Greek Recipes

Greek and Cypriot recipes

Shrimp & Honeydew Salad – Garithes Salata me Peponi

In Greek: γαρίδες σαλάτα με πεπόνι, pronounced ghah-REE-thes sah-LAH-tah me peh-POH-nee

This is an easy way to bring color to your summer table. This refreshing salad combines the tastes of boiled shrimp with grapes and honeydew melon, with a light mint dressing. This is a fabulous choice as a main dish, side salad, or salad course.

Shrimp & Honeydew Melon Salad

Shrimp & Honeydew Melon Salad

Prep Time: 20 minutes

Total Time: 20 minutes


  • 1 pound of chilled boiled shrimp, shelled and deveined, rinsed and drained
  • 2/3 pounds of grapes (red or green, with or without seeds)
  • 1 honeydew (or canary) melon, cut into bite-sized cubes
  • ————-
  • For the Dressing:
  • 6-7 grapes (seeded or seedless)
  • 8 tablespoons of olive oil
  • 4 tablespoons of freshly squeezed lemon juice
  • 1 teaspoon of prepared mustard
  • 2 tablespoons of finely chopped mint
  • ————–
  • a few leaves of decorative lettuce (endive, romaine, etc.), washed and drained


Make the dressing: In the blender or processor, combine all dressing ingredients and pulse to combine. The mixture will be thick.


     If you don’t use a blender or processor, peel the grapes and crush the pulp. In a bowl, combine all ingredients with the grape pulp and whisk or stir briskly with a fork to combine into a thick dressing.

Make the salad: Cut the grapes in half. If they have seeds, remove. In a large bowl, combine grape halves, honeydew, and boiled shrimp.

Pour dressing over the top and toss to coat well.

Place decorative lettuce leaves around the edges of a serving plate or tray, place salad on top and serve.

Yield: serves 4-5 as a main dish, 7-8 as a side salad or salad course.

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