Greek Salad from Louis Pappas Restaurant, Tarpon Springs, Florida
Cook Time: 30 minutes
Prep Time: 1 hour and 30 minutes
Total Time: 2 hours
Description:
Get ready for a culinary journey as we unveil the coveted and cherished Greek Salad recipe from Louis Pappas Restaurant in the heart of Tarpon Springs, Florida. Wrapped in a blanket of nostalgia, this recipe has been kept under wraps for 25 years, making its revelation a rare treat. Prepare yourself for a symphony of flavors that has delighted palates and garnered a perfect 5-star rating from 9 discerning reviewers.
Ingredients:
- 6 boiling potatoes
- 4 green bell peppers
- 1/4 cup parsley
- 1/2 cup green onion
- 1/2 head of lettuce
- 1 watercress
- 1 tomato
- 12 cucumber
- 2 avocados
- 1 cup feta cheese
- 4 green peppers
- 1 beet
- 4 jumbo shrimp
- 1 can anchovy fillets
- 4 radishes
- 12 Greek olives
- 12 Salonika peppers
- 4 whole green onions
Nutritional Information (per serving):
- Calories: 1042.6
- Fat Content: 61.9g
- Saturated Fat Content: 36.5g
- Cholesterol Content: 266mg
- Sodium Content: 3113.8mg
- Carbohydrate Content: 79g
- Fiber Content: 13.7g
- Sugar Content: 23.9g
- Protein Content: 49.7g
Recipe Category: Lunch/Snacks
Keywords: Potato, Vegetable, Greek, European, Weeknight, < 4 Hours
Recipe Servings: 4
Instructions:
- Begin by boiling the potatoes in their skins for a duration of 30 minutes.
- Once boiled, drain, cool, and cut the potatoes into slices in a bowl.
- Add the green bell peppers, green onions, and parsley to the bowl.
- Gently fold in the salad dressing and lightly salt according to taste preferences.
- The potato salad should now be about 3 cups.
Now, let’s assemble the masterpiece:
- Line a platter or a generously sized bowl with the outer leaves of the lettuce, shredded, saving the good outer leaves.
- Place the 3 cups of potato salad in a mound in the center of the lettuce, covering it with the remaining shredded lettuce, mounding it up high.
- Arrange the watercress on top of the potato salad.
- Position the tomato wedges around the bottom outer edge of the lettuce.
- Place the cucumber fingers in between the tomatoes, standing upright on the lettuce.
- Distribute the avocado wedges around in the same way, creating a visually pleasing repetition of tomato, cucumber, and avocado.
- Position the 4 blocks of Feta cheese in a circle on top.
- Add the beets on the Feta and the shrimp on the beet.
- Place the anchovy on top of the shrimp/beet/Feta arrangement.
- Finally, adorn the dish with olives, peppers, and green onions as desired.
The finishing touches:
- This culinary masterpiece is a sight to behold.
- You may notice some empty spots to fill, allowing for creativity and personal touch.
- Prepare the dressing by combining 1/4 cup white vinegar, 1/4 cup olive oil, 1/4 cup vegetable oil, and oregano. Blend the two oils.
- Sprinkle the entire salad with the vinegar, followed by the blended oils.
- Generously sprinkle oregano all over.
- Serve immediately for a fresh burst of flavors.
Pro tips:
- If preparing early in the day, wait until serving time to add the Feta, beet, shrimp, and anchovy. The beet can stain the cheese.
- While it might be difficult to dismantle this work of art, remember the joy of savoring it!
Enhance the dining experience:
- Accompany this Greek Salad with toasted garlic bread for a complete and satisfying meal.
Bon Appétit!
- Diane Pyburn
