Louis Pappas Famous Greek Salad

Louis Pappas owned a famous Greek resturant in Tarpon Springs, Fl. This salad was a trademark of the resturant.

Louis Pappas Famous Greek Salad

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  • Prep Time


  • Total Time


  • Servings



  • 6 boiling potatoes

  • 2 medium sized onions or 4 green onions

  • ¼ cup finelly chopped parsley

  • ½ cup thinly sliced green onion

  • ½ cup salad dressing

  • Salt

  • 1 large head of lettuce

  • 3 cups potato salad

  • 12 roka leaves or 12 springs watercress (roka is a Greek veggie, sometimes spinach is substituted)

  • 2 tomatoes cut into 6 wedges

  • 1 peeled cucumber, cut into 8 fingerslengthwise

  • 1 Avocado pear peeled and cut into wedges

  • 4 portions of Feta Cheese

  • 1 green bell pepper cut into 8 rings

  • 4 slices of canned cooked beets

  • 4 peeled and cooked shrimp

  • 4 anchovy fillets

  • 12 black olives (Greek style preferred)

  • 12 medium hot Salonika peppers (pickled)

  • 4 fancy cut radishes

  • 4 whole green onions

  • ½ cup distilled white wine

  • ¼ cup each of olive and salad oil blended

  • Oregano


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.


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