Louis Pappas Famous Greek Salad
A vibrant Greek salad bursting with fresh greens, tangy feta, crisp veggies, and briny olives—perfect for a sunny lunch or a lively gathering.
Ingredients
- 6 boiling potatoes ⓘ
- 2 medium size onions or 4 green onions ⓘ
- 1/4 c. finely chopped parsley
- 1/2 c. thinly sliced green onion ⓘ
- 1/2 c. salad dressing ⓘ
- salt ⓘ
- 1 large head lettuce
- 3 c. potato salad ⓘ
- 12 roka leaves (Greek vegetable) or 12 sprigs watercress
- 2 tomatoes, cut into 6 wedges each ⓘ
- 1 peeled cucumber, cut lengthwise into 8 fingers ⓘ
- 1 avocado pear, peeled and cut into wedges ⓘ
- 4 portions Feta (Greek cheese)
- 1 green bell pepper, cut into 8 rings ⓘ
- 4 slices canned, cooked beets ⓘ
- 4 peeled and cooked shrimp ⓘ
- 4 anchovy filets ⓘ
- 12 black olives (Greek-style preferred) ⓘ
- 12 medium hot Salonika peppers (bought in bottles)
- 4 fancy cut radishes
- 4 whole green onions ⓘ
- 1/2 c. distilled white vinegar ⓘ
Instructions
- Line a large platter with the outer lettuce leaves and place 3 cups of potato salad in a mound in the center.
- Cover with the remaining shredded lettuce and arrange the roka or watercress on top.
- Place tomato wedges around the outer edges, interspersing a few on top, and arrange cucumber wedges between the tomatoes to create a solid base.
- Arrange avocado slices around the outside; sprinkle slices of feta cheese on top and scatter green pepper rings over all.
- On the very top, place sliced beets, placing one shrimp on each beet slice and an anchovy fillet on the shrimp.
- Arrange olives, peppers, and green onions as desired.
- Sprinkle the salad with distilled white vinegar and blended oil, then coat with oregano.
- Serve immediately with garlic‑toasted Greek bread.
Tips & Substitutions
For a lighter version, consider using Greek yogurt as a substitute for the salad dressing. Fresh herbs like dill or mint can enhance the flavor profile. If you prefer a vegetarian option, omit the shrimp and anchovies. For an added crunch, you may also include toasted pine nuts or sunflower seeds. This salad is versatile, so feel free to mix in any seasonal vegetables.
Serving Suggestions
Serve this Greek salad as a refreshing main dish or as a side alongside grilled meats or seafood. It pairs beautifully with Jan Sherrill'S Shrimp Salad or grilled chicken. Consider serving with garlic-toasted Greek bread for a complete meal. A light white wine would complement the flavors well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain freshness, avoid adding dressing until ready to serve. If reheating, gently warm the potato salad in a microwave or on the stove, but keep the salad components cold and separate to preserve their textures.
Nutrition & Diet Analysis (per serving)
Each serving of Louis Pappas Famous Greek Salad contains roughly 1691 calories, with 122g protein, 206g carbohydrates, and 67g fat. It is an excellent source of vitamin C (652% of the Daily Value), dietary fiber (430% of the Daily Value), and protein (243% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I use instead of distilled white vinegar?
If you don’t have distilled white vinegar, apple cider vinegar or red wine vinegar can be used as substitutes. They will provide a slightly different flavor profile but will still add the needed acidity to the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).