• Partnered with
  • Quick
  • Serves 4
  • 25 mins prep

Mediterranean prawn salad

Mediterranean prawn salad

This light yet incredibly delicious Mediterranean prawn salad recipe is so quick and easy to make. Serve with grilled sourdough bread and enjoy as a tasty lunch dish or simple midweek meal


  • 1 1/2 kg cooked king prawns, peeled, deveined, tails on
  • 310 g jar roasted capsicum
  • 1/2 cup chopped sundried tomatoes
  • 1/2 cup fresh flat-leaf parsley, roughly chopped
  • 2 tbsp baby capers
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 bunch trimmed watercress
  • char-grilled sourdough to serve


  1. In a large bowl, combine prawns, capsicums, sundried tomatoes, parsley and capers.
  2. In a jug, whisk oil and juice. Season, then toss through prawn mixture.
  3. Serve on a bed of watercress, accompanied with char-grilled sourdough bread.

This recipe first appeared in Woman's Day.

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