Greek Seafood Salad

Dressing

• ¼ cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• ½ teaspoon minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes

• 5 medium vine-ripened tomatoes, cut into ½-inch slices
• ½ cup pitted green olives, each halved or quartered
• ½ cup thinly sliced celery
• ¼ cup finely diced red onion
• 1 pound small shrimp (36/45 count), peeled and deveined, tails removed
• 1 pound small bay scallops
• 2 tablespoons coarsely chopped fresh Italian parsley leaves