Panera Bread Greek Salad Recipe

Panera Bread Greek Salad is a crisp, Mediterranean-inspired dish that has become a staple for those seeking a fresh and flavorful lunch option. Ideally the red onions should be sliced into paper-thin rings and soaked in cold water for ten minutes to remove their harsh bite while preserving their vibrant color and crunch.

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Panera Bread Greek Salad Recipe Ingredients

• 6 cups Romaine lettuce, chopped into bite-sized pieces
• 1 cup grape tomatoes, halved
• 1 cup cucumber, sliced into half-moons
• 1/2 cup Kalamata olives, pitted
• 1/2 cup Feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 4 to 6 pepperoncini peppers (whole or sliced)
• 1/2 cup Panera Bread Greek Salad Dressing
• Freshly ground black pepper to taste

How To Make Panera Bread Greek Salad Recipe

1. Prepare the Greens: Wash the Romaine lettuce thoroughly in cold water and use a salad spinner to ensure it is completely dry. Place the chopped lettuce into a large serving bowl.
2. Add the Vegetables: Scatter the halved grape tomatoes, cucumber half-moons, and the soaked and drained red onion rings over the bed of lettuce.
3. Incorporate Mediterranean Flavors: Add the pitted Kalamata olives and the pepperoncini peppers to the bowl. The pepperoncini add a signature vinegary heat that is essential to the Panera experience.
4. Cheese and Seasoning: Sprinkle the crumbled Feta cheese over the top of the salad and add a few cracks of freshly ground black pepper.
5. Dress the Salad: Drizzle the homemade Greek dressing over the ingredients. Use large salad tongs to toss gently until every leaf is lightly coated with the herb-infused vinaigrette.
6. Serve: Portion the salad into chilled bowls and serve immediately while the vegetables are at their maximum crispness.

Recipe Tips

• Dry Lettuce is Crucial: If the lettuce is even slightly damp, the Greek dressing will slide off the leaves and pool at the bottom of the bowl. Spend the extra time ensuring the Romaine is bone-dry.
• Feta Quality: Use Feta that comes in a block of brine rather than the pre-crumbled variety. Brined Feta is much creamier and has a superior tang that elevates the entire salad.
• Pepperoncini stems: If you are serving this at a party, consider removing the stems from the pepperoncini peppers beforehand so your guests can eat them easily without a mess.
• Olive Prep: While Kalamata olives are traditional, ensure they are pitted to avoid any dental accidents. You can slice them in half if you prefer a bit of olive in every single bite.

What To Serve With Panera Bread Greek Salad

Greek salad accompaniments are classic bakery-cafe additions that transform a light side into a complete and satisfying “You Pick Two” meal. Ideally the sourdough baguette should be warmed in the oven until the crust is shattered-glass crisp to provide a neutral, crunchy contrast to the salty Feta and piquant peppers.

• A warm slice of French baguette or a whole grain roll
• A bowl of Cracker Barrel Chicken Dumpling Soup
• Grilled chicken breast or shrimp for added protein
• A chilled glass of iced tea with a lemon wedge

How To Store Panera Bread Greek Salad

• Refrigerate: An undressed Greek salad will stay fresh in an airtight container for up to 2 days. Once the dressing is added, the Romaine will begin to wilt within 20 to 30 minutes.
• Separate Storage: For the best results when meal prepping, store the Feta and olives in a separate small container within the salad bowl to keep the lettuce from becoming damp.
• Freeze: This recipe is not suitable for freezing, as the high water content in the lettuce, cucumbers, and tomatoes will cause them to turn into mush upon thawing.

Panera Bread Greek Salad Nutrition Facts

• Calories: 220 kcal (per serving)
• Carbohydrates: 12g
• Protein: 6g
• Fat: 18g
• Fiber: 4g
• Sugar: 5g

Nutrition information is estimated per serving based on 4 side-salad servings.

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