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Tarpon Springs Greek Salad

Tarpon Springs Greek Salad

  • Author: The Commish
  • Prep Time: 30 min
  • Total Time: 30 min + overnight chilling time
  • Yield: 10 servings 1x
  • Category: Main



For the Greek potato salad:

  • 6 large yellow potato, boiled
  • 2 green onions, chopped
  • 1/4 cup parsley, finely chopped
  • 1/2 cup Greek dressing
  • Salt, to taste


For the salad:

  • 1 head of iceberg lettuce, outer leaves removed then shredded
  • 3 cups Greek potato salad
  • 2 tomatoes, cut into wedges
  • 1 cucumber, cut lengthwise into 8 fingers
  • 1 avocado, cut into wedges
  • 1 green bell pepper, cut into 8 strips
  • 4 beets, sliced
  • 4 shrimp, peeled and cooked
  • 4 anchovy fillets
  • 12 black olives
  • 4 radishes, sliced
  • 4 green onions, whole
  • 1/2 cup distilled white vinegar
  • 1/4 cup olive oil
  • 1/4 cup canola oil


To prepare the potato salad:

  1. 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.
  2. Stir in the onions, parsley and Greek dressing. Salt, to taste.


To prepare the salad:

  1. Cover a large serving platter with lettuce leaves. Mound the potato salad in the center. Cover with the remaining shredded lettuce.
  2. Place tomato and avocado wedges around the edge of the platter along with the cucumber fingers. Cover with crumbled Feta and green pepper slices.
  3. Place sliced beets on top, and place a shrimp on top of each beet. Place an anchovy on top of each shrimp.
  4. Arrange the olives, peppers and green onions.
  5. Sprinkle the vinegar and oil over the salad. Sprinkle the salad with the oregano.


The potato salad can be made the day before and refrigerated until ready to serve.