Name: Sheet Pan Greek Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 4 ounces crusty bread, such as sourdough; 1 cup grape tomatoes (about 6 ounces); 1/4 small red onion (about 2 ounces), thinly sliced; 1/2 cup pitted kalamata olives; 1 large red bell pepper (about 9 ounces), sliced 1/4-inch thick; 1 tablespoon capers; 2 teaspoons honey; 1 1/2 teaspoons dried oregano; 2 cloves garlic, minced; Kosher salt and freshly ground black pepper; 1/3 cup plus 3 tablespoons olive oil; 4 ounces feta; 12 ounces large (26/30) peeled and deveined shrimp, tails removed (about 24 shrimp); 3 tablespoons red wine vinegar; 1 tablespoon finely torn or chopped fresh dill; 1 teaspoon caper brine; 5 ounces red leaf lettuce, torn or roughly chopped; 1/2 English cucumber, thinly sliced (about 1 cup)

Directions

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22m Easy 98%

CLASS

Preheat the oven to 425 degrees F.
Cut the bread into 1-inch cubes; you’ll have about 2 cups. Put the cubed bread, tomatoes, onions, olives, bell peppers, capers, 1 teaspoon honey, 1/2 teaspoon oregano, half of the minced garlic, 1/4 teaspoon salt and a few grinds of pepper on a half-sheet pan (18-by-13-inches). Drizzle with 2 tablespoons of oil, toss together and spread out the ingredients so they do not overlap too much. Crumble 2 ounces (about 2 tablespoons) of the feta and sprinkle it over top. Bake until the bread is golden brown, the tomatoes start to burst open and the bell peppers soften, 16 to 18 minutes.
Meanwhile, toss together the shrimp, 1 tablespoon oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper on another half-sheet pan, making sure the shrimp do not overlap. Bake until the shrimp are opaque, 10 to 12 minutes.
Whisk together the vinegar, dill, caper brine, a few grinds of pepper and the remaining minced garlic, 1 teaspoon honey and 1/2 teaspoon oregano in a medium bowl. Whisking constantly, slowly drizzle in the remaining 1/3 cup oil until emulsified.
To serve immediately, toss together the lettuce, cucumbers, bread mixture, shrimp and half of the dressing in a large bowl. Crumble the remaining 2 ounces feta on top. Divide between bowls and serve.

Cook’s Note

For meal prep, let all of the ingredients cool completely at room temperature, about 30 minutes. The shrimp can be refrigerated in an airtight container for up to 2 days. The vegetables can be refrigerated in a separate airtight container for up to 5 days (the bread will not be as crispy, but it will still be delicious!). The salad dressing can be refrigerated in a separate airtight container or jar for up to 1 month.

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Sheet Pan Greek Salad

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