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Grilled Shrimp, Pepper and Peach Salad

One of my all-time favorite Greek salads is this! The unlikely combination of peppers and peaches, studded with crispy shrimp, makes any summer meal brighter. This is a Greek recipe that jives with the robust, vibrant flavors of the whole Mediterranean diet!
Course brunch, dinner, Lunch
Cuisine Greek, Greek cuisine, Mediterranean diet, pescatarian
Keyword Diane Kochilas, Diane Kochilas Greek recipes, How so you make spanakopita grilled cheese, spanakopita recipes, Greek cooking, Greek cuisine, Greek recipes, Greek food, grill, Mediterranean grill, olive oil, salad, seafood, shrimp salad
PREP TIME 20 minutes
COOK TIME 10 minutes


  • 3 firm fresh ripe peaches, peeled and pitted
  • 2 scant tbsp sugar
  • 1 fresh hot red chili pepper seeded and cut into very thin slices
  • 2 Tbsp fresh mint leaves cut into thin ribbons
  • 2-3 Tbsp fresh strained lemon juice
  • 1 ½ pounds large shrimp shelled, deveined, and heads removed but with tails attached
  • 3 green bell peppers
  • 6 Tbsp extra-virgin Greek olive oil
  • 2 tsp ground cumin
  • Salt white pepper to taste


  1. Light the grill to medium-high and lightly oil the grill rack.
  2. Cut each peach into 8 slices. Place in a medium-sized serving bowl and toss with the sugar, chili pepper, mint, 1 teaspoon cumin and 1 tablespoon of lemon juice. Set aside.
  3. Place the peppers on the grill over direct heat and grill until browned and soft, turning to char lightly on all sides. Remove, cool slightly, peel, and deseed. Cut the peppers lengthwise into 1-inch strips.
  4. While the peppers are grilling, toss the shrimp with two tablespoons of olive oil. Place over on a hot part of the grill and cook, turning once, until they change color and are marked with grill marks on both sides. Remove.
  5. Toss the peppers and shrimp together with the peaches in the serving bowl. Season to taste with salt, pepper, remaining cumin, and olive oil. Add more lemon juice if desired. Serve.