Greek Salad Recipe (Panera Breads Copycat)

Ingredients

• 1 headlettuce, chopped
• 1/2purple onion, sliced
• 50 g (1/3 cup)pitted Kalamata olives
• 1–2Roma tomatoes, sliced
• 2–3whole pepperoncini peppers (optional)
• 30 g (1/4 cup)crumbled feta cheese
• 120 ml (1/2 cup)Newman's Own Caesar dressing, oil-based, not creamy

Instructions

1. 1

   Combine the vegetables

   Put the chopped lettuce, sliced onion and sliced tomatoes in a salad bowl and combine.

2. 2

   Garnish and dress

   Add the whole pepperoncini peppers, olives and crumbled feta. Toss with the dressing just before serving. To prepare ahead, combine the lettuce, onion and tomato, then top with well-drained, patted-dry olives and pepperoncini and the feta. Refrigerate and toss with the dressing just before serving.

What is a Greek salad?

Greek salad, or horiatiki, is a Greek combination of vegetables, olives and feta. This version is an American restaurant-style copycat rather than a strictly traditional Greek salad: it uses lettuce and Caesar dressing.

The mix works because crisp greens and juicy tomatoes balance salty olives and tangy feta. Adding the dressing at the last moment helps keep the lettuce fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 3g protein, 4g carbs, 11g fat.

The dressing is the main source of fat and contributes most of the energy; feta and olives add smaller amounts of fat and salt. Lettuce, tomatoes and onion provide most of the carbohydrates, while the salad has only a modest amount of protein. For a more filling plate, serve it with a protein-rich main such as grilled chicken or chickpeas.

Choose the ingredients

Lettuce: Use a fresh, crisp head and chop it into fork-friendly pieces. Dry leaves help the dressing cling rather than collect at the bottom of the bowl.

Olives and feta: Kalamata olives bring a briny note, while feta adds a creamy, salty contrast. Drain the olives well, especially if you are assembling the salad ahead.

Keep the vegetables crisp

Prep: Slice the onion and tomatoes and chop the lettuce into similar-sized pieces so they are easy to eat together. If the onion tastes too sharp, use thinner slices.

Timing: The recipe needs no cooking. For the freshest texture, wait to add the dressing until just before serving.

Dress at the last moment

Dressing: The specified Caesar dressing is oil-based, not creamy. Check the label so you use the style intended for this copycat salad.

Tossing: Add the dressing gradually and toss gently until the leaves are lightly coated. You may not need every drop, depending on the size of the lettuce head.

Make it ahead

Prepare: Combine the lettuce, onion and tomato, then add the drained olives, pepperoncini and feta as directed. Keep the dressing separate while the salad is refrigerated.

Serve: Toss everything with the dressing just before eating. This keeps the leaves from becoming limp during storage.

Serve it as a meal or side

As a side: Serve the salad alongside grilled chicken, fish or a simple pasta dish. Its salty, tangy flavours pair well with mild mains.

For lunch: Add a source of protein such as chickpeas or cooked chicken, or serve with bread. Keep any additions separate if you want to preserve the original copycat ingredients.

Recipe notes & tips

• Wash and dry the lettuce thoroughly before chopping.
• Drain the olives well to avoid adding excess brine to the salad.
• Slice the onion thinly so its flavour does not overwhelm the other ingredients.
• Add the dressing in stages and stop once the leaves are lightly coated.
• Keep the pepperoncini whole, as specified, and let diners slice them as they eat.

Variations

• Add cucumber: Slice it and combine it with the lettuce, onion and tomato.
• Make it spicier: Add extra pepperoncini to taste.
• Add grilled chicken: Slice cooked chicken and serve it over the salad for a more substantial meal.
• Use chickpeas: Add drained chickpeas for a plant-based addition.
• Change the cheese: Use a little less feta for a milder, less salty finish.

Common mistakes to avoid

• Dressing too early: The lettuce can turn limp; keep the dressing separate until serving.
• Wet lettuce: Excess water dilutes the dressing; dry the leaves well after washing.
• Undrained olives: Brine can make the salad watery; drain and pat them dry.
• Too much dressing: It can mask the vegetables; add it gradually and toss between additions.
• Over-slicing the pepperoncini: The recipe calls for them whole; leave them whole as a garnish.

How to store

Store the undressed salad in a covered container in the refrigerator and use it within a day for the best texture. Keep the dressing separate and toss it through just before serving. Once dressed, the salad is best eaten straight away and is not suitable for reheating.

Frequently asked questions