The Scala Chopped Salad is bright, crunchy, and tangy with a clean Mediterranean feel. It combines crisp romaine, sweet cherry tomatoes, cool cucumber, and bell pepper with a salty pop from Kalamata olives and creamy crumbled feta. The dressing is a simple red wine vinaigrette that coats every chopped piece so every bite tastes balanced and fresh. This salad is quick to assemble, needs no cooking, and works as a light main or a colorful side. Serve it with grilled chicken or warm pita, or pair it with a grain bowl for extra heartiness — for another fresh salad idea try Beet and Carrot Salad with Burrata.
Why You’ll Love This The Scala Chopped Salad
- Hands-off and fast: no cooking, just chop and toss in under 15 minutes.
- Bright, layered flavors: sweet tomatoes, briny olives, and tangy feta.
- Great texture mix: crunchy romaine and peppers against creamy cheese.
- Flexible portions: scale up for a crowd or down for a quick lunch.
- Easy dressing: olive oil and red wine vinegar highlight the veggies.
- Meal-ready: toss in a protein to turn it into a balanced main.
What Is The Scala Chopped Salad?
The Scala Chopped Salad is a fresh, chopped Mediterranean-style salad that centers on crisp romaine and colorful vegetables. It tastes bright and savory — the red wine vinegar brings acidity, olive oil brings roundness, Kalamata olives add bold saltiness, and feta brings a rich, creamy tang. No cooking is involved; it’s all knife work and whisking. The vibe is casual and versatile: it fits weeknight dinners, weekend lunches, potlucks, or light entertaining. It feels like comfort food for people who want something light and satisfying.
Ingredients for The Scala Chopped Salad
For the Base
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
To Serve (optional)
- Serve immediately as a main dish or as a side with your favorite protein.
Ingredient Notes (Substitutions, Healthy Swaps)
- Romaine: Swap with iceberg for extra crunch or a mix of romaine and baby greens for softer leaves.
- Cherry tomatoes: Use grape tomatoes or diced plum tomatoes if preferred.
- Cucumber: English cucumber keeps seeds small; for a lower-carb version, use diced zucchini when raw.
- Bell pepper: Any color works; red or yellow give more sweetness, green adds mild bitterness.
- Red onion: For a milder bite, soak the chopped onion in cold water 5–10 minutes, then drain.
- Kalamata olives: Use black olives if you prefer a milder salty note, but Kalamatas add the classic flavor.
- Feta cheese: Use reduced-fat feta for fewer calories, or substitute with goat cheese for a creamier tang.
- Olive oil: Extra virgin olive oil gives the best flavor, but light olive oil works if you need lower cost.
- Red wine vinegar: Substitute with white wine vinegar or lemon juice in a pinch (use slightly less lemon and taste).
Optional dietary swaps:
- Make it vegetarian (already is) and gluten-free as written.
- For lower sodium: rinse and drain the olives, use low-sodium feta if available, and reduce added salt.
Step-by-Step Instructions
Step 1 – Prep the vegetables
- Wash and dry the romaine, tomatoes, cucumber, and bell pepper.
- Chop the romaine into bite-sized pieces, halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.
Visual cue: Aim for uniform bite-sized pieces so the dressing coats everything evenly.
Step 2 – Combine the base ingredients
- In a large bowl, add the chopped romaine, halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced Kalamata olives, and crumbled feta cheese.
Visual cue: The bowl should look colorful and well-distributed before dressing.
Step 3 – Make the dressing
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper until combined.
Pro cue: Taste and adjust salt and pepper — the olives and feta are salty, so go light at first.
Step 4 – Dress the salad
- Pour the dressing over the salad and toss well to combine, making sure the dressing reaches all the chopped pieces.
Visual cue: You should see a light sheen of dressing on the vegetables, but they should not be drenched.
Step 5 – Serve immediately
- Serve the salad right away as a main or side. If holding for a short time, give it another toss before serving.
Pro cue: If you need to hold it, keep the dressing separate and toss just before serving to keep the lettuce crisp.
Pro Tips for Success
- Dry greens thoroughly: Wet lettuce dilutes dressing and makes salad soggy — use a salad spinner or pat dry.
- Chop uniformly: Cut vegetables into similar-sized pieces for even bites and better presentation.
- Whisk dressing well: Emulsify the olive oil and vinegar for balanced flavor; a fork or small whisk works fine.
- Salt carefully: Add a small amount at first because feta and Kalamata olives add a lot of saltiness.
- Toss gently: Use tongs or two large spoons to mix; rough handling can bruise the lettuce.
- Keep dressing separate for make-ahead: Store dressing in a jar and shake before adding to the salad.
- Scale safely: Double all ingredients for a crowd; use a large mixing bowl and mix in batches if needed.
Flavor Variations
- OPTIONAL — Lemon-Herb Twist: Replace red wine vinegar with 2 tablespoons lemon juice plus 1 teaspoon red wine vinegar for a brighter citrus hit.
- OPTIONAL — Add Crunch: Toss in 1/4 cup toasted pine nuts or slivered almonds for crunch (add at serving).
- OPTIONAL — Spicy Kick: Stir in 1/4 teaspoon crushed red pepper into the dressing for a mild heat.
- OPTIONAL — Fresh Herb Boost: Add 2 tablespoons chopped fresh parsley or mint to freshen the salad.
- OPTIONAL — Grain Bowl Upgrade: Add 1 cup cooked quinoa or farro for a heartier main (serve chilled or room temp).
- OPTIONAL — No-Feta Version: Replace crumbled feta with cubed avocado for a creamy, dairy-free option (avocado will brown faster).
