The Scala Chopped Salad is bright, crunchy, and easy to throw together. Crisp romaine and cool cucumber give a fresh snap. Juicy cherry tomatoes and bell pepper add sweet pops. Salty Kalamata olives and tangy feta bring depth. A simple olive oil and red wine vinegar dressing ties it all together. This salad looks colorful on the plate and tastes clean, savory, and slightly briny.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 220 kcal
- Protein: 4 g
- Carbohydrates: 9 g
- Fat: 21 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 520 mg
Why Make This The Scala Chopped Salad
This salad is fast, colorful, and full of texture. It combines crisp greens, juicy tomatoes, and crunchy veggies with salty olives and creamy feta. The dressing is bright and simple. Make it when you want a light lunch, a side for grilled meat, or a potluck dish that looks lovely on the table. It travels well and stays tasty if you keep the dressing separate until serving.
How to Make The Scala Chopped Salad
The method is simple: chop, mix, dress, and serve. The prep is straightforward and works well if you like consistent, bite-sized pieces. The dressing is ready in seconds and coats the salad without overpowering it. This salad lets each ingredient show its flavor and texture.
Ingredients:
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1/2 red onion, diced
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Directions:
Step 1: Preparation
Wash and dry the romaine, tomatoes, cucumber, bell pepper, and red onion. Chop the romaine into bite-size pieces. Halve the cherry tomatoes. Dice the cucumber and bell pepper into small, even pieces. Dice the red onion finely. Pit and roughly chop the Kalamata olives. Crumble the feta.
Step 2: Mixing
In a large bowl, combine the chopped romaine, cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and feta cheese. Toss gently to mix the ingredients evenly.
Step 3: Cooking
Whisk the olive oil, red wine vinegar, salt, and pepper together in a small bowl until the dressing is blended. There is no heating required. Taste and adjust salt and pepper as needed.
Step 4: Finishing
Pour the dressing over the salad and toss to combine so every bite gets a little dressing. Serve immediately for the crispiest texture. Or chill the salad for 30 minutes for a slightly cooler, melded flavor before serving.
How to Serve The Scala Chopped Salad
Serve it as a light main with crusty bread or add grilled chicken or chickpeas to make it heartier. It pairs well with grilled fish, roasted lamb, or a simple sandwich. For a party, serve in a large shallow bowl so the colors show. Garnish with extra crumbled feta and a drizzle of olive oil for a pretty finish.
How to Store The Scala Chopped Salad
- Short term: Store salad (undressed) in an airtight container in the refrigerator for up to 3 days. Keep dressing separate.
- With dressing: Once dressed, eat within 12–18 hours for best texture. The lettuce softens after that.
- Freezing: Not recommended. Vegetables and feta change texture when frozen.
- Tip: If you expect leftovers, keep a small container of dressing on the side and toss right before serving.
Expert Tips for Perfect The Scala Chopped Salad
- Dry greens well: Use a salad spinner or pat leaves dry. Wet leaves dilute the dressing and make the salad soggy.
- Cut even pieces: Chop vegetables into similar sizes so every bite is balanced.
- Adjust salt carefully: Kalamata olives and feta add salt. Taste before adding more.
- Make dressing ahead: Whisk the oil and vinegar ahead and store in the fridge. Shake before using.
- Chill briefly: Letting the salad chill 20–30 minutes helps the flavors marry without losing crunch.
- Substitute olive oil with avocado oil for a milder taste.
- For less sodium, rinse the olives or reduce the feta amount.
Delicious Variations
- Mediterranean Boost: Add chopped artichoke hearts and a handful of fresh parsley.
- Protein Add: Toss in grilled chicken, shrimp, or a can of drained chickpeas.
- Grain Bowl: Add cooked quinoa or farro to make it more filling.
- Vegan Version: Replace feta with crumbled firm tofu or a vegan feta alternative.
- Citrus Twist: Add a squeeze of lemon juice and a teaspoon of Dijon mustard to the dressing for brightness.
Frequently Asked Questions
Q: Can I prep this salad ahead of time?
A: Yes. Chop and store the vegetables separately in airtight containers for up to 2 days. Keep dressing separate. Toss and serve within a few hours once dressed.
Q: How long will the dressed salad last?
A: Dressed salad is best eaten within 12–18 hours. The lettuce will soften and release water if left longer.
Q: Can I swap the romaine for another lettuce?
A: Yes. Use mixed greens, butter lettuce, or baby spinach. Note: softer greens wilt faster once dressed.
Q: Is there a low-sodium option?
A: Reduce or omit olives and use less feta. You can rinse brined olives or use low-sodium cheese alternatives.
Q: Can I add herbs?
A: Absolutely. Fresh oregano, basil, or parsley work well. Add them just before serving to keep them bright.
Q: How do I make the salad more filling?
A: Add cooked grains like quinoa, roasted sweet potato, or a protein such as grilled chicken, salmon, or chickpeas.
Q: Will the dressing separate in the fridge?
A: Yes. Oil and vinegar separate on standing. Shake or whisk before using.
Conclusion
The Scala Chopped Salad is a simple, colorful recipe that works for weeknight dinners, lunches, and gatherings. It balances crisp textures with salty and tangy flavors. Try the classic version first, then experiment with proteins, grains, or herbs to match your meal. For an original inspiration and a slightly different take on this salad, see the Famous La Scala Chopped Salad Recipe – What Molly Made. Enjoy making it and sharing it with friends.
The Scala Chopped Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright, crunchy salad with crisp greens, juicy tomatoes, and a simple olive oil dressing.
Ingredients
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1/2 red onion, diced
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Preparation: Wash and dry the romaine, tomatoes, cucumber, bell pepper, and red onion. Chop the romaine into bite-size pieces. Halve the cherry tomatoes. Dice the cucumber and bell pepper into small, even pieces. Dice the red onion finely. Pit and roughly chop the Kalamata olives. Crumble the feta.
- Mixing: In a large bowl, combine the chopped romaine, cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and feta cheese. Toss gently to mix the ingredients evenly.
- Cooking: Whisk the olive oil, red wine vinegar, salt, and pepper together in a small bowl until the dressing is blended. Taste and adjust salt and pepper as needed.
- Finishing: Pour the dressing over the salad and toss to combine so every bite gets a little dressing. Serve immediately or chill for 30 minutes before serving for a cooler flavor.
Notes
For the best texture, serve immediately after dressing, or keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
