salads this summer? Here's a delicious way to pull yourself out of the salad doldrums...

In the interest of saving time, make this with cooked shrimp from the supermarket seafood counter. If you have time, home-cooked shrimp will provide more flavor. Serve the salad immediately after making it or the cucumber will give off its juices and dilute the dressing. If you want to make the salad well ahead of time (it's a nice picnic salad), salt the diced cucumber and tomatoes beforehand to remove some juices. Sprinkle the vegetables with about ½ teaspoon of salt and let drain in a colander for an hour or so. If you do this, take care when seasoning the salad because the vegetables will already be salted.

GREEK SHRIMP AND TOMATO SALAD
Makes 4 to 6 servings

1 pound (21-26 count) large shrimp
1 ½ tablespoons red wine vinegar
½ teaspoon dried oregano
1 garlic clove, crushed through a press
1/3 cup extra virgin olive oil (I prefer Lucini brand.)
4 large tomatoes, seeded and cut into ¾-inch dice
1 cucumber, peeled, seeded, and cut into ½-inch dice
½ cup crumbled feta cheese
Salt and freshly ground black pepper to taste
1 cup store-bought croutons

1. Bring a medium saucepan of lightly salted water to a boil over high heat. Add the shrimp and cook just until opaque, about 3 minutes (the water does not have to come back to a boil). Drain and rinse under cold water. Peel and devein the shrimp.

2. Combine the vinegar, oregano, and garlic in a medium bowl. Whisk in the oil.

3. Add the shrimp, tomatoes, cucumber, and feta cheese and mix. Season with salt and pepper. (The salad can be made up to 1 hour ahead, covered, and refrigerated.)

Just before serving, top with the croutons.