Serving Suggestions
- Pair with grilled lemon chicken or salmon to make a balanced meal.
- Serve alongside warm pita bread and hummus for a Mediterranean-style spread.
- Add to a grain bowl with cooked quinoa or brown rice and a squeeze of lemon.
- Offer as a bright side at summer barbecues, potlucks, or weekday dinners.
- Plate it on a large platter for family-style serving; finish with whole feta crumbles and extra olives.
- For a light lunch, add a can of drained chickpeas for added protein and texture.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop all vegetables and store them separately in airtight containers for up to 1 day. Keep the dressing in a jar in the fridge.
- Assembly later: When ready, combine the vegetables and add dressing just before serving.
- Storage duration: Once dressed, the salad keeps for 1–2 days in the refrigerator in an airtight container, but texture will soften over time.
- Reheating: This salad is best served cold or at room temperature. Do not reheat.
- Texture changes: Expect the romaine to soften and the tomatoes to release some liquid after sitting; for best crunch, dress just before serving.
Storage and Freezing Instructions
- Freezing not recommended: The fresh vegetables, olives, and feta do not freeze well — freezing will ruin texture and make vegetables mushy.
- Instead of freezing: Prep and freeze the dressing separately (olive oil and vinegar freeze poorly but will keep in fridge for up to a week). For long-term plans, freeze cooked proteins to add later and always use fresh-chopped vegetables when serving.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~220 kcal | ~5 g | ~7 g | ~22 g | ~2 g | ~450 mg
Estimates vary by brands and portions.
FAQ About The Scala Chopped Salad
Q: How long will the salad stay crisp after dressing?
A: Dressed, it stays fairly crisp for about 1–2 hours. After that, the lettuce softens and tomatoes release liquid.
Q: Can I make this ahead for a party?
A: Yes. Chop all vegetables and keep them chilled, store dressing separately, then toss everything 10–15 minutes before serving.
Q: My salad tastes too salty — how do I fix it?
A: Add more chopped romaine or a splash of water and a squeeze of lemon to balance salt. You can also add more cucumber or a plain grain like quinoa.
Q: Can I use bottled dressing instead of making the vinaigrette?
A: You can, but a simple homemade mix of olive oil and red wine vinegar with oregano tastes fresher and brighter.
Q: Is this salad vegetarian/vegan?
A: It’s vegetarian as written. For vegan, omit the feta or replace it with chopped avocado or a plant-based cheese.
Q: How do I prevent watery salad?
A: Dry all vegetables well and don’t slice tomatoes too thin. Dress at the last minute and keep the dressing light.
TastyInspo Notes
- Finish with a light drizzle: A tiny extra drizzle of olive oil just before serving adds sheen and a fresh aroma.
- Garnish idea: Scatter a few whole olives and an extra sprinkle of feta on top for a restaurant look.
- Plate like a pro: Use a wide shallow bowl to show the colors and make tossing easy.
- Textural balance: Add a small handful of toasted seeds at the end for contrast.
- Chill plates: For hot days, serve the salad on chilled plates to keep it cool longer.
Troubleshooting
- Bland dressing: Taste and add a pinch more salt or 1/4 teaspoon honey if the vinegar tastes too sharp.
- Soggy lettuce: Toss the salad in dressing only when ready to eat; keep lettuce well-drained and dry.
- Overly salty bites from olives: Rinse olives briefly and pat dry to remove surface brine.
- Watery tomatoes: Use cherry or grape tomatoes and cut them in halves instead of dicing large tomatoes.
- Feta clumps: Crumble feta with your fingers or a fork for even distribution.
- Uneven chopping: Use a sharp knife and cut on a stable cutting board; aim for similar sizes for each vegetable.
Final Thoughts
The Scala Chopped Salad is simple, reliable, and full of bright Mediterranean flavors that work any day of the week. It’s easy to make, flexible to adapt, and feels fresh every time — a go-to when you want a fast, healthy, and satisfying salad. For more background and a classic inspiration, see the Famous La Scala Chopped Salad Recipe – What Molly Made.
The Scala Chopped Salad
Ingredients
For the Base
- 1 head romaine lettuce, chopped Can substitute with iceberg or a mix of romaine and baby greens.
- 1 cup cherry tomatoes, halved Can replace with grape tomatoes or diced plum tomatoes.
- 1 cucumber, diced English cucumber recommended; use diced zucchini for a lower-carb version.
- 1 bell pepper, diced Any color works; red or yellow for sweetness, green adds mild bitterness.
- 1/4 cup red onion, finely chopped Soak in cold water for a milder taste.
- 1/2 cup Kalamata olives, pitted and sliced Can use black olives for a milder flavor.
- 1/2 cup feta cheese, crumbled Reduced-fat feta or goat cheese can be used for fewer calories.
For the Dressing
- 1/4 cup olive oil Extra virgin gives the best flavor.
- 2 tablespoons red wine vinegar Can substitute with white wine vinegar or lemon juice.
- 1 teaspoon dried oregano
- Salt and pepper to taste Add lightly as olives and feta contribute saltiness.
To Serve (optional)
- Grilled chicken or warm pita Add protein for a balanced main dish.
Instructions
Preparation
- Wash and dry the romaine, tomatoes, cucumber, and bell pepper.
- Chop the romaine into bite-sized pieces, halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.
Combine the Base Ingredients
- In a large bowl, add the chopped romaine, halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced Kalamata olives, and crumbled feta cheese.
Make the Dressing
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper until combined.
Dress the Salad
- Pour the dressing over the salad and toss well to combine, ensuring the dressing coats all the chopped pieces.
Serve Immediately
- Serve the salad right away as a main or side. If holding for a short time, give it another toss before serving.
