Greek Salad with Shrimp

Ingredients

• 1  cucumber english chopped quartered
• 2 cups cups flat-leaf parsley leaves loosely packed ()
• 0.5 cup goat cheese coarsely crumbled
• 0.3 cup olive oil 
• 0.3 cup rice wine vinegar 
• 8 servings salt and pepper 
• 1 pound shrimp shelled deveined cooked
• 1.8 lb tomatoes chopped

Equipment

• bowl
• whisk

Directions

1. In a serving bowl, whisk together oil and vinegar until emulsified; season generously with salt and pepper.
2. Gently stir in tomatoes, shrimp and cucumber. (Salad can be made to this point and refrigerated, tightly covered, for up to 2 hours.)
3. Sprinkle salad with parsley leaves and cheese and serve.