Greek salad recipes

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Make the vinaigrette with 2 parts extra virgin olive oil to 1 part fresh squeezed lemon juice with a good pinch of fresh chopped dill and a pinch of red pepper flakes. Add a little bit of crumbled feta cheese as well. Whisk that up and set it aside.

To assemble the salad, add the 1 pound of precooked, chilled cocktail shrimp to the 1 pound of precooked and chilled pasta shells and add a good handful of sliced cherry tomatoes and a good handful of slice, pitted kalamata olives and a handful of crumbled feta cheese.

Add more fresh chopped dill if you like and dress the whole thing with the vinaigrette and it's good to go.

HINTS:

Use any type of pasta you like and any size shrimp you like.

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