Mediterranean-Inspired La Scala Chopped Salad

This Mediterranean-Inspired La Scala Chopped Salad is a fresh, colorful mix of crisp lettuce, chickpeas, olives, cucumbers, tomatoes, feta cheese, and a zesty olive oil vinaigrette.

Inspired by the classic La Scala salad, this Mediterranean version is light, vibrant, and full of wholesome ingredients perfect for any meal.

Why You’ll Love This Recipe

This salad is a refreshing upgrade to the traditional La Scala chopped salad, infused with bright Mediterranean flavors.

Every bite delivers a satisfying combination of crunchy vegetables, creamy feta, briny olives, and protein-rich chickpeas, all tied together with a tangy homemade dressing. It is both nourishing and delicious, making it ideal for lunch, dinner, or even as a side dish for grilled meats or seafood.

What makes this recipe special is its balance of simplicity and flavor. It requires no cooking, comes together quickly, and is highly customizable based on what you have in your kitchen.

It is also naturally nutrient-dense, packed with fiber, healthy fats, and fresh vegetables. Whether you’re preparing a light weekday meal or a vibrant dish for entertaining guests, this salad brings freshness and Mediterranean sunshine to your table.

Yield: 6 servings

Mediterranean-Inspired La Scala Chopped Salad

Print

Fresh Mediterranean chopped salad with chickpeas, feta, olives, and crisp vegetables tossed in zesty lemon-olive oil dressing.

Ingredients

• 1 large head romaine lettuce, finely chopped
• ½ head iceberg lettuce, finely chopped
• 1 cup chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup Kalamata olives, sliced
• ¾ cup feta cheese, crumbled
• ½ cup red onion, finely diced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• Salt and black pepper, to taste

For the Dressing

Toggle ingredient group

• ⅓ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Begin by washing the romaine and iceberg lettuce thoroughly under cold water. Dry them completely using a salad spinner or clean kitchen towels to ensure maximum crispness.
2. Finely chop the lettuce into small, uniform pieces and place them in a large mixing bowl. This fine chopping style creates the signature La Scala texture.
3. Add the chickpeas to the bowl after draining and rinsing them well. Make sure they are fully dry so they do not water down the salad.
4. Dice the cucumber and halve the cherry tomatoes, then add them to the bowl. These fresh vegetables add juiciness and brightness to the salad.
5. Slice the Kalamata olives and finely dice the red onion, then mix them evenly into the salad for a bold Mediterranean flavor.
6. Sprinkle the crumbled feta cheese over the vegetables, ensuring it is evenly distributed throughout the bowl.
7. Add freshly chopped parsley and basil to bring freshness, aroma, and a vibrant green color to the salad.
8. In a separate small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper until fully emulsified and fragrant.
9. Let the dressing rest for a few minutes so the flavors can blend and intensify before pouring it over the salad.
10. Drizzle the dressing over the salad just before serving and gently toss everything together until evenly coated. Serve immediately for the freshest taste and best texture.

Notes

• Finely chopped ingredients create the signature La Scala experience.
  
• Fresh herbs greatly enhance Mediterranean flavor.
  
• Use high-quality olive oil for best results.
  
• Feta adds saltiness, so adjust seasoning carefully.
  
• Serve immediately after dressing for optimal crunch.
  
• Add grilled chicken or shrimp for extra protein.
  
• Lemon juice keeps the salad bright and fresh.
  
• This salad is perfect for meal prep when stored undressed.
  
• Chill ingredients before assembling for extra freshness.
  
• Ideal for healthy lunches, dinners, and gatherings.
  

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 369Total Fat 27gSaturated Fat 7gUnsaturated Fat 19gCholesterol 28mgSodium 724mgCarbohydrates 24gFiber 8gSugar 7gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Finely chop all ingredients for the authentic La Scala texture.
• Chill vegetables before assembling for maximum freshness.
• Use high-quality extra virgin olive oil for best flavor.
• Dry lettuce thoroughly to keep the salad crisp.
• Add dressing just before serving to avoid sogginess.
• Taste olives and feta before adding extra salt.
• Use a sharp knife for clean, even cuts.
• Let dressing rest for a few minutes before mixing.
• Add fresh herbs at the end for brightness.
• Serve in a chilled bowl for