Scala Chopped Salad
A vibrant and nutritious salad featuring a delightful mix of fresh vegetables, protein-rich chickpeas, and a tangy dressing.
Ingredients
Salad Ingredients
- 4 cups Chopped romaine lettuce Provides crunch and freshness
- 1 cup Cherry tomatoes Halved for easy eating and added sweetness
- 1 cup Cucumber Optional to peel, diced into small cubes
- 1 cup Bell pepper Chopped into small pieces for crunch and color
- 1/4 cup Red onion Thinly sliced to balance sweetness
- 1 can Chickpeas Drained and rinsed to reduce sodium
- 1/2 cup Feta cheese Crumble over the top for creaminess
- 1/4 cup Olives Sliced into rings for salty notes
- 1/4 cup Fresh parsley Chopped for herbaceous aroma
Dressing Ingredients
- 1/3 cup Olive oil Richness and texture
- 2 tablespoons Red wine vinegar Provides acidity
- 1 teaspoon Dijon mustard Adds subtle spiciness
- to taste Salt Enhances flavors
- to taste Pepper Adds warmth
Instructions
Preparation
- Gather all fresh ingredients and rinse them under cold water.
- Chop romaine lettuce into bite-sized pieces and halve cherry tomatoes.
- Dice cucumber and chop bell pepper and red onion into uniform sizes.
Combining Ingredients
- In a mixing bowl, combine vegetables, drained chickpeas, crumbled feta, and olives.
Making the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, and Dijon mustard.
- Season the dressing with salt and pepper to taste.
Assembly
- Pour the dressing over the salad and gently toss to coat all ingredients.
- Serve immediately or let sit for 15 minutes for flavors to meld.
Notes
For added crunch, consider adding nuts like almonds or walnuts. For a vegan option, omit feta cheese.