Grilled shrimp salad

In a large bowl, combine the tomato chunks, sliced cucumber, thinly sliced red onion, and green bell pepper slices.

Add the pitted Kalamata olives and feta cheese to the bowl.

In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.

Cook the shrimps: add the peeled and deveined shrimp in a bowl. Add 1 tablespoon of olive oil with the minced garlic and Italian seasoning. Season salt, and black pepper.

Preheat your grill or cast-iron pan to medium-high heat. Place the shrimp on the preheated grill and cook for about 2-3 minutes on each side or until they turn pink and slightly charred.

Once the shrimp are cooked through, remove them from the grill and drizzle with the lemon juice.

Pour the dressing over the salad ingredients and toss everything together until well coated. Top with the pickled pepperoncini and shrimps.

Serve immediately and enjoy your salad!