Today's recipe is for a seasonal Greek style salad with tomatoes, cucumbers, Kalamata olives, feta cheese and an optional handful of defrosted, cold, precooked cocktail shrimp, all tossed with a simple fresh dill, lemon and olive oil dressing.

Ingredients:
1/3 cup extra virgin olive oil
3 Tbs lemon juice
1 small minced clove of garlic
2 Tbs fresh chopped dill
A crack of black pepper
Tomatoes
Cucumbers
Kalamata olives
Red onion
Feta cheese
A handful of defrosted, cold, precooked cocktail shrimp (optional)

To give the cocktail shrimp a little more depth of flavor I want to marinate those in the dressing for a bit, so I need to make the dressing first. Use a small mixing bowl to combine 1/3 cup extra virgin olive oil with 3 tablespoons of lemon juice. Add 1 small minced clove of garlic, 2 tablespoons of fresh chopped dill and a crack of black pepper. Whisk it up and then add a little bit of that to the shrimp and toss those to coat.

There are no exact amounts for a salad like this so use your judgment. You'll need to cut your ripe tomatoes into thin wedges and also cut a little bit of red onion into very thin slices and then use a peeler to stripe your cucumber, cut it in half lengthwise, scoop out the seeds and cut it crosswise into thin slices.

Combine the cucumber, tomato and red onion in a mixing bowl and toss those with some of the dressing. Then divide it up onto individual plates and top each one with some of the shrimp. Finish with crumbled feta cheese, Kalamata olives and a little more of the dressing over the top.