I’ve always eaten tons of salads. I can say that I’m an expert in everything salad-related. And I swear this is the best salad I’ve ever eaten. It’s perfect for a light lunch with friends but if you have someone coming over, it would make a perfect starter for a Summer dinner too.

This is a slightly modified version of the Spinach salad with grilled shrimp and peppers from this book. You will need:
– One pound large schrimp, peeled and deveined
– Extra virgin olive oil
– Two garlic cloves, pressed
– 8 ounces mixed mini bell peppers
– 8 cups baby spinach leaves
– 2 cups cherry tomatoes
– 2 persian cucumbers, sliced into rounds
– 1/2 small red onion, thinly sliced
– Feta cheese, crumbled
– Oregano
For the dressing:
– Extra virgin olive oil
– 1/2 lemon juice
– Maldon salt

Combine the shrimp, extra virgin olive oil and garlic in a bowl. Cover and chill 1 hour.
Prepare a grill to medium – high heat. Add the peppers until brown and tender. When they are done, peel them and reserve. Now grill the marinated shrimp. Reserve.
In a very large bowl, combine the spinach, tomatoes, cucumbers and red onion with the lemon dressing and toss to coat. Add the warm shrimp and peppers and toss lightly. Divide the salad among plates. Sprinkle the salad with fecha cheese and oregano.

And enjoy!