Louis Pappas' Famous Greek Salad

READY IN: 50mins
Recipe by DailyInspiration

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.

Top Review by Linky

After eating at Hellas restaurant in Tarpon Springs, I've been craving Greek Salad, and this sure fits the bill. I love the potato salad surprise in the bottom of the bowl. DH doesn't like radishes, so I omitted them without ill effect! This was delicious!

Ingredients Nutrition


  1. 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.
  2. Arrange the watercress on top of this.
  3. 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.
  4. Place the avocado slices around the outside.
  5. Place crumbled feta on top of the salad, with the green papper slices over all.
  6. On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on top of the shrimp.
  7. The olives, peppers and green onions can be arranged as desired.
  8. The entire salad is then sprinkled with the vinegar and then with the oil.
  9. Sprinkle the oregano over all and serve at once. Serve with toasted garlic bread.

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