Scala Chopped Salad
A fresh, fast salad that combines crisp vegetables, chickpeas, and feta for a nutritious meal perfect as a main or side dish.
Ingredients
Salad Ingredients
- 1 head romaine lettuce, chopped (about 6–8 cups)
- 1 cup cherry tomatoes, halved
- 1 whole cucumber, diced
- 1 whole red bell pepper, diced
- 1 cup chickpeas, drained and rinsed
- 1/2 cup black olives, sliced
- 1/4 cup feta cheese, crumbled (see substitutions below)
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- to taste salt and pepper
Instructions
Preparation
- Chop the romaine into bite-sized pieces and put it in a large salad bowl.
- Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, chickpeas, diced red onion, and sliced black olives to the bowl. Sprinkle the crumbled feta evenly over the top.
Dressing
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until emulsified. Taste and adjust salt or vinegar if needed.
Assembly
- Pour the dressing over the salad and toss gently but thoroughly until every piece is lightly coated.
- Serve immediately as a light main or alongside a protein for a complete meal.
Notes
For best texture, serve immediately. If storing, keep dressing separate to maintain crunch. This salad can be made vegan by substituting feta with vegan alternatives.