This is quite lengthy and I have not given this out in 25 years of coveting it so consider yourself lucky! LOL Greek Salad Louis Pappas Restaurant Tarpon Springs, Florida Potato Salad for center of salad
Fold in salad dressing and lightly salt if wanted.
Should be about 3 cups Salad ingredients needed 1 head of lettuce shredded, saving the good outer leaves 12 sprigs of watercress 2 tomatoes cut into 12 wedges 1 cucumber cut into 8 fingers 1 avocado cut into 8 wedges 4 portions of Feta cheese, blocks are good for slicing into squares 1 green pepper cut into 8 rings 4 slices of cooked beets (bottled is fine) 4 jumbo cooked shrimp 4 anchovy fillets 12 Greek olives 12 Salonika peppers 4 radishes cut into rosettes 4 whole green onions Line platter or LARGE (this is a meal!) bowl with the outside of the lettuce leaves.
Place the 3 cups of potato salad in a mound in the center of the lettuce. Cover with the remaining shredded lettuce, mounding it up high.
Arrange the watercress on top.
Place the tomato wedges around the bottom outer edge of the lettuce. Place the cucumber fingers in-between the tomatoes standing upright on the lettuce. Put avocado around the same way so you have tomato, cucumber, avocado repeating all round.
Place the 4 fetas around the top in a circle. Add the beets on the feta and the shrimp on the beet. Place the anchovy on top of the shrimp/beet/feta.
Place the olives, peppers, green onions as desired.
This is a beautiful dish.
You will see the empty spots to fill.
Dressing 1/4 cup white vinegar 1/4 cup olive oil 1/4 cup vegetable oil oregano Blend the two oils.
Sprinkle the entire salad with the vinegar then with the blended oils.
Sprinkle oregano all over.
If you want to make it early in the day, wait until serving time to do the feta, beet, shrimp, anchovy.
The beet will stain the cheese. We find it hard to destroy this work of art until we remember how wonderful it is!! Serve with toasted garlic bread for a meal.