Grilled shrimp and a host of summertime veggies get gussied up in our savory bread salad.
Serves: 4Save Share
4 tablespoon lemon juice
4 tablespoon olive oil, plus additional for brushing
1 tablespoon finely chopped fresh oregano
1 garlic clove, minced
3/4 teaspoon salt, divided
Coarsely ground black pepper
1 pint cherry tomatoes, cut into halves
1/2 English cucumber, peeled and cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
1 pound large shrimp, peeled and deveined
2 (8-inch) pita loaves
1 yellow bell pepper, cut into wide strips
3 ounce feta cheese, cut into 1/2-inch cubes
6 (8-inch) bamboo skewers, soaked in water 15 minutes
Whisk together lemon juice, oil, oregano, garlic, 1/2 teaspoon salt and pepper in a bowl. Pour half the dressing into a second bowl.
Add tomatoes, cucumber and onion to dressing in one bowl.
Add shrimp to dressing in second bowl. Stir until well coated; marinate at room temperature 10 minutes.
Lightly brush pitas and bell pepper on both sides with oil and sprinkle with 1/4 teaspoon salt and pepper. Grill pitas until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool). Grill bell pepper until just softened, about 11/2 minutes on each side.
Thread shrimp on skewers without crowding. Grill until just cooked, about 2 minutes on each side.
Break pitas into bite-size pieces. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper and feta.