Ingredients:
2 tablespoon(s) red wine vinegar
3/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1/2 cup(s) loosely packed fresh parsley leaves, chopped
1/4 cup(s) loosely packed fresh mint leaves, thinly sliced
1 pound(s) (large) cooked shrimp, shelled and deveined
4 (about 2 1/2 pounds) ripe tomatoes, cut into 1-inch chunks
1 English (seedless) cucumber or 4 Kirby cucumbers, cut lengthwise into quarters, then cut crosswise into 1-inch chunks
1 small red onion, diced
1/2 cup(s) (about 2 ounces) crumbled feta cheese
Directions:
1. In serving bowl, whisk together oil, vinegar, salt, and pepper; stir in parsley and mint.
2. Add shrimp, tomatoes, cucumber, and onion to dressing in bowl; stir to combine.
3. Sprinkle salad with feta to serve.
4. Serve at room temperature or cover and refrigerate to serve later.
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