Dial Back the Heat with an Easy No-Cook Mediterranean Salad

Turn to fast and easy no-cook recipes when it’s too darn hot to even think about heating up the oven. Simple recipes that make use of fresh produce, canned beans and pre-cooked shrimp from the grocery get you away from the kitchen and back on the beach in no time.

This Mediterranean-inspired salad tastes (no surprise!) like summer and offers a starring role to a classic favorite seafood—shrimp. Chickpeas add a hearty component to this dish and make for a robust, delicious meal.

You may want to experiment and make it your own by adding any one or a combination of pesto or basil, cucumber, celery or oregano.

Mediterranean Chopped Salad with Shrimp


½ head Romaine lettuce, cut crosswise into thin strips (8 cups)

1 pound cooked and peeled medium shrimp, cut in half crosswise

½ cucumber, chopped

1 15.5-ounce can chickpeas, rinsed; or a heaping 1/2 cup of dried chickpeas, soaked and cooked

½ medium sweet onion, chopped

¾ cup crumbled Feta

½ cup pitted olives, halved

1 cup of pita chips, broken into pieces

3 tablespoons olive oil

2 tablespoons red wine vinegar

dash of salt and pepper


In a large bowl, toss the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives, and pita chips with the oil, vinegar, salt and pepper. Enjoy!

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