This Panera Greek Salad is even better than the real thing. All of the same elements of Panera's famous Greek salad with a homemade dressing that has more flavor and is made with real ingredients. You can't beat this one!
If you love a good salad recipe, try my Arugula Goat Cheese Salad or no egg or anchovies Classic Caesar Salad.
Jump to:
Highlights
- Lots of different textures and flavors
- Easy prep and no cooking
- Perfect for lunch
- Healthy, simple, & fresh
- Great to serve as a side with your go to dinner entrée
Ingredients
- Red Wine Vinegar: Swap for white vinegar or apple cider vinegar.
- Honey: Swap for 1 teaspoon of granulated sugar.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start
- Cut and wash all of the veggies. In my onion the key to a good salad is well cut vegetables.
- Locate a large bowl. This salad is best served tossed with dressing. Give it a good toss before serving.
Step 1: To make the dressing super smooth, pulse all of the dressing ingredients in a food processor/blender. You can also just whisk the ingredients together in a small bowl, but you will need to grate the garlic first.
Step 2: In a large bowl combine all of the ingredients for the salad besides the peppercinis and the dressing. Toss well. Garnish with pepperoncinis and more toppings if desired.
TIP - Using a food processor results in a more emulsified dressing.
Expert Tips
- Knife cuts are key. Take your time chopping up all of the vegetables. The onions should be sliced as thin as possible. The romaine should be cut into bit sized pieces.
- Mix your dressing well. Whether you are using a food processor or whisk, be sure your dressing is emulsified. If you store leftover dressing in the fridge, shake or whisk before serving again.
FAQs
Store leftover salad separate from the dressing if possible. Dress only before serving. Store leftover dressing in a jar or airtight container for 4 days. Shake well before using as the oil and vinegar will separate.
Definitely. Like I mentioned above, just store the dressing separate and dress immediately before serving. No one likes a soggy salad!
Yes! Panera sells their own Greek dressing or you can use one you find at the grocery store.
I recommend adding a source of protein and carbs. Try adding grilled chicken, shrimp, or chickpeas. As for carbs, basmati rice or a slice of pita bread pair nicely.
Related Recipes
Panera Greek Salad (Copycat)
Ingredients:
Salad
- 1 head of romaine lettuce, chopped into large pieces
- ½ cup halved cherry tomatoes
- ⅓ cup feta cheese crumbles
- ¼ red onion, thinly sliced into rings
- ⅓ cup kalamata olives, pitted
- 4-5 pepperoncinis
Dressing
- ¼ cup olive oil
- 2 Tablespoons red wine vinegar*
- 1 lemon, juiced
- ½ teaspoon honey*
- 1 cloves garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon ground mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions:
- Review all recipe notes and instructions before beginning.
- To make the dressing super smooth, pulse all of the dressing ingredients in a food processor/blender. You can also just whisk the ingredients together in a small bowl, but you will need to grate the garlic first.
- In a large bowl combine all of the ingredients for the salad besides the peppercinis and the dressing. Toss well. Garnish with pepperoncinis and more toppings if desired.
Sounds great, and I will definitely try this out.
I would love to know where you got those wonderful little fluted bowls, though! I have some that were my mother’s, but I have no idea where they came from, and I need some more. I haven’t had any luck Googling for them, either, because I haven’t figured out what to even call them.
Thanks Wendy! I believe you are referring to these white ramekins, https://amzn.to/3wxswOO, from Amazon. Hope this helps!