Copycat Panera Greek Salad

Tossed greek salad with Greek vinaigrette in large white bowl next to grape tomatoes and serving spoons.

5 from 16 votes

With crisp lettuce and briny olives, sharp red onions, salty feta, and a homemade Greek vinaigrette, this Copycat Panera Greek Salad delivers the same flavors you know and love for a fraction of the cost.

Prep Time15

Total Time15

Course: Salad

Cuisine: Greek, Mediterranean

Servings:

Author: Kristen Chidsey

Ingredients

Greek Salad

1 head romaine lettuce or 2 hearts of romaine (~4-5 cups chopped lettuce)
1 medium English cucumber diced
½ small red onion thinly sliced
½ cup cherry or grape tomatoes sliced
¼ cup kalamata olives pitted and sliced in half
¼ cup pepperoncini peppers sliced
⅓ cup Feta cheese crumbled

Greek Dressing

¼ cup red wine vinegar
1 medium lemon juiced
½ teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
1 clove garlic grated
⅓ cup extra virgin olive oil

US Customary - Metric

Instructions

For Greek Dressing

Whisk together the ¼ cup red wine vinegar, juice of 1 medium lemon, ½ teaspoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper together. Using a Microplane, finely grate 1 clove garlic over the vinegar mixture, then whisk to combine. Slowly whisk in ⅓ cup extra virgin olive oil until combined. Whisk or shake before serving.

For Greek Salad

Wash and dry the lettuce well and then chop into bite-sized pieces. Place the lettuce into a large serving bowl or mixing bowl. Add ¼ cup of the prepared Greek dressing to the lettuce and toss to coat the lettuce lightly in the dressing.
Add the diced cucumber, thinly sliced red onion, tomatoes, pepperoncini peppers, olives, and feta and toss to combine.
Serve immediately with the additional Greek Dressing on the side.

Notes

Storage: While this salad is best served immediately after assembling, it is still delicious after refrigeration. Store in an airtight container for up to 24-36 hours.

Leftover Dressing: Store in an airtight container in the refrigerator for up to 7 days. Delicious on any salad or even as a marinade.

Red Onion: Feel free to swap the red onions out for a thinly sliced shallot, which is much milder in flavor or soak the sliced onions in cold water for 15 minutes to remove some of their sharpness.

Leftover Dressing: Store the leftover dressing for up to 2 weeks in the fridge and use it for salads or to marinate meat or veggies.

Nutrition is approximate and based on being heavily dressed.

Nutrition