A friend reminded me today about this recipe my Grandma used to make us. One of my fav salad meals. ENJOY!!!
This is the original recipe from the famous Pappas Greek Restaurant in Tarpon
Springs, FL. This is also the original recipe gotten from the Tampa Tribune many years ago.
(This recipe is for a large salad on a large platter to serve 4. Individual
salads may be made in large salad/soup bowls, by dividing ingredients into 4
parts.)
LOUIS PAPPAS' FAMOUS GREEK SALAD
Serves 4
Potato Salad:
6 Boiling potatoes
2 Medium onions or 4 large scallions, chopped
1/4 c. Parsley, finely chopped
1/2 c. Green pepper, thinly sliced
1/2 c. Mayonnaise
Salt
Salad:
1 Large head lettuce
3 c. Potato salad
12 Roka leaves (Greek vegetable) or 12 sprigs watercress
2 Tomatoes, each cut in 6 wedges
1 Cucumber, peeled and cut lengthwise in 8 fingers
1 Avocado, peeled and cut in wedges
4 oz. Feta
1 Green pepper, cut in 8 rings
4 slices canned cooked beets
4 Peeled and cooked shrimp
4 Anchovy filets
12 Kalamata olives
12 Medium-hot Salonika peppers, from a jar
4 Fancy-cut radishes
4 Whole green onions
1/2 c. Distilled white vinegar (or more)
1/4 c. each of olive and salad oil, blended
Oregano
Boil potatoes in their jackets for 30 min. or until tender, but not soft.
Drain, cool and peel potatoes, and when cold, slice into bowl. Add onions,
parsley and peppers. Fold in Mayo and season to taste with salt.
Line large platter with outside lettuce leaves and place 3 c. of potato salad
in a mound in center of platter. Shred remaining lettuce and place on top.
Arrange roka leaves or watercress on top of lettuce. Place tomato wedges
around outer edge of salad with a few on top, and place cucumber wedges between
tomatoes, making a solid base. Place avocado slices around the outside.
Arrange feta cheese on top, with green pepper slices over all. On the very
top, placed sliced beets with a shrimp on each beet slice and an anchovy filet
on the shrimp. Arrange olives, peppers, radishes, and green onions as desired.
Sprinkle with the vinegar, then with oil. Sprinkle oregano over all. Serve at once.
This is the original recipe from the famous Pappas Greek Restaurant in Tarpon
Springs, FL. This is also the original recipe gotten from the Tampa Tribune many years ago.
(This recipe is for a large salad on a large platter to serve 4. Individual
salads may be made in large salad/soup bowls, by dividing ingredients into 4
parts.)
LOUIS PAPPAS' FAMOUS GREEK SALAD
Serves 4
Potato Salad:
6 Boiling potatoes
2 Medium onions or 4 large scallions, chopped
1/4 c. Parsley, finely chopped
1/2 c. Green pepper, thinly sliced
1/2 c. Mayonnaise
Salt
Salad:
1 Large head lettuce
3 c. Potato salad
12 Roka leaves (Greek vegetable) or 12 sprigs watercress
2 Tomatoes, each cut in 6 wedges
1 Cucumber, peeled and cut lengthwise in 8 fingers
1 Avocado, peeled and cut in wedges
4 oz. Feta
1 Green pepper, cut in 8 rings
4 slices canned cooked beets
4 Peeled and cooked shrimp
4 Anchovy filets
12 Kalamata olives
12 Medium-hot Salonika peppers, from a jar
4 Fancy-cut radishes
4 Whole green onions
1/2 c. Distilled white vinegar (or more)
1/4 c. each of olive and salad oil, blended
Oregano
Boil potatoes in their jackets for 30 min. or until tender, but not soft.
Drain, cool and peel potatoes, and when cold, slice into bowl. Add onions,
parsley and peppers. Fold in Mayo and season to taste with salt.
Line large platter with outside lettuce leaves and place 3 c. of potato salad
in a mound in center of platter. Shred remaining lettuce and place on top.
Arrange roka leaves or watercress on top of lettuce. Place tomato wedges
around outer edge of salad with a few on top, and place cucumber wedges between
tomatoes, making a solid base. Place avocado slices around the outside.
Arrange feta cheese on top, with green pepper slices over all. On the very
top, placed sliced beets with a shrimp on each beet slice and an anchovy filet
on the shrimp. Arrange olives, peppers, radishes, and green onions as desired.
Sprinkle with the vinegar, then with oil. Sprinkle oregano over all. Serve at once.