I make this salad most weeks. It is quick and fills lunch boxes and dinner plates. I learned the basic mix from a local spot and then made it my own. The Scala Chopped Salad fits my weeknight needs and cleans out the fridge fast.
I cut the veg small and keep the dressing simple. This saves time and keeps the salad fresh for a few hours. I often make extra and eat it with bread or a cooked protein.
This salad is a chopped mix of crisp lettuce and fresh vegetables with a simple oil and vinegar dressing. It tastes bright, salty from the cheese, and a bit tangy from the vinegar. People often make it for weeknight meals, potlucks, or quick lunches. The salad works as a main when you add a protein and it pairs well with grilled chicken or fish. For a different summer side, try a cold pasta option like the best pasta salad with Italian dressing.
Why make this recipe
This meal is fast to put together. Chopping takes most of the time. The flavors stay clear and fresh. You can change amounts to fit what you have. It uses common pantry items like olive oil and vinegar. It is easy to feed a few or a crowd. The dish also works as a base. Add beans, cooked grains, or leftover meat to stretch it into a full meal. For a grain-forward change, see the apple quinoa salad for ideas.
How to make this recipe
Start by cleaning and cutting all vegetables to similar, bite-sized pieces so every forkful has a mix. Toss the chopped veg with olives and cheese in a large bowl. Make the dressing in a small bowl and pour it over just before serving so the lettuce holds crisp. Taste and add salt or pepper as needed. Work with one bowl for veg and one for the dressing to keep things neat and fast. If you want a warm side, look at a simple grain salad like the autumn harvest quinoa salad for warming additions.
Ingredients
romaine lettuce, cherry tomatoes, cucumber, red onion, bell peppers, black olives, feta cheese, olive oil, red wine vinegar, salt, pepper
Romaine gives crunch and keeps well when cut. Cherry tomatoes add sweet juice and color. Cucumber cools the mix and adds texture. Red onion brings a sharp bite in small amounts. Bell peppers add mild sweetness and color. Black olives give briny depth. Feta adds salt and creaminess. Olive oil and red wine vinegar make a simple dressing. Salt and pepper finish the taste. For a different earthy touch, compare ingredient roles in a beetroot and lentil salad.
Directions
- Chop the romaine lettuce, cherry tomatoes, cucumber, red onion, and bell peppers into bite-sized pieces.
- In a large bowl, combine the chopped vegetables with black olives and feta cheese.
- In a separate 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 until well coated.
- Serve immediately as a main dish or alongside your favorite protein.
Chop to similar sizes so each bite mixes well. Combine the olives and feta last so they sit on top and season the salad as you toss. Whisk the dressing to blend oil and vinegar; a good emulsion coats the veg evenly. Toss just before serving so the lettuce stays crisp. For a slightly different mix, read how fruit and nuts change a salad in the apple and walnut salad guide.
How to serve this recipe
Serve the salad right after tossing to keep it crisp. As a main, add grilled chicken, pan-seared fish, or canned tuna. As a side, place it beside roasted meat or pasta. Use a wide bowl to let each serving have both cheese and olives with the veg. For a light lunch, add a slice of crusty bread. For a picnic, keep dressing in a small jar and toss just before eating. Try the salad with warm grains for cooler days, similar to an autumn harvest quinoa salad idea.
How to store this recipe
Store the chopped salad in the fridge in a covered container for up to one day if already dressed. If you want it to last longer, keep the dressing separate and add it when you plan to eat. Use an airtight container or a wide bowl covered with plastic wrap. Do not freeze the salad; the vegetables lose their texture after thawing. If you must prepare early, chop and mix the veg but hold off on olives and cheese until serving for the freshest bite.
Tips to make this recipe
Use a sharp knife to make clean cuts. Smaller pieces mean easier eating. Taste the dressing before adding. Add a bit more oil if the salad feels too tart. If the lettuce wilts, soak it in ice water for a few minutes and dry well. For less salt, rinse canned olives. To adjust texture, replace romaine with mixed greens for a softer bite. This version stays simple so flavors stay bright and easy to change.
Variation
Swap feta for goat cheese or small mozzarella balls for a milder taste. Use kalamata or green olives for different brine notes. Add cooked chickpeas or white beans to boost protein. For crunch, add toasted nuts or seeds. You can also stir in fresh herbs like parsley or basil. This recipe keeps to fresh veg and a light dressing, so big changes are easy without breaking the basic balance. If you want a grain base, try cooked quinoa or barley mixed in.
FAQs
Q: Can I make this ahead?
A: Yes, keep the dressing separate and mix just before serving.
Q: How long does it stay fresh?
A: Dressed, eat within a few hours. Undressed, up to 24 hours in the fridge.
Q: Can I use other cheese?
A: Yes. Try goat cheese or small mozzarella balls.
Q: Is it gluten free?
A: Yes, with these ingredients it is naturally gluten free.
Q: Can I add meat?
A: Yes, grilled chicken or tuna turn it into a full meal.
Conclusion
This salad works for quick meals and for company. It stays simple and uses small, fresh pieces for easy eating. For a classic take, see the recipe at What Molly Made. For another popular version, try the guide at Kathleen Ashmore. To compare more notes and tips, read the write-up at 12 Tomatoes.
Print
Scala Chopped Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A quick and refreshing chopped salad perfect for lunch boxes and dinner plates.
Ingredients
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, finely chopped
- 1 bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Chop the romaine lettuce, cherry tomatoes, cucumber, red onion, and bell peppers into bite-sized pieces.
- In a large bowl, combine the chopped vegetables with black olives and feta cheese.
- In a separate 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 until well coated.
- Serve immediately as a main dish or alongside your favorite protein.
Notes
To keep the salad fresh, add the dressing just before serving. This salad can easily be customized by adding proteins or grains.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
