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IMG 0749 | Simmer & Sage

Shrimp & Spinach Salad with Sundried Tomato Vinaigrette

Print Recipe
Grilled shrimp over a bed of fresh spinach with briny olives, salty feta cheese and juicy tomatoes in a tangy dressing
Course Main Course, Salad
Cuisine Mediterranean
Keyword entree salad, gluten free
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 2 entree salads


The Salad

  • 12-15 jumbo shrimp cleaned and deveined
  • 1 cup grape tomatoes halved
  • 1/2 cup quality feta cheese cut into cubes
  • 3/4 cup kalamata or other Greek olives
  • 3 cups spinach leaves
  • 1/3 cup extra virgin olive oil
  • 1 tsp. garlic
  • 2 Tbsp. fresh basil chopped
  • 1/4 tsp. red pepper flakes

The Dressing

  • 1/2 cup white wine vinegar
  • 3/4 cup extra virgin olive oil
  • 1/3 cup sundried tomatoes chopped
  • 1/4 cup shallots chopped
  • 1/4 cup fresh parsley chopped
  • 1 Tbsp. garlic
  • 1 Tbsp. honey
  • 2 tsp. Dijon
  • 1 tsp. capers
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  • To make the dressing, pulse all ingredients except for the olive oil in a food processor. With the motor running, slowly pour the olive oil through the feed tube until incorporated.
  • Preheat grill to 400 degrees. Thread shrimp onto skewers and place on a tray or baking sheet. Whisk the olive oil, basil, garlic and red pepper flakes in a small bowl. Brush onto the shrimp and season with salt and pepper. Grill 2-3 minutes, then flip. Shrimp should be nice and pink. Remove from grill.
  • To assemble the salad, divide spinach leaves between 2 salad bowls. Top with tomatoes, feta, olives and shrimp. Drizzle with dressing.