Bring a large pot of water to a boil. Blanch the shrimp in the boiling water for one to two minutes or until the shrimp turn a salmon pink color. Drain and set aside.
In a large bowl, toss together the bell peppers, tomato, cucumber, olives, red onion, and feta cheese. Mix the oil, vinegar, and Greek seasoning together to make a dressing and toss it with the vegetables.
Top the salad with the shrimp and enjoy!
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Notes
Leftovers: Refrigerate in an airtight container for up to two days.Serving Size: One serving is approximately 1 1/2 cups of salad with shrimp.More Flavor: Add minced garlic to the dressing and chopped dill to the salad.Dairy-Free: Omit the feta cheese or use a vegan alternative.NutritionFat..........20gCarbs......13gFiber.......02gSugar......02gProtein....33g