INGREDIENTS
2 tablespoons olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup loosely packed fresh parsley leaves, chopped
1/4 cup loosely packed fresh mint leaves, thinly sliced
1 pound shelled and deveined cooked large shrimp
4 ripe large tomatoes (about 2 1/2 pounds), 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 crumbled feta cheese (about 2 ounces)

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. Sprinkle salad with feta to serve. Serve at room temperature or cover and refrigerate to serve later.