Santorini Salad with Grilled Shrimp

Contributed by Wendy Kalen

In parts of Greece, the traditional feta and vegetable salad is prepared without any vinegar; it simply gets a drizzle of fruity olive oil.

In a medium bowl, combine the lemon juice with the shallots, 1 tablespoon of the olive oil and 1 teaspoon of the oregano; season with salt and pepper. Add the shrimp, toss well and let stand at room temperature for 10 minutes.
In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tablespoon of chopped oregano. Season the salad with salt and pepper and toss well.
Light a grill or heat a grill pan. Thread the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes.
Mound the salad on plates and top with the feta. Drizzle each salad with 1 tablespoon of the olive oil and sprinkle with salt. Serve the shrimp on the side.

Suggested Pairing

A bright Sauvignon Blanc with herbal hints, good citrusy acidity and no oak will complement the raw vegetables and tame the salty feta.