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- 2 cups Romaine lettuce, chopped into bite-sized pieces - 1 cup iceberg lettuce, chopped - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small cubes Fresh produce makes this salad shine. Romaine and iceberg lettuces add crispness. Cherry tomatoes bring sweetness, while cucumber adds coolness. You can’t skip these veggies. - 1/2 red onion, finely chopped - 1/2 red bell pepper, diced - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled Red onion adds a nice kick. Red bell pepper brings color and crunch. Kalamata olives give a briny bite. Feta cheese rounds it all out with creaminess. These ingredients create a well-balanced taste. - 1/4 cup extra virgin olive oil - 2 tablespoons red wine vinegar - 1 tablespoon Dijon mustard - 1 teaspoon honey - Salt and freshly cracked pepper, to taste The dressing is key to this salad. Extra virgin olive oil adds richness. Red wine vinegar gives tang, while Dijon mustard adds depth. Honey balances the flavors. Don’t forget salt and pepper for seasoning. For the full list of ingredients, check out the Full Recipe! To start, gather your fresh vegetables. You need Romaine lettuce, iceberg lettuce, cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, roasted red peppers, banana peppers, and parsley. Wash and chop all the veggies into bite-sized pieces. Use a large salad bowl for mixing. First, add the Romaine and iceberg lettuce. Then, toss in the cherry tomatoes, cucumber, and the other veggies. I like to use salad tongs to mix gently. This helps keep the vegetables whole and ensures even distribution. Next, let’s make the dressing. Take a small mixing bowl and add extra virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Whisk the mixture well until it is smooth and combined. The goal is to create an emulsification. This means the oil and vinegar blend together nicely. Taste it! Adjust the salt and pepper to balance the flavors. You want a mix that’s both tangy and rich. Now, it’s time to put it all together. Drizzle the dressing over the mixed salad. Use the salad tongs again to toss the salad gently. You want every piece of vegetable coated well with the dressing. Finally, add the crumbled feta cheese. Be careful here; fold it in gently. You don’t want to break the cheese too much. This adds a creamy texture that pairs well with the crisp veggies. Let the salad rest for about 10 minutes. This helps the flavors mix even better. Enjoy this vibrant dish! For the complete details, check the Full Recipe. For a great look, serve the Famous La Scala Chopped Salad in a large bowl. Garnish with fresh parsley sprigs or a sprinkle of feta on top. This adds color and makes it more inviting. For individual servings, use clear glass bowls. This shows off the beautiful layers of colorful veggies and gives a fun touch to the meal. To boost flavor, add fresh herbs like basil or dill. They bring brightness to the salad. You can also try adding some avocado for creaminess or a dash of hot sauce for heat. Pair the salad with grilled chicken or shrimp for a heartier dish. These choices enhance the main salad flavors and make it more filling. You can prepare the salad ingredients in advance. Chopped veggies keep well in the fridge for a day or two. Just store them in an airtight container. For the dressing, mix it up and store it separately. This keeps the salad fresh. Toss the salad together right before serving. This way, every bite remains crisp and full of flavor. {{image_4}} You can change the crunch in your salad. Instead of Romaine, try kale or arugula. These greens add a different texture. For more crunch, add radishes or jicama. Both add a nice bite. Seasonal veggies can change your salad too. In summer, use fresh corn or zucchini. In fall, try roasted butternut squash or Brussels sprouts. These swaps keep your salad fresh and exciting. Switch up your dressing for fun. You can use balsamic or apple cider vinegar instead of red wine vinegar. Each kind gives a unique taste. Adding spices can give your dressing a kick. Try a pinch of red pepper flakes or smoked paprika. These add warmth without changing the core flavor. Making gluten-free changes is easy. Just check that your mustard is gluten-free. Use tamari instead of soy sauce if you add it. For a vegan salad, swap feta cheese with tofu or avocado. Both provide creaminess without dairy. You can also make a creamy dressing from cashews. This keeps the dish plant-based and tasty. If you want to create your own version, check out the Full Recipe for guidance. To keep your Famous La Scala Chopped Salad fresh, store leftovers in an airtight container. This helps keep the salad crisp. Use a glass or plastic container that seals tightly. Avoid metal containers, as they can affect the taste. If you want to save the salad longer, consider freezing some ingredients. However, I recommend avoiding freezing the entire salad. The vegetables can become mushy. The feta cheese also does not freeze well. Most fresh veggies last about 3-5 days in the fridge. Cherry tomatoes and cucumbers will lose their crunch faster, around 2-3 days. To refresh your salad, add a splash of dressing before serving. This brings back some of the original flavors. Toss the salad gently to mix in the new dressing. Avoid reheating in a microwave, as it can make the salad soggy. Enjoy it cold or at room temperature for the best taste. La Scala Chopped Salad began in a famous restaurant in Beverly Hills. The restaurant, La Scala, opened in the 1980s. Its fresh, bright flavors quickly made it popular. The salad features simple ingredients that create a tasty mix. Over the years, it has become a staple for many. People love its crispness and vibrant colors. This dish is not just a salad; it's a classic. Yes, you can add many toppings to make it your own. Try adding grilled chicken for protein. You can also use shrimp for a seafood twist. Avocado slices bring creaminess to each bite. For a spicy kick, add jalapeños or radishes. Nuts like almonds or walnuts add crunch. You can also swap in your favorite cheese. The options are endless! Making the salad ahead is easy. Chop your vegetables and store them in the fridge. Keep the dressing separate to avoid sogginess. Mix the salad and dressing just before serving. This keeps everything fresh and crunchy. You can also prepare the salad base up to a day in advance. Just add toppings on the day you plan to serve it. This salad pairs well with many dishes. Serve it with grilled meats like chicken or steak. It also goes great with fish, such as salmon or tuna. Add some crusty bread on the side for a complete meal. You can also turn it into a light lunch. Pair it with a glass of white wine for a special treat. For complete recipe details for Famous La Scala Chopped Salad, check the [Full Recipe](#). This blog post provided a detailed guide on making La Scala Chopped Salad. We covered fresh produce, additional ingredients, and dressing components. You learned how to prepare the salad, mix the dressing, and combine everything properly. Tips included presentation ideas, flavor enhancements, and storage info. Variations allowed for ingredient swaps and dietary adjustments. Try out these tips and create your own tasty salad. You’ll enjoy the freshness and crunch, and impress others with your skills. Make it your own and have fun with it!

