"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Tarpon Springs Greek Salad Recipe

This recipe for Tarpon Springs Greek Salad, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Amy Mauldin
Created: Wednesday, February 29, 2012

Category:

Ingredients:
Potato Salad:
2 1/2 lb. red potatoes, scrubbed and cut into large dice (peel left on)
1 cup finely chopped Vidalia onion
3 tbl. white wine vinegar
2 scallions, chopped
1/4 cup flat-leaf parsley, finely chopped
2 tsp. sea salt
1 tsp. freshly ground black pepper
1 cup mayonnaise
While potatoes are boiling in a large pan of salted water, soak the chopped onions in the vinegar in a small bowl. When potatoes are tender, drain and stir in the onion and vinegar mixture. Add the salt and pepper and cool slightly. Stir in the parsley and mayonnaise and taste to correct seasonings, adding more mayo if it seems dry.
Salad:
1 large head of iceberg lettuce, shredded (reserve outer leaves to line platter)
1 - 2 cups baby spinach leaves
2 - 3 cups potato salad
2 perfectly ripe tomatoes, cut into 4 wedges each
1 cucumber, peeled and cut crosswise in half, then lengthwise into 4 fingers each
4 radishes, thinly sliced
8 Kalamata olives
1 red bell pepper, cut into 6 rings
1 roasted beet, cut into slices
4 large slices feta cheese
4 scallions, cleaned and left whole
Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp. fresh lemon or lime juice
1 tsp. dried oregano
Sea salt and freshly ground black pepper to taste

Directions:
Line a large platter with the reserved outside lettuce leaves, then place the potato salad on the leaves in the middle of platter. Cover entire surface of platter with shredded lettuce and baby spinach. Arrange the tomato wedges around outside edges, alternating with the cucumber fingers. Now have fun artfully arranging remaining ingredients, saving the scallions for the top. Mix together the dressing ingredients and pour over salad just before serving (I put all the dressing ingredients in a mason jar with a lid and shake to mix). Sprinkle salad with additional salt and oregano.

Personal Notes:
Whenever we have gatherings of our extended family, it's a sure bet the menu will include Greek Salad. The only question is whether someone will make it, or just order it from one of the local Greek restaurants. And normally the salad would include shrimp and anchovies, but our family includes a few vegetarians and non- seafood eaters, so this is my revised version.

 

 

 

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