A copycat of my favorite Panera Bread salad, this Modern Greek Salad features a base of roasted red pepper quinoa, massaged kale, romaine, and lots of tasty toppings dressed in a delicious Greek Lemon Vinaigrette.
I straight up LOVED Panera Bread’s Modern Greek Salad and thoroughly morned it’s loss when they yanked it from the menu a while back.
Of course couldn’t possibly be the only one who adored it, could I? Come on now!
If you’re like me and love this quinoa-studded twist on a greek salad, I made a little copycat creation for us.
It’s GLORIOUS and so easy to customize so feel free to take this recipe and run with it!
As always, y’all can use the jump to recipe button at the top of this post for the printable recipe card or simply scroll down for the detailed recipe.
Here’s what you’ll need to make this marvelous Modern Greek Salad:
Salad Ingredients
- kale
- romaine
- quinoa
- roasted red pepper
- english cucumber
- red onion
- sliced toasted almonds
- feta
- salt and pepper
Panera Bread mixes roasted red pepper into their quinoa but absolutely feel free to use fresh diced red bell pepper if preferred. Here are some other tasty extras you can add to your salad:
Optional Extras
- diced green bell pepper
- chickpeas
- fresh diced tomato
- pickled banana peppers
- kalamata olives
- pepperoncini peppers
As written this salad is vegetarian and gluten-free. To make a vegan or dairy-free version you can use vegan feta or skip the feta entirely and add extra veggies to the mix!
For the dressing, I whipped up a fresh Greek Lemon Vinaigrette with simple ingredients I always have around. Here’s how to make it:
Greek Lemon Vinaigrette
- 1/3 cup olive oil
- 2 TBSP fresh lemon juice
- 2 TBSP red wine vinegar
- 1 clove garlic (fresh is best here)
- 1/4 tsp dried oregano leaves
- 1/4 tsp dried basil
- 1/8 tsp salt, plus extra to taste
- 1/8 tsp pepper, or to taste
- 2-3 tsp sweetener of choice
To balance out the flavor and try to mimic the Panera dressing, I added 2 teaspoons of sugar. Feel free to use honey, pure maple syrup, or even agave to sweeten your dressing to taste.
Like it tart? Excellent! Skip the sweetener entirely for a zippy dressing. You can even add an extra tablespoon of fresh lemon juice if you want to really brighten things up. Sometimes I’ll skip the sweetness, add extra lemon, and then whisk in some crumbled feta to the dressing. It’s super tasty!
To make the dressing, you’ll want to peel, smash, and mince one clove of fresh garlic. Whisk together with remaining ingredients and adjust acidity/sweetness and salt/pepper to taste.
Copycat Modern Greek Salad with Kale and Quinoa
This rockin’ recipe yields two large salads or 4 side salads.
Serving Suggestions
This scrumptious salad is great alongside a grilled cheese sandwich or panini style sandwich. I love it with both my Spinach and Tomato Grilled Cheese Pitas and, for my T-Rex friends try it with a Chicken Gyro.
You can also pair it with a piping hot bowl of soup like my White Bean Noodle Soup or (another P-Bread copycat) Broccoli and Cheese Soup.
Want to pack some protein into the salad itself? You can add a scoop of tuna salad, chickpea salad, seared salmon, or even shredded rotisserie chicken to this gorgeous green salad.
Meal Prep Tip
This salad can absolutely be made in advance! If you’d like to add this salad to your weekly meal prep rotation, skip the romaine and use all kale (it’s so sturdy it holds up great in the fridge for several days) *or* keep the romaine in a separate baggie to add the salad before serving.
Modern Greek Salad with Kale and Quinoa
Ingredients
- ½ cup dry quinoa (or 1-1.5 cups cooked)
- ¾ cup water
- salt and pepper to taste
- 2-3 cups chopped kale leaves
- 1-2 cups chopped romaine lettuce
- ¼-½ cup diced roasted red pepper
- ½ english cucumber, chopped
- ¼-½ crumbled feta cheese
- ¼ cup sliced almonds
- ¼ cup pickled red onion or thinly sliced raw red onion
LEMON GREEK VINAIGRETTE
- ⅓ cup olive oil
- 2 TBSP fresh lemon juice
- 2 TBSP red wine vinegar
- 1 clove garlic, peeled, smashed, and minced (fresh is best here)
- ¼ tsp dried oregano leaves
- ¼ tsp dried basil
- ⅛ tsp salt plus extra to taste
- ⅛ tsp pepper or to taste
- 2-3 tsp sweetener of choice (sugar, honey, agave, etc…)
OPTIONAL EXTRAS
- diced green bell pepper
- chickpeas
- fresh diced tomato
- pickled banana peppers
- kalamata olives
- pepperoncini peppers
Instructions
FOR THE QUINOA
- First rinse and drain quinoa using a mesh strainer/sieve. If using leftover cooked quinoa, skip to step 4.
- Bring a medium/small saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Season cooked quinoa with salt and pepper, to taste, and fluff with a fork. Transfer to a bowl with chopped roasted red pepper and mix. Place in fridge to cool before adding salad greens.
GREEK LEMON VINAIGRETTE
- Combine all the ingredients in a bowl and whisk to combine. Alternatively you can add the ingredients to a lidded mason jar and shake well to mix. The addition of a sweetener is 100% optional here, simply use it to help customize the tartness of the lemon dressing to your taste. Set aside to let the flavors mingle.
- To balance out the flavor and try to mimic the Panera dressing, I added 2 teaspoons of sugar. Feel free to use honey, pure maple syrup, or even agave to sweeten your dressing to taste.
- For a tart dressing, skip the sweetener. You can even serve with lemon wedges to add an extra burst of tartness. Sometimes I'll skip the sugar, add extra lemon, and then whisk in some crumbled feta to the dressing. It's super tasty!
LET'S MAKE A SALAD!
- Remove kale leaves from the stem. Wash and dry the leaves, then chop into bite sized pieces. Gently massage kale leaves with a drizzle of olive oil and a pinch of salt. This makes the leaves extra tender and silky, and also makes key nutrients even easier to absorb. Woot!
- Combine kale with chopped romaine lettuce, chopped cucumber, and cooled quinoa
- Mix up dressing once more and pour half into the salad mixture. Toss to coat.
- Divide salad into bowls and top with sliced almonds, crumbled feta, raw or pickled red onion, and choice of optional extras. I love loading mine up with extra feta and cucumber! Serve with remaining dressing on the side and add to taste. Enjoy!
Notes
Nutrition
Ga Ga for All Things Greek?
I have a few more mediterranean inspired recipes you’ve GOT to try next!
- NEW! Marinated Greek Salad
- Greek Tortellini Pasta Salad
- Greek Orzo Salad
- Olive Tapenade via Vanilla and Bean
- Mediterranean Chickpea Salad with Feta
- Mediterranean White Bean Soup
If you get a chance to try this copycat Modern Greek Salad, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations.
I can’t wait to see what you whip up!
Great flavors – will make again.
Happy it was a hit!