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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1/4 cup olive oil |
1/4 cup red wine vinegar or rice wine vinegar |
salt and pepper |
6 tomatoes (about 1 3/4 lb.), chopped |
1 pound shelled and deveined cooked shrimp |
1 english cucumber, quartered lengthwise and chopped |
2 (loosely packed) cups flat-leaf parsley leaves |
4 ounces feta or goat cheese coarsely crumbled (about 1/2 cup) |
Directions:
1. In a serving bowl, whisk together oil and vinegar until emulsified; season generously with salt and pepper.
2. Gently stir in tomatoes, shrimp and cucumber. (Salad can be made to this point and refrigerated, tightly covered, for up to 2 hours.) Sprinkle salad with parsley leaves and cheese and serve.
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