Famous La Scala Chopped Salad

Get ready to enjoy the vibrant flavors of the Famous La Scala Chopped Salad! This refreshing salad is packed with crunchy veggies, tangy feta, and a simple homemade dressing that ties it all together. Perfect as a side dish or a light meal, it's easy to whip up in just 25 minutes. Don't miss out on this delicious recipe—click through to explore how to make your own bowl of fresh goodness!
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Ingredients
  

2 cups Romaine lettuce, chopped into bite-sized pieces

1 cup iceberg lettuce, chopped

1 cup cherry tomatoes, halved

1 cucumber, diced into small cubes

1/2 red onion, finely chopped

1/2 red bell pepper, diced

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup roasted red peppers, chopped into small pieces

1/4 cup banana peppers, sliced

1/4 cup fresh parsley, finely chopped

Dressing:

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

Salt and freshly cracked pepper, to taste

Instructions
 

Prepare the Vegetables: In a large salad bowl, combine the chopped Romaine lettuce, iceberg lettuce, halved cherry tomatoes, diced cucumber, finely chopped red onion, diced red bell pepper, sliced Kalamata olives, chopped roasted red peppers, sliced banana peppers, and finely chopped parsley. Use a pair of salad tongs to gently toss all the vegetables together, ensuring they are evenly mixed.

    Make the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, and a generous pinch of salt and freshly cracked pepper. Continue whisking until the mixture is well combined and emulsified, creating a smooth dressing.

      Combine: Drizzle the freshly made dressing over the mixed salad ingredients. Using the salad tongs, carefully toss the salad again, making sure every vegetable is coated with the dressing.

        Add Cheese: Gently fold in the crumbled feta cheese, being careful not to break it up too much, ensuring that the creamy cheese is distributed evenly throughout the salad.

          Serve: Let the salad rest for about 10 minutes before serving, allowing the flavors to meld beautifully. This vibrant salad can be enjoyed as a refreshing side dish or as a light main course on its own.

            Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

              - Presentation Tips: For an appealing presentation, serve the salad in a large bowl garnished with extra sprigs of parsley or a sprinkle of additional feta cheese on top. For individual servings, use clear glass bowls to showcase the colorful layers.