why make this recipe
This salad is fresh, bright, and quick to make. It has crisp greens, crunchy vegetables, and salty feta. You can make it for a weeknight dinner, a side for a barbecue, or a light lunch. If you like simple, tasty food, you will like this salad. For another easy salad idea, try this butternut squash and feta salad.
introduction
The Scala Chopped Salad mixes romaine, kale, tomatoes, cucumber, red onion, and peppers. You toss them with a simple oil and vinegar dressing. Then you top the salad with crumbled feta. It tastes fresh and filling. You can make it in about 10 minutes.
why make this recipe
You make this recipe because it is fast, healthy, and flexible. It uses common ingredients you likely have. It stays crisp if you serve it soon after tossing. The dressing is simple and lifts the flavors without hiding them.
how to make The Scala Chopped Salad
Make sure all vegetables are washed and dry. Chop everything into bite-sized pieces so each forkful has many flavors. Whisk the dressing well so oil and vinegar blend. Toss the dressing with the salad just before serving to keep the greens crisp. Add feta on top last.
Ingredients :
romaine lettuce, chopped kale, cherry tomatoes, cucumbers, red onion, bell peppers, feta cheese, olive oil, red wine vinegar, salt, pepper
Directions :
- Start by chopping the romaine lettuce, kale, cherry tomatoes, cucumbers, red onion, and bell peppers into bite-sized pieces., 2. In a large bowl, combine all the chopped vegetables., 3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to make the dressing., 4. Pour the dressing over the salad and toss everything together., 5. Top with crumbled feta cheese and serve immediately, or refrigerate for a short time before serving.
how to serve The Scala Chopped Salad
Serve it in a large bowl or on individual plates. Add extra feta or a few olives on top if you like. Serve with grilled chicken, fish, or a sandwich. Eat it right after tossing for the best texture.
how to store The Scala Chopped Salad
Store the salad without dressing in an airtight container in the fridge for up to 2 days. Keep the dressing in a small jar or container separately. Toss the salad with dressing only when you are ready to eat.
tips to make The Scala Chopped Salad
- Chop vegetables into similar sizes for easy eating.
- Dry the greens well so the dressing sticks better.
- Taste the dressing and add a little more salt or vinegar if needed.
- Add feta last so it does not get soggy.
variation (if any)
- Add chopped avocado for creaminess.
- Use lemon juice instead of red wine vinegar for a brighter taste.
- Add cooked grains like farro or quinoa to make it heartier.
- Swap feta for goat cheese or a shredded hard cheese.
FAQs
Q: Can I make this salad ahead?
A: Yes, chop and store the vegetables separately and keep the dressing apart. Toss when ready to eat.
Q: Can I use another cheese?
A: Yes. Goat cheese, shredded parmesan, or a salty manchego work well.
Q: Is this salad good for meal prep?
A: It can work if you store ingredients separately and add dressing at serving to keep it crisp.
Q: Can I add protein to make it a main dish?
A: Yes. Grilled chicken, chickpeas, or tuna make it a full meal.
Conclusion
For a well-known take on this salad, see the Famous La Scala Chopped Salad Recipe.
Scala Chopped Salad
Ingredients
Salad Ingredients
- 1 head romaine lettuce, chopped
- 1 cup chopped kale
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, chopped
- 1 medium red onion, diced
- 1 medium bell pepper, diced
- 4 oz feta cheese, crumbled
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper adjust to taste
Instructions
Preparation
- Wash and dry all vegetables.
- Chop the romaine lettuce, kale, cherry tomatoes, cucumbers, red onion, and bell peppers into bite-sized pieces.
Making the Salad
- In a large bowl, combine all the chopped vegetables.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss everything together.
- Top with crumbled feta cheese and serve immediately, or refrigerate for a short time before serving.