Panera Bread Mediterranean Salad Recipe

Panera Bread Mediterranean Salad is a crisp, refreshing bowl filled with zesty Greek flavors and crunchy vegetables. Ideally the romaine lettuce should be chopped into bite-sized pieces to ensure every forkful contains a perfect mix of greens and toppings.

Jump to Recipe

anera Bread Mediterranean Salad Recipe Ingredients

• 4 cups Romaine lettuce, chopped
• 2 cups mixed baby greens (spring mix)
• 1 cup grape tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup Feta cheese, crumbled
• 4 whole pepperoncini peppers
• 1/2 cup Panera Bread Greek Salad Dressing
• Freshly ground black pepper

How To Make Panera Bread Mediterranean Salad Recipe

1. Prepare the Greens: Wash and thoroughly dry the Romaine lettuce and mixed baby greens. In a large serving bowl, toss the two types of lettuce together to create a varied texture base.
2. Chop the Vegetables: Halve the grape tomatoes and dice the cucumber into small, uniform chunks. Peel the red onion and slice it into paper-thin strips.
3. Assemble the Salad: Scatter the tomatoes, cucumbers, and red onion slices over the bed of greens. Add the sliced Kalamata olives.
4. Add the Cheese and Peppers: Sprinkle the crumbled Feta cheese generously over the top. Place the whole pepperoncini peppers around the edge of the bowl for a pop of color and heat.
5. Dress: Just before serving, drizzle the Greek dressing over the salad. Use tongs to toss gently, ensuring the delicate mixed greens don’t get crushed but are lightly coated in the vinaigrette.
6. Season: Finish with a few cracks of fresh black pepper. You likely won’t need extra salt due to the brine from the olives and feta.

Recipe Tips

• Onion Prep: To take the sharp “bite” out of the raw red onion, soak the slices in a bowl of ice water for 10 minutes, then drain and pat dry before adding to the salad.
• Tomato Freshness: If possible, use room-temperature tomatoes. Refrigerated tomatoes can have a mealy texture that detracts from the crispness of the salad.
• Dressing Distribution: Drizzle the dressing down the sides of the bowl before tossing; this helps coat the leaves evenly without weighing them down from the top.
• Cheese Texture: Buy a block of Feta in brine and crumble it yourself. Pre-crumbled Feta is often dry and hard, whereas block Feta is creamy and moist.

What To Serve With Panera Bread Mediterranean Salad

Mediterranean salad accompaniments are light, wholesome additions frequently served to turn a fresh salad into a satisfying meal. Ideally the baguette should be served warm with a side of butter to complement the tangy feta and olives.

• A warm French baguette or sourdough roll
• Panera Bread Potato Soup for a hearty contrast
• Grilled chicken breast or salmon
• A refreshing glass of Panera Bread Lemonade

How To Store Panera Bread Mediterranean Salad

• Refrigerate: Store the undressed greens and vegetables in an airtight container for up to 2 days. Keep the dressing separate until ready to eat.
• Meal Prep: If packing for lunch, place the wet ingredients (tomatoes, cucumbers, olives) at the bottom of the jar, followed by the feta and onions, with the greens on top to keep them crisp.
• Freeze: This recipe is not suitable for freezing, as the lettuce and watery vegetables will turn into mush upon thawing.

Panera Bread Mediterranean Salad Nutrition Facts

• Calories: 190 kcal (per serving)
• Carbohydrates: 12g
• Protein: 6g
• Fat: 14g
• Fiber: 4g
• Sugar: 5g

Nutrition information is estimated per serving based on 4 servings.

FAQs