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| Joyce’s Recipe |
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Pappas’ Famous Greek Salad
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A truly immortal dish from my friend, Louis Pappas, Tarpon Springs. Long, but worth it!
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POTATO SALAD
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(Make in advance)
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6 boiling potatoes
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| 2 medium onions, chopped, OR ½ cup thinly |
| sliced green onion |
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¼ cup parsley, chopped
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½ cup salad dressing
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Salt
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| 1. |
Boil potatoes in jackets for approximately 30 minutes, or until tender. Drain, cook, peel, and slice into a bowl.
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| 2. |
Add onions and parsley to potatoes and sprinkle with salt.
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| 3. |
Fold in salad dressing to hold together lightly. |
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SALAD
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1 large head of lettuce
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3 cups of potato salad
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12 roka leaves (Greek vegetable) or 12 sprigs watercress
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2 tomatoes cut into 6 wedges each
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1 peeled cucumber, cut lengthwise into 8 finger
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1 avocado pear, peeled, and cut into wedges
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4 1-ounce portions of feta cheese
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1 green bell pepper, cut into 8 rings
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4 slices of canned cooked beets
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4 shrimp, peeled and cooked
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| 4 anchovy fillets |
| 12 black olives, Greek-style preferred |
| 12 medium hot Salonika peppers (purchased in bottles) |
| 4 fancy cut radishes |
| 4 whole green onions |
| ½ cup distilled white vinegar |
| ¼ cup of olive and salad oil |
| ¼ cup salad oil |
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Oregano to taste
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| 1. |
Line rim of large platter with lettuce leaves. Place 3 cups of potato salad in center. Cover with remaining lettuce, shredded. Arrange the roka or watercress on top. |
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| 2. |
Place tomato wedges around base of salad, few on top. Place cucumber wedges between tomatoes. Place avocado outside tomatoes and cucumbers. Slices of feta cheese should be placed on top, with green pepper rings over all.
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| 3. |
On top of all, place beet slices with a shrimp on each. An anchovy may top each shrimp. The olives, pepper, radishes, and green onions may be placed as desired. |
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| 4. |
Sprinkle entire salad with the vinegar, then oil. Sprinkle oregano over all and serve at once. |
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Serves: 4
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| Preparation Time: 20 minutes |
| Cooking Time: 30 minutes for potatoes |
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| Louis Pappas’ Riverside Restaurant, Tarpon Springs . |
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| Back To Tropic Recipes |
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