Quick Cookery: Tomato Shrimp Salad

Quick Cookery: Tomato Shrimp SaladAs I write this I’m actually making my Barely Breaded Pork Chops from the last month’s Quick Cookery feature. Today’s post features a meal I made last week when we had guests. They loved it- or that’s what they told me anyway. Regardless, there was none left. So that’s a good sign, right?

Back in my newlywed days, I made this Shrimp Salad-Stuffed Tomato recipe from Eating Well. Once. It was delicious! The thing was, the hollowed out tomatoes were great and all, but ain’t nobody got time for dat! {2 pts if you comment with the source of that reference.} I might have had the time then but certainly not now.

So, I made a simple modification to the recipe and it is one of the most popular meals on the Halagarda Household menu. Instead of coring large tomatoes, I buy whichever tomatoes I like or are on sale (usually grape), chop them and mix everything in a large salad bowl. We prefer fresh basil but dried works, too, if that’s what you have on hand.

Be forewarned, the Kalamata olives, tomatoes, basil and shallots make for some strong flavors. But if you like Allium vegetables (onion family) like we do here, you’ll love this shrimp salad. Oh, I use regular mayonnaise, double (sometimes quadruple) the recipe and serve it with crackers. To extend the salad, I’ve added pasta on occasion and it’s still as yummy!

Quick Cookery: Chicken & Hummus Artisan Dinner Plate


  • 1 lb. cooked Chicken
  • Hummus, 10 oz. container
  • Feta Cheese, crumbled
  • Roasted Red Peppers, sliced
  • Cucumbers, sliced
  • Alfalfa Sprouts
  • Kalamata Olives, halved or sliced
  • Red Onions, chopped
  • Whole Wheat Tortillas


  1. Cook the chicken then pull or cube (Check back soon for a quick crock pot chicken recipe!)
  2. Slice or chop the red peppers, cucumbers, olives, and onions. Place vegetables, feta cheese and sprouts on serving platter or in ramekins.
  3. Slice and lightly toast the tortillas.
  4. Serve and enjoy!


Hi, I'm Lauren! I'm a professional organizer, techie, business owner, wife, new mom, DIY'er. Born and raised on Long Island, recently relocated to Coastal NC from the DC area (which makes move #10). Currently reorganizing to create a thriving, inviting, comfortably organized home for me & my family.

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3 Responses to Quick Cookery: Tomato Shrimp Salad

  1. Megan Spears says:

    This sounds so good. I’m adding it to the list. Do you serve warm or cold?

  2. Megan Spears says:

    Thanks Lauren, I will definitely try this!

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