red wine vinegar
or 1/4 teaspoon dried
extra virgin olive oil
, thinly sliced
, peeled and deveined
1. In a mixing bowl, whisk the vinegar, sugar, pepper, oregano and feta cheese together. Slowly whisk in the olive oil.
(This can be made in advance and stored in the refrigerator for up to 5 days.)
2. Combine the cucumber, tomatoes, olives, onion and shrimp in a large mixing bowl. Add the vinaigrette and toss to combine. Season with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 2 days. The salad actually gets better as the vegetables marinate in the vinaigrette for a day or two.)
3. Serve with wedges of pita bread.
Serving Size: about 1/2 cup
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin