LOUIS PAPPAS' FAMOUS GREEK SALAD
This recipe is taken from "The Gasparilla Cookbook" and it combines the wonderful flavors of the greek salad served on top of a delicious potato salad. The finishing touches are peeled and cooked shrimp on top with olives, peppers, and green onions arranged around the salad. Great presentation and well worth the effort. You may omit the watercress and anchovies,as well as, change up the veggies any way you wish.
Provided by DailyInspiration
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Line a large platter with outside lettuce leaves. Place 3 cups of the potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded.
- Arrange the watercress on top of this.
- Place the tomato wedges around the outer edge of the salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad.
- Place the avocado slices around the outside.
- Place crumbled feta on top of the salad, with the green papper slices over all.
- On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on top of the shrimp.
- The olives, peppers and green onions can be arranged as desired.
- The entire salad is then sprinkled with the vinegar and then with the oil.
- Sprinkle the oregano over all and serve at once. Serve with toasted garlic bread.
LOUIS PAPPAS FAMOUS GREEK SALAD RECIPE - (4.3/5)
Provided by brainey
Number Of Ingredients 24
Steps:
- Line a lrge platter with the outside lettuce leaves and place 3 cups of the potato salad in a mound, in the center of the platter. Cover with the remaining lettuce which has been shredded. Arrange the roka or watercress on top of this. Place the tomato wedges around the outer edges of salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on the top of the salad, with the green pepper slices over all. On the very top place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkled with the vinegar and then with the blended oil. Sprinkle the oregano over all and serve at once. Garlic toasted Greek bread is served with the salad. POTATO SALAD Boil the potatoes in the jackets for abour 30 minutes or until tender but not soft, when tested. Drain, cool and peel the potatoes when cold, slice into a bowl. Cut onions and pepper into thin slices, and chop the parsley. Add to the potatoes and sprinkle lightly with salt. Fold in the sald dressing using more if necessary to hold salad together lightlhy.
GRILLED GREEK POTATO SALAD
Make and share this Grilled Greek Potato Salad recipe from Food.com.
Provided by SarahBeth
Categories Potato
Time 50m
Yield 16 1 cup servings, 16 serving(s)
Number Of Ingredients 15
Steps:
- Drizzle potatoes with oil and sprinkle with salt and pepper and toss to coat.
- Grill potatoes, covered, over medium heat for 20-25 minutes or until tender.
- Place in a large bowl. Add the remaining ingredients; toss to coat.
- Serve salad warm or cold.
GREEK SALAD
This is quite lengthy and I have not given this out in 25 years of coveting it so consider yourself lucky! LOL Greek Salad Louis Pappas Restaurant Tarpon Springs, Florida Potato Salad for center of salad
Provided by WildlifeDi
Categories Lunch/Snacks
Time 2h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Boil potatoes in skins for 30 minutes.
- Drain, cool and cut into slices in a bowl.
- Add peppers, onions and parsley.
- Fold in salad dressing and lightly salt if wanted.
- Should be about 3 cups Salad ingredients needed 1 head of lettuce shredded, saving the good outer leaves 12 sprigs of watercress 2 tomatoes cut into 12 wedges 1 cucumber cut into 8 fingers 1 avocado cut into 8 wedges 4 portions of Feta cheese, blocks are good for slicing into squares 1 green pepper cut into 8 rings 4 slices of cooked beets (bottled is fine) 4 jumbo cooked shrimp 4 anchovy fillets 12 Greek olives 12 Salonika peppers 4 radishes cut into rosettes 4 whole green onions Line platter or LARGE (this is a meal!) bowl with the outside of the lettuce leaves.
- Place the 3 cups of potato salad in a mound in the center of the lettuce. Cover with the remaining shredded lettuce, mounding it up high.
- Arrange the watercress on top.
- Place the tomato wedges around the bottom outer edge of the lettuce. Place the cucumber fingers in-between the tomatoes standing upright on the lettuce. Put avocado around the same way so you have tomato, cucumber, avocado repeating all round.
- Place the 4 fetas around the top in a circle. Add the beets on the feta and the shrimp on the beet. Place the anchovy on top of the shrimp/beet/feta.
- Place the olives, peppers, green onions as desired.
- This is a beautiful dish.
- You will see the empty spots to fill.
- Dressing 1/4 cup white vinegar 1/4 cup olive oil 1/4 cup vegetable oil oregano Blend the two oils.
- Sprinkle the entire salad with the vinegar then with the blended oils.
- Sprinkle oregano all over.
- Serve immediately.
- If you want to make it early in the day, wait until serving time to do the feta, beet, shrimp, anchovy.
- The beet will stain the cheese. We find it hard to destroy this work of art until we remember how wonderful it is!! Serve with toasted garlic bread for a meal.
- Diane Pyburn
Nutrition Facts : Calories 1042.6, Fat 61.9, SaturatedFat 36.5, Cholesterol 266, Sodium 3113.8, Carbohydrate 79, Fiber 13.7, Sugar 23.9, Protein 49.7
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