The Scala Chopped Salad
A comforting, vibrant salad that combines fresh vegetables, protein, and a tangy lemon vinaigrette, perfect for any occasion.
Ingredients
Salad Base
- 4 cups Romaine lettuce, chopped Chopped small for perfect, uniform bites.
- 1 cup Arugula Optional but recommended for peppery brightness.
- 1 cup Cherry tomatoes, halved For sweet pop.
- 1 cup English cucumber, seeded and diced For crispness.
- 1 cup Red bell pepper, finely chopped For sweetness and color.
- 1 cup Red onion, thinly sliced Soaked briefly in cold water for milder bite.
- 1/2 cup Kalamata olives, pitted and halved For a briny counterpoint.
- 1 cup Cooked chickpeas or diced grilled chicken For protein; chickpeas make it vegetarian.
- 1/2 cup Crumbled feta or shaved Parmesan Adds creamy, salty depth.
- 1/4 cup Toasted sunflower seeds or pine nuts For nutty crunch.
- 1/4 cup Fresh basil, chopped Fragrant finishing herb.
- 1/4 cup Fresh parsley, chopped Fragrant finishing herb.
Lemon Vinaigrette
- 3 tablespoons Fresh lemon juice
- 1/3 cup Extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey Use maple syrup for a vegan option.
- 1 clove Garlic, crushed
- Salt and pepper to taste
Instructions
Preparation
- Wash and chop all your vegetables into small, uniform pieces so every forkful is balanced.
- Make the vinaigrette: whisk together lemon juice, olive oil, Dijon mustard, honey, and crushed garlic; season with salt and pepper. Taste and adjust.
- If using chickpeas, rinse and pat them dry; if using chicken, slice into bite-size pieces after grilling.
Assembly
- In a large bowl, combine romaine, arugula, cucumber, tomato, red pepper, red onion, olives, and chickpeas or chicken. Toss gently.
- Drizzle the vinaigrette over the salad and toss again until every leaf is coated.
- Crumble feta or shave Parmesan on top and sprinkle with toasted seeds or nuts.
Serving
- Serve immediately for crisp textural contrast, or let it rest for 10 minutes so flavors mingle.
Notes
Chop everything uniformly for the best blend of flavors. Keep dressing separate until just before serving to preserve crunch.