Pappas Famous Greek Salad Recipe

Wash and thoroughly dry romaine lettuce. Roughly chop or tear into bite-sized pieces and place in a large salad bowl.

Peel (if desired) and slice the cucumber into half-moons; add to the bowl.

Cut tomatoes into wedges or large dice, remove excess seeds, and add to the bowl.

Thinly slice red onion and green bell pepper; separate rings and strips and add to the salad bowl.

Slice pepperoncini into rounds and scatter over the salad base.

Cook the Shrimp

Bring a medium pot of water to a simmer and add 1 tsp kosher salt. Add the peeled and deveined shrimp and simmer 1–2 minutes until they turn pink and curl (do not overcook). Drain and immediately transfer to an ice bath to stop cooking; drain again, pat dry, and toss with 1 tablespoon olive oil, 1/4 tsp black pepper to lightly season.

Scatter the cooled shrimp over the prepared salad base.

Add kalamata olives and drained capers evenly over the salad.

Whisk together red wine vinegar, lemon juice, minced garlic, dijon mustard, and honey or sugar in a small bowl until combined.

Slowly drizzle in extra-virgin olive oil while whisking vigorously to emulsify. Alternatively, combine all dressing ingredients in a jar, seal, and shake until emulsified.

Stir in 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning — add more salt, pepper or lemon juice as needed.

Sprinkle the crumbled feta evenly over the salad.

Sprinkle the 1 tsp dried oregano and chopped fresh parsley (if using) evenly over the top.

Pour dressing over the salad just before serving — start with about 3/4 of the dressing, toss gently to combine so shrimp and vegetables are coated, and serve the remainder on the side.

Give the salad a final light grind of black pepper and an optional additional pinch of salt to taste. Serve immediately.