I love simple salads that feel like a full meal. The Scala Chopped Salad mixes bright veg with salty salami and tangy feta for a quick, fresh dish I make all the time. I write this recipe so you can make it fast and feel proud of a home meal.
Your Ingredients List
- 1 head of lettuce, chopped
- 4 ounces salami, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumbers, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
My Go-To Equipment
I keep a large bowl, a small bowl, a whisk, a sharp knife, and a cutting board ready. I also use salad tongs to toss without bruising the greens. When I want quick lunch ideas, I often turn to recipes like 20-minute Green Goddess Pasta Salad for inspiration.
The Simple Steps to Follow
- Put the chopped lettuce in a large bowl.
- Add salami, tomatoes, cucumbers, red onion, feta, and olives.
- Whisk olive oil, red wine vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the salad.
- Toss gently to combine.
- Serve right away.
Healthy Twists on a Classic
I like to swap salami for grilled chicken for a leaner dish. Use low fat feta and add a handful of chopped spinach or kale to boost the greens. A squeeze of lemon brightens the dressing without adding calories.
Serving Suggestions From My Table
This salad shines as a light dinner or a hearty lunch. I often serve it with warm bread and a cup of soup. For a seasonal spread, pair it with a fall pasta like Autumn Harvest Fall Pasta Salad to round out the meal.
Getting It Just Right
Cut everything to similar sizes so each forkful has balance. Taste the dressing before you pour and add a touch more vinegar if you want brightness. Toss gently so the lettuce stays crisp.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge. If you plan to eat it later, store the dressing separately and add it just before serving to keep the lettuce crisp.
Enjoy Every Moment
I hope this salad brings simple joy to your table. Make it your own and share it with people you love.
A Few Common Questions
Can I make The Scala Chopped Salad ahead of time?
You can chop the ingredients ahead but keep the dressing separate and toss just before serving to keep the salad crisp.
Can I swap ingredients in The Scala Chopped Salad?
Yes. Swap salami for chicken or chickpeas for a vegetarian option. You can also use different cheeses or olives to match your taste.
How long will The Scala Chopped Salad last in the fridge?
If dressed, eat within a day for best texture. If undressed, it can last two days in an airtight container when stored cold.
Print
Scala Chopped Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A fresh and vibrant salad with chopped vegetables, salty salami, and tangy feta, perfect for a quick meal.
Ingredients
- 1 head of lettuce, chopped
- 4 ounces salami, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumbers, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Put the chopped lettuce in a large bowl.
- Add salami, tomatoes, cucumbers, red onion, feta, and olives.
- Whisk olive oil, red wine vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the salad.
- Toss gently to combine.
- Serve right away.
Notes
For a leaner dish, swap salami for grilled chicken and use low-fat feta. Store leftovers in an airtight container, keeping the dressing separate until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: salad, quick meal, fresh, Mediterranean, healthy, vegetable