This is a wonderful dish to serve at a summer party. I am hosting a wedding party for friends in 2 weeks and plan on serving this as party of the menu. It is easy to double (or more) for a big party. I served this warm but it was really good as a cold salad the next day. It would also be a good vegetarian side dish just omit the shrimp. This recipe was inspired by prouditaliancook.com.

INGREDIENTS

Grilled shrimp
Smoked Paprika
Olive oil
Cooked orzo pasta
English cucumber, seeded and chopped
1 medium sweet onion, diced
Red onion, diced
Crumbled feta
Grape tomatoes, halved and roasted
Kalamata olives
Lemon zest
Mint, parsley, oregano

Marinate the shrimp in lemon peel, lemon juice, olive oil, crushed garlic, and a pinch of red pepper flakes. Sprinkle with smoked paprika and grill.

Heat oven to 350 and line a baking sheet with foil. Place halved grape tomatoes on the sheet and drizzle with olive oil and sea salt. Roast for about 20 minutes.

Heat about 2 tablespoon of olive oil in a medium pan. Add onion and cook over medium heat until soft and getting golden, add red onion and cook until just warmed and a bit soft. Add the roasted tomatoes using all the juices left after roasting.

Make a vinaigrette by whisking 3 parts good olive oil to 1 part fresh squeezed lemon juice, add 1 crushed garlic clove, salt and pepper.

Taste it to your liking, either adding more or less. Place all ingredients in a bowl, adding all the herbs, more feta, (make sure it’s in small crumbles) pour the vinaigrette over all the ingredients, taste it and make sure you have enough of everything!

Note: I used 8 oz of cooked orzo and about 20 medium shrimp, the rest of the ingredients I just judged until I thought I had enough.