Greek Salad Done Right
You don’t have to fly around the world to get a taste of the Mediterranean. Put your own spin on a Greek salad with these flavorful ideas.
Simply prepared dishes built around fresh vegetables, lean meats, and fish are the stock of a good Mediterranean diet. That ideal is the inspiration for our Greek Salad. Crisp romaine, vine-ripened tomatoes, feta, pepperoncini, red onion, kalamata olives, ground black pepper, and our Greek dressing make up a tasty salad. “Add grilled chicken or fish and you’ve made your salad a meal,” says John Taylor, a member of the Panera Bread® Food Team.
There are plenty of things you can do at home to elevate a Greek salad and make it one of your signature dishes. “I’ve spent time in Greece, and the one thing I always bring home is how simple, fresh, flavorful, and versatile the cooking is,” John says. Below are his suggestions to tempt your taste buds. Start with an authentic Greek salad base that combines diced cucumbers, tomatoes, green bell peppers, and chunks of feta.
- Top a Greek salad with thin slices of roast lamb, grilled shrimp, falafel, or even anchovies.
- Swap romaine for a mix of baby kale and spinach.
- Make your own Greek dressing: combine 1 tablespoon of red wine vinegar; 1 tablespoon of fresh lemon juice; 1 clove of garlic, minced; a pinch of oregano; 4 tablespoons of extra virgin olive oil, and salt and pepper to taste.
- Opt for a new twist on the traditional dressing: mix ½ cup of Greek yogurt with ¼ cup of extra virgin olive oil, the juice of a lemon, and salt and pepper to taste. Garnish with chopped fresh parsley.
- Stuff a pita with Greek salad and grilled chicken for a quick on-the-go meal.
- Toss a handful of shelled pistachios into your salad for extra crunch.
- Feta may top the list of Greek cheeses, but kefalotyri and graviera are two other hard, salty varieties worth tasting. Grate them over your salad as an accent.
- Try making a “handheld Greek salad”: on wooden skewers, alternately place cherry tomatoes, sliced cucumbers, chunks of feta, and pitted kalamata olives. Serve with a yogurt dipping sauce.