Tasty Layered Greek Salad

A classic Greek salad, the recipe of which includes feta, cucumbers, tomatoes, olives, in this case, is supplemented with a few more delicious ingredients. The dressing is made from yogurt and mayonnaise, but to make the Greek salad lighter, mayonnaise can be omitted. It is not necessary to follow the sequence of products, lay them out in any order. But, like all puff salads, it is advisable to cook a puff Greek salad in a transparent bowl.

Ingredients

• Fresh cucumber, peeled and finely chopped - 1 cup
• Yogurt natural, thick (Greek) - 1 cup
• Mayonnaise - ½ cup
• Fresh lemon juice - 1 tbsp.
• Dried dill - 1 tsp
• Roman lettuce (more tender core of the head) - 300 g
• Canned artichokes - 400 g
• Tomatoes, chopped without seeds - 2 pcs.
• Peperoncini (small red peppers, the second hottest after sweet peppers), thinly sliced ​​- 1 cup
• Cherry peppers (small hot chili), canned, chopped - 1 cup
• Olives large, pitted, cut into 4 parts - 1 can (170 g)
• Feta - ¾ cup
• Red onion, thinly sliced ​​- ½ pc.
• Fresh, large, peeled shrimp (leave the tails) - 330 g
• Greek salad seasoning mix (or black pepper, thyme, oregano) - 1 ½ tsp
• Vegetable oil - 1 tbsp. l.

Directions

1. Mix cucumber, yogurt, mayonnaise, lemon juice and dill. Cover and place in the refrigerator.
2. In a large glass salad bowl, layer the romaine lettuce pieces, artichokes, tomatoes, pepperoncini, cherry peppers, olives, cheese pieces, and onions. Cover and refrigerate the Greek salad for several hours (up to one day).
3. Sprinkle the seasoning mixture over the shrimp and fry in a skillet over hot oil (1 minute per side). Garnish a layered Greek salad with shrimps and serve with the prepared dressing.
4. Bon appetit!