Panera Greek Salad (Copycat)
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!
- 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
- 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
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.
Red Wine Vinegar: Swap for white vinegar or apple cider vinegar.
Honey: Swap for 1 teaspoon of granulated sugar.
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.
Serving: 1serving | Calories: 219kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 478mg | Fiber: 5g | Sugar: 5g