Made with olives, feta, tomatoes, lettuce, and a simple Greek Dressing, this Greek Salad is a copycat version of Panera Bread's Greek Salad that is easy to make and absolutely delicious.
Pair this Greek Salad with Easy Homemade Lasagna or Tuscan Pasta to complete your dinner, or add Greek Chicken to the tossed Greek Salad for a healthy and light entree.
A classic Greek salad is made with tomatoes, peppers, cucumbers, olives, feta, and onions dressed in olive oil, lemon juice, and oregano. That's right--not even lettuce is traditional in Greek salads.
But Panera's Greek Salad, and most Greek Salads sold at pizzerias and delis, are made with the addition of lettuce. And it is my personal favorite way to enjoy this salad.
My recipe for Tossed Greek Salad is made with lettuce, feta, tomatoes, and olives, a homemade Greek Vinaigrette, and mimics Panera's Greek Salad without the high price tag!
It is a simple, cost-effective recipe that brings Panera's Greek Salad to you!
Notes on Ingredients
- Lettuce: I love to use a spring mix for vibrant, healthy greens, but chopped romaine or iceberg works, and is what you will find in Panera's Greek Salad.
- Kalamative Olives: Use jarred, pitted Kalamative olives for the best flavor. This is not the time to use canned black olives.
- Feta Cheese: Use a fresh block of feta and crumble it over salad or use pre-crumbled feta. Or omit the feta if dairy-free.
- Tomatoes: I love to use cherry or grape tomatoes because they are bite-size and can be found ripe year-round, ensuring great flavor.
- Shallots: Red onions are more traditional in Greek salads, but I love the mild garlic flavor of shallots. Feel free to use red onions in place of shallots--just soak red onion slices in cold water for 15 minutes to remove some of their sharpness.
- Cucumbers: Choose an English cucumber or a garden cucumber. If using a garden variety, be sure to peel and seed the cucumber before dicing.
- Croutons (optional): Homemade croutons add texture and bulk to this salad, but of course, are optional.
- Pepperoncini Peppers (optional): For a burst of briny flavor and a bit of spiciness, add sliced pepperoncini peppers to this Greek Salad.
- Homemade Panera Greek Dressing: This recipe for homemade Greek Dressing is made with red wine vinegar, olive oil, lemon juice, Dijon, garlic, and oregano. It is so easy to make and adds the perfect flavor to this tossed Greek Salad.
How to Prepare Tossed Greek Salad
Step One: Prepare Greek Dressing
- In a medium bowl or large jar, whisk together the vinegar, garlic, lemon juice, Dijon, oregano, salt, and pepper.
- Using a Microplane, finely grate the clove of garlic over the vinegar mixture, then whisk to combine. Grating the garlic will help it to not overpower the dressing.
- Slowly whisk in olive oil until combined.
Step Two: Assemble Salad
- Wash, spin dry, and chop the lettuce into bite-sized pieces.
- Dice the cucumbers and slice the tomatoes, shallots, and olives.
- To assemble this salad, combine the lettuce, tomatoes, shallots, olives, cucumbers, and pepperoncini in a large serving bowl.
- Drizzle the greens and veggies with ¼ a cup of the salad dressing and toss to combine. Serve the remaining dressing to the side for people to add more as desired. This will keep this salad from being overly dressed and soggy.
- Dish out the salad and top with feta and croutons and serve immediately.
Just like most salads, this Greek salad is best served immediately once assembled.
However, you can opt to get a jump start on preparation, by preparing the greens and Greek dressing in advance.
- Wash and cut the vegetables as directed. Toss together and store the prepared greens and vegetables in an airtight container in the refrigerator for up to 24 hours.
- Prepare the salad dressing and store it in an airtight container. It will last in the refrigerator for up to 2 weeks.
If you have leftover Greek dressing, store it in the refrigerator for up to 2 weeks. It is delicious not only on salads but also as a marinade for meat or vegetables
If serving anyone with food restrictions or sensitivities, I recommend leaving the croutons, feta, and pepperoncini peppers on the side of the Greek Salad for people to add as desired.
- Without the feta, this salad is Dairy-Free and Vegan Friendly.
- Without the croutons, this salad is Gluten-Free and Low-Carb.
- The pepperoncini peppers add delicious flavor, but those with sensitive palates toward spice, may not enjoy them in their salad.
More Panera Copycat Recipes
- Mini Breakfast Tarts
- Instant Pot Butternut Squash Soup
- Panera Broccoli Cheddar Soup
- Copycat Panera Roasted Turkey Sandwich
If you enjoyed this Copycat version of Panera's Greek Salad, I would love for you to leave a comment and rating below.
Copycat Panera Greek Salad
- ¼ cup Kalamative olives pitted and sliced in half
- ½ cup cherry or grape tomatoes sliced
- 1 shallots thinly sliced
- 1 English cucumber diced
- 5 ounces spring lettuce mix or 1 head or iceburg or romaine lettuce, chopped
- ¼ cup croutons optional
- ⅓ cup Feta cheese crumbled
- ¼ cup pepperoncini peppers optional
- ¼ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 1 lemon juiced
- 1 clove garlic grated
- ½ teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Greek Dressing
- Whisk together the vinegar, garlic, lemon juice, Dijon, oregano, salt, and pepper. Using a Microplane, finely grate the clove of garlic over the vinegar mixture, then whisk to combine. Slowly whisk in olive oil until combined. Whisk or shake before serving.
For Greek Salad
- In a large serving bowl, combine the lettuce, cucumbers, tomatoes, shallot, olives, and pepperoncini together. Add ¼ cup of dressing to the salad and toss to combine.
- Dish out the salad into individual servings and top with croutons and crumbled feta cheese. Serve additional Greek Dressing on the side to add as desired.
I decided at the last minute that I wanted something else, preferably easy, for our son’s graduation party to go with chicken and Italian beef. I had a lot of other food and thought I was making way too much of this salad, but all that was left were some tomatoes. I will definitely make this again, and will also use the dressing as a marinade for chicken.
I am so happy to hear your guests enjoyed it! And congratulations to you son!
Oh, my gosh, this was a huge hit! The dressing was delicious and I was happy to eat the leftovers for lunch. This will now be my go-to Greek salad recipe!
YAY!!! SO happy to hear you enjoyed Liz! I hope it makes a regular appearance on your meal plans!
What a great salad! One of my favorite go-to lunches.
I love hearing you enjoy this homemade version Diana!
This is such a great salad! Greek is always one of my favorites!
I am so glad you enjoyed Kelly!
Love this salad! So easy and full of flavor!