The Scala Chopped Salad
A heartwarming and vibrant chopped salad that combines fresh greens, crunchy vegetables, and a zesty lemon-garlic vinaigrette.
Ingredients
Salad Base
- 3 cups Romaine hearts, chopped Crisp backbone and refreshing crunch.
- 2 cups Arugula Peppery lift; substitute baby spinach for a milder bite.
- 1 cup Cherry tomatoes, halved Sweet acidity that brightens the bowl.
- 1 cup English cucumber, diced Cool crunch; skip for a denser salad.
- 1/4 cup Red onion, thinly sliced Sharpness that mellows when tossed.
- 1/2 cup Radishes, thinly sliced Cheeky crispness; use jicama for extra sweetness.
- 1/2 cup Roasted red peppers, chopped Smoky sweetness; jarred is fine.
- 1 cup Cooked chickpeas Protein-rich and filling; substitute black beans.
- 3/4 cup Feta cheese, crumbled Tangy creaminess; use goat cheese or nutritional yeast for a dairy-free swap.
- 1/4 cup Toasted pine nuts Warm, nutty finish; swap almonds or pumpkin seeds for budget-friendly crunch.
- 1/4 cup Fresh basil and parsley, chopped Bright herbaceous notes.
Lemon-Garlic Vinaigrette
- 1/3 cup Extra virgin olive oil
- 3 tablespoons Fresh lemon juice
- 1 clove Garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey (optional)
- Salt and freshly cracked black pepper to taste
Instructions
Preparation
- Wash and dry your greens and herbs. Chop the romaine into bite-size ribbons and toss with arugula in a big bowl.
- Halve cherry tomatoes, dice cucumber, thinly slice radishes and red onion.
- Warm a small skillet over medium heat and toast pine nuts until fragrant and golden, about 2-3 minutes.
Vinaigrette Mixing
- In a small jar, combine olive oil, lemon juice, minced garlic, Dijon, honey, salt, and pepper. Shake vigorously until emulsified.
Assembly
- Add chickpeas, roasted red peppers, feta, and herbs to the greens. Scatter cucumber, tomatoes, radishes, and onion on top.
- Pour the vinaigrette over the salad and toss gently until well combined.
- Top with toasted pine nuts and additional fresh herbs. Serve immediately.
Notes
Store dressing separately in the fridge for up to 1 week. Chop vegetables and toast nuts up to 48 hours ahead. Leftovers keep refrigerated for 2 days.