Greek Salad (Gourmet, May 1958)

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   From GOURMET, May 1958, pg. 66, col. 3:

Q. At Louis Pappas' Riverside Cafe in Tarpon Springs, Florida, I had a Greek salad...
CHARLOTTE HARRIS
BARTLESVILLE, OKLAHOMA
A.  From Florida to Oklahoma, via the Penthouse, goes
   _Pappas' Greek Salad_
   Arrange crisp lettuce leaves on a platter and place 1 cup potato salad in the center.  Cover the potato salad with (Pg. 67, col. 1--ed.) chopped lettuce and 3 sprigs of water cress, fineley chopped.  Cut a tomato in quarters and place the wedges around the potato-salad mound.  Slice a cucumber lengthwise and stand the pieces on end between the tomato wedges.  Place 1 slice _feta_ cheese on top of the salad and decoarte it with 2 rings of bell peper and 2 cooked beet slices.  Complete the decoration as follows: Place 2 scallions and 3 avocado slices vertically around the edge, and border the platter with 6 Greek pickled peppers and 4 Greek black olives.  Garnish the top with 1 shrimp, boiled, and 2 anchovy filets.  Sprinkle the salad with vinegar, olive oil, and a little oregano.  Serves 2.

ATHENS A LA CARTE (Athens, 1956)
by Olympia Marketos (published by author)
Pg. 14:
   MELITZANES SALATA   EGGPLANT SALAD
   PIPERIES SALATA   GREEN PEPPER SALAD
(...)
   SALATA
MIXED GREEN SALAD
1 head lettuce
4 small tomatoes, quartered
1 small green pepper, sliced thin
1 cucumber, sliced
A few radishes, sliced
(Pg. 15--ed.)
1/2 cup green celery, chopped
A few green onions, chopped
1 sprig fresh mint or dill, chopped
Greek Salad Dressing (page 65)
   Rub a wooden salad bowl with cut clove of garlic.  Break lettuce into bite-sized pieces.  Add the remaining vegetables and herbs.  Add some dressing and toss together lightly with a wooden spoon.

THE HOME BOOK OF GREEK COOKERY (Faber and Faber, London, 1963)
by Joyce M. Stubbs
Pg. 127:
   "DIAFORA" SALATA   MIXED SALAD
   Slice a Cos lettuce and a green pepper into thin strips and cut up two or three tomatoes into pieces the size of a walnut.  Put them into a salad bowl with about twelve Kalamata olives and four ounces of _fetta_ cheese cut into small squares.  Toss in a dressing of lemon juice and olive oil seasoned with a pinch of salt and several grinds of black pepper.  Variations on this salad can be made by the addition of spring onions, chopped dill or fennel, a few capers and a sliced pickled gherkin.
   DOMATA SALATA   TOMATO SALAD
   FASSOLIA SALATA   FRENCH BEAN SALAD
Pg. 128:
   KOLOKYTHAKIA SALATA   COURGETTE SALAD
   KOUNOUPITHI SALATA   CAULIFLOWER SALAD
   LACHANO SALATA   SAVOY CABBAGE SALAD
   MAROULI SALATA   COS LETTUCE SALAD
   PANTZARIA SALATA   BEETROOT SALAD
Pg. 129:
   PATATES SALATA   POTATO SALAD
   RADIKYA SALATA   DANDELION SALAD
   SPANIKA SALATA   SPINACH SALAD
Pg. 130:
   VROUVA   MUSTARD OR CHARLOCK
   YAOURTI SALATA or TSATSIKI   YOGHOURT SALAD