# Scala Chopped Salad: A Refreshing Twist on a Classic
## Introduction
Hey there, food lovers! It’s Jackson Walker from Food Meld, and today I’m thrilled to share a salad with you that’s not just another bowl of greens—it’s a vibrant, flavor-packed work of art that’s perfect for any season! Introducing the Scala Chopped Salad—a dish that effortlessly bridges the gap between hearty and fresh.
Salads often get a bad rap as boring, but let me tell you: it doesn't have to be that way! This Scala Chopped Salad is the epitome of a colorful and satisfying meal. It's a dish I developed when I thought about how to elevate standard salad fare into something delightful and engaging. It’s loaded with crunch and zest, and it’s sure to become your favorite go-to for lunch, dinner, or even a potluck.
What makes this salad truly shine are the layers of flavor from the diverse fresh ingredients. Imagine crispy romaine, sweet cherry tomatoes, crunchy cucumbers, and briny Kalamata olives all tossed in a tangy vinaigrette. Just writing that makes my taste buds tingle! This dish carries whispers of the Mediterranean while staying rooted in classic salad traditions, making it a versatile addition to any meal. Whether served as a side dish or enjoyed as a meal on its own, you can feel good about indulging in something so full of life and color.
Now, before we dive into the nitty-gritty, let me take you back in time to where my love for salads really began—a nostalgic kitchen memory that still brings a smile to my face.
## Personal Story
Growing up, summer was synonymous with family barbecues in the backyard. The sun was shining, the music was playing, and my mom was in the kitchen whipping up accidentally iconic dishes. One of the things she made that became a household staple was her “kitchen sink salad.” It had everything from leftover grilled veggies to fresh herbs from our garden.
I remember one hot July afternoon standing beside her as she tossed together fresh ingredients with a dressing she whipped up at the last minute. The aroma of crisp greens, tomatoes bursting with flavor, and just the right amount of zing from that vinaigrette filled the air. I was always amazed at how such simple ingredients could transform into something so delicious and refreshing.
That memory has always stuck with me, and it inspired me to create the Scala Chopped Salad—a dish that carries a bit of that nostalgia but is undeniably modern and vibrant. Whenever I serve this salad, I’m reminded of those sunny afternoons spent with my family, and I hope to create similarly joyful moments for you and your loved ones. Now, let’s get to the good stuff!
## Ingredients
To make the Scala Chopped Salad, you’ll need the following fresh ingredients:
- **1 head romaine lettuce**: The backbone of the salad! Romaine adds crunch and a nutrient-packed base. If you're feeling adventurous, feel free to swap it with kale for a heartier texture.
- **1 cup cherry tomatoes, halved**: These little jewels bring sweetness and color to your salad. Substituting with any seasonal tomatoes can add different tastes.
- **1 cucumber, diced**: Crisp and refreshing, cucumbers add a satisfying crunch. If you’re dealing with a shortage, zoodles (zucchini noodles) work surprisingly well as a substitute!
- **1 bell pepper, diced**: Any color will do—red, yellow, orange; they all bring a bit of sweetness. For something bolder, try using a spicy pepper for a kick.
- **1/2 red onion, diced**: This adds a bit of sharpness to your salad. If you're sensitive to the bite of raw onions, soaking them in cold water for 10 minutes can mellow their flavor.
- **1/4 cup Kalamata olives, pitted and sliced**: Briny and rich, these olives bring depth. No olives? You can use dilly beans or even capers for a tangy pop.
- **1/4 cup feta cheese, crumbled**: Feta adds creaminess and a tangy punch. Craving a vegan version? Try using crumbled tofu or nutritional yeast.
- **1/4 cup fresh parsley, chopped**: Fresh herbs brighten everything up! If parsley isn’t available, fresh basil or cilantro are excellent alternatives.
- **1/3 cup extra virgin olive oil**: A luscious base for the dressing that ties everything together. Go for high-quality oil—you can really taste the difference!
- **2 tablespoons red wine vinegar**: This adds acidity that'll enhance all the other flavors. Apple cider vinegar works in a pinch as well.
- **1 teaspoon Dijon mustard**: Not only does it add depth to the dressing, but it also aids in emulsifying the oil and vinegar. If you don’t have Dijon, spicy brown mustard is a great alternative.
- **Salt and pepper to taste**: Essential for bringing out the flavors! Always season progressively as you mix.
With this array of ingredients, you’re not just making a salad; you’re crafting a celebration of flavor! Let’s move on to the cooking (or, in this case, assembling) steps.
## Step-by-Step Instructions
### Step 1: Prepare Your Ingredients
Start by washing all your fresh produce under cool running water. This is a crucial step—nobody likes a gritty salad, right? Dry them off with a clean kitchen towel or a salad spinner.
### Step 2: Chop the Romaine
Take your head of romaine lettuce and chop it into bite-sized pieces. Aim for creating even pieces for a uniform texture in each bite. Trust me, a jagged piece of lettuce can ruin the experience!
### Step 3: Dice the Vegetables
For the cherry tomatoes, slice them in half and place them in a large mixing bowl. Next, take your cucumber, peel if desired (I like the crunch of the skin), and dice it. Dice the bell pepper and red onion, too. **Chef Hack**: For the perfect dice, keep your fingers tucked in and use your knuckles as a guide for the knife.
### Step 4: Toss in the Rest
Add the diced cucumber, bell pepper, and onion to the mixing bowl, followed by the sliced Kalamata olives, crumbled feta, and freshly chopped parsley.
### Step 5: Whisk the Dressing
In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper. **Tip**: Always taste your dressing before adding it to the salad. You want a tangy balance that enhances your veggies!
### Step 6: Combine
Pour the dressing over the chopped salad mixture. Use tongs or two spoons to gently toss everything together until well combined. Be careful not to crush the delicate ingredients!
### Step 7: Let It Rest
Allow the salad to sit for about 5–10 minutes. This waiting period allows the flavors to meld beautifully together, just like a good marriage!
### Step 8: Serve It Up
Once the salad has had a moment to rest, give it a quick toss and taste again to check for seasoning. Then, serve it on a beautiful plate or in a large communal bowl. **Chef's Touch**: For presentation, consider garnishing with extra feta, a sprinkle of fresh parsley, or even a few whole olives for a pop of color!
## Serving Suggestions
This Scala Chopped Salad is a versatile side dish for any meal. Pair it with grilled chicken, roasted salmon, or even a hearty pasta dish for a well-rounded dinner. If you're looking for a lighter meal, enjoy it on its own, and you’d be surprised how satisfying a salad can be when it's seasoned well and loaded up with delicious ingredients.
For a brunchy twist, serve this salad alongside a quiche or frittata—it's a refreshing contrast! And if you’re feeling creative, you can even turn it into a wrap by stuffing it into a hearty pita or lettuce wrap.
## Recipe Variations
Here are a few ways to customize the Scala Chopped Salad and make it your own:
- **Mediterranean Twist**: Add grilled chicken marinated in lemon and oregano for a heartier option.
- **Harvest Salad**: Toss in slices of apple or pears for a sweet contrast, and swap feta for goat cheese.
- **Spicy Nacho Salad**: Add diced jalapeños, crispy tortilla strips, and a drizzle of ranch dressing for a fun twist.
- **Quinoa Power Salad**: Mix in cooked quinoa to boost protein and texture. This makes it a full meal!
- **Vegan Delight**: Make it vegan by omitting the feta and replacing it with avocado for creaminess.
With all these variations, you’ll never get bored with this salad!
## Chef’s Notes
I’ll never forget when I first served this Scala Chopped Salad at a family gathering a couple of years back. Everyone was raving about it, and my aunt even asked to take home leftovers, claiming it was ‘the best salad she’d ever had.’ It’s moments like these that remind me why I love cooking so much!
Over time, this recipe has evolved. Originally, it was just the basic chopped salad, but as I experimented with flavors and textures, it became a go-to for gatherings—perfect for making meal prep feel exciting and fresh.
## FAQs and Troubleshooting
1. **Can I make this salad ahead of time?**
Absolutely! Just keep the dressing separate until you’re ready to serve. It can sit in the fridge for up to 2 days—though the fresher the vegetables, the better!
2. **What if I don’t like olives?**
No problem! You can skip them entirely or replace them with pickled jalapeños for a spicy kick or artichoke hearts for extra flavor.
3. **How can I store leftovers?**
Store any leftovers in an airtight container in the fridge. The salad may lose some crispness, but it should still taste good for another day.
4. **What’s the best way to ensure my salad stays crisp?**
Always wash and dry your greens thoroughly before assembly. Excess moisture can lead to a soggy salad, which is a no-go!
## Nutritional Info
For those of you counting calories or monitoring your nutritional intake, here’s a breakdown. This recipe serves about 4 people (as a side) and roughly includes the following per serving:
- **Calories**: 220
- **Protein**: 6g
- **Fat**: 20g
- **Carbohydrates**: 10g
- **Fiber**: 3g
- **Sugars**: 3g
Of course, these numbers might vary based on exact quantities and any substitutions made!
## Final Thoughts
And there you have it—the Scala Chopped Salad! I hope this recipe brightens up your lunch or dinner routine and brings you joy just as it has for me. Remember, cooking is an adventure—so don’t hesitate to put your own spin on it and make it uniquely yours.
As always, I’m here to help you explore the flavors that make you smile and inspire those “you’ve gotta try this” moments at your dining table. Let’s keep cooking, exploring, and most importantly, eating together.
Happy cooking, and may your kitchen be filled with laughter and delicious aromas!
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Scala Chopped Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavor-packed salad loaded with fresh ingredients and a tangy vinaigrette, perfect for any season.
Ingredients
Scale
- 1 head romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Wash all fresh produce under cool running water and dry them off.
- Chop the Romaine: Chop the head of romaine into bite-sized pieces.
- Dice the Vegetables: Dice the cherry tomatoes, cucumber, bell pepper, and red onion.
- Toss in the Rest: Add vegetables to a large mixing bowl with olives, feta, and parsley.
- Whisk the Dressing: In a separate bowl, whisk together olive oil, vinegar, mustard, and seasoning.
- Combine: Pour dressing over the salad and toss gently to combine.
- Let It Rest: Allow salad to sit for 5–10 minutes to let flavors meld.
- Serve It Up: Serve on a plate or in a communal bowl, garnishing as desired.
Notes
For best flavor, serve immediately, or refrigerate the dressing separately if making ahead. Can customize with seasonal ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: salad, Mediterranean, healthy, fresh ingredients, chopped salad, colorful salad
