Tarpon Springs Greek Salad Recipes

TARPON SPRINGS GREEK SALAD WITH POTATO SALAD

Steps:

• Make the potato salad. Place the potatoes in a large stockpan and cover with water by 1 inch. Bring to a boil, then reduce heat and cook until potatoes are just tender. Remove and rinse with cold water to stop the cooking.
• Halve the cooled potatoes and place in a large bowl along with scallions and chopped hard-boiled eggs. Whisk together the greek yogurt, mustard, vinegar, salt/pepper and mayo. Season to taste, then toss with the potatoes. Spread potato salad in a large salad serving dish and set aside.
• Whisk together the ingredients for the greek dressing. Season to taste, adding more salt/pepper if needed and set aside.
• Toss together the romaine lettuce, cucumber, tomatoes, olives and peppers. Toss with 3 tablespoons of the dressing and toss well. Stir in the feta cheese, then top the salad over the potato salad. Drizzle with remaining salad dressing (you may not need all of it) and serve immediately.
• Dish this out by scooping into the salad, grabbing the potato salad at the bottom and the salad on top.

TARPON SPRINGS GREEK SALAD

Steps:

• Quarter the potatoes, and place them in a large pot. Cover with cold water and salt, to taste. Bring to a boil. Boil until fork tender, about 13-15 minutes.
• Stir in the onions, parsley and Greek dressing. Salt, to taste.
• Cover a large serving platter with lettuce leaves. Mound the potato salad in the center. Cover with the remaining shredded lettuce.
• Place tomato and avocado wedges around the edge of the platter along with the cucumber fingers. Cover with crumbled Feta and green pepper slices.
• Place sliced beets on top, and place a shrimp on top of each beet. Place an anchovy on top of each shrimp.
• Arrange the olives, peppers and green onions.
• Sprinkle the vinegar and oil over the salad. Sprinkle the salad with the oregano.

GREEK SALAD POTATO SALAD FROM TARPON SPRINGS

Steps:

• Make the Potato Salad: Place the potatoes in a pot and cover them with cold water. Season with a teaspoon of salt and bring to a boil. Reduce the heat to medium and boil until the potatoes are fork tender. About 15 minutes. Drain the water and place the potatoes in a mixing bowl. Season the potatoes with some salt and black pepper. Add the mayonnaise, yogurt, and vinegar and toss to coat. Add the dill and toss. Taste and adjust the seasoning if needed. Chill the potato salad in the refrigerator. This can be done overnight or for an hour. Make the Greek Salad: Combine all of the salad ingredients in a large bowl and add the dressing. Toss to coat. Serve: Place the potato salad in a large serving bowl and top with the greek salad. Kali Orexi!

GREEK SALAD

Steps:

• Boil potatoes in skins for 30 minutes.
• Drain, cool and cut into slices in a bowl.
• Add peppers, onions and parsley.
• 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.
• Serve immediately.
• 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.
• Diane Pyburn

LOUIS PAPPAS' FAMOUS GREEK SALAD

Steps:

• 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.
• Arrange the watercress on top of this.
• 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.
• Place the avocado slices around the outside.
• Place crumbled feta on top of the salad, with the green papper slices over all.
• On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on top of 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 oil.
• Sprinkle the oregano over all and serve at once. Serve with toasted garlic bread.

LOUIS PAPPAS FAMOUS GREEK SALAD RECIPE - (4.3/5)

Steps:

• 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.