Greek Salad Louis Pappas Restaurant

Greek Salad Louis Pappas Restaurant

Brian CampbellCamfam Cookery
This recipe comes from Louis Pappas Restaurant, family-owned and operated on Tarpon Springs’ sponge docks since 1925. It’s worth the time and trouble to make this festive salad for guests in your home. Serve it with bread as a complete lunch, or as a side salad with meat or seafood at dinner.
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Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Main Course, Salad
Cuisine Greek
Servings 4
Calories 1273 kcal


* Potato Salad *

  • 6 boiling potatoes
  • 4 whole green onions finely chopped
  • ¼ cup fresh parsley finely chopped
  • ½ cup whole green onions thinly sliced
  • ½ cup mayonnaise
  • 1 to 2 tbsp red wine vinegar Salt to taste

* Greek Salad *

  • 1 iceberg lettuce medium head
  • 3 cup potato salad
  • 12 roka Greek vegetable leaves or 12 sprigs watercress
  • 2 ripe tomatoes cut into 6 wedges each
  • 1 cucumber peeled and cut lengthwise into 8 fingers
  • 1 avocado peeled and cut in wedges
  • juice of 1/2 lemon
  • 4 feta cheese cut to 3-inch-square portions
  • 1 green bell pepper cut into 8 rings each
  • 4 canned beet slices
  • 4 large shrimp cooked and peeled
  • 4 anchovy fillets
  • 12 Greek olives
  • 12 Greek Salonika peppers from a jar
  • 4 to 8 radishes cut into flowers
  • 4 to 8 whole green onions
  • ½ cup distilled white vinegar
  • ½ cup olive oil
  • Oregano


Make potato salad (makes 3 cups):

  • Cook unpeeled potatoes in unsalted water until tender, about 20 minutes; cool until you can handle them.
  • Peel potatoes; cut into chunks in large bowl.
  • Sprinkle with vinegar and salt; add chopped green onions; toss.
  • In small bowl combine parsley, sliced green onions, mayonnaise and salt. Add to potatoes; mix well.

Make the salad

  • Line large platter with outside lettuce leaves; mound potato salad in center.
  • Shred remaining lettuce; place on top of potato salad; top with roka or watercress.
  • Place tomatoes around the outer edge, with a few on top.
  • Place cucumber wedges between tomatoes.
  • Sprinkle lemon juice on avocado to prevent browning. Add avocado.
  • Arrange feta on top of salad;
  • place green pepper rings, beets, shrimp and anchovies on top of feta.
  • Place olives, Salonika peppers, radishes and green onions around the edge.
  • Sprinkle with vinegar, then oil.
  • Sprinkle oregano on top; serve at once.
  • Serve with toasted garlic bread.


Calories: 1273kcalCarbohydrates: 142gProtein: 20gFat: 73gSaturated Fat: 11gPolyunsaturated Fat: 26gMonounsaturated Fat: 31gTrans Fat: 0.1gCholesterol: 72mgSodium: 1556mgPotassium: 3069mgFiber: 18gSugar: 46gVitamin A: 2630IUVitamin C: 92mgCalcium: 195mgIron: 6mg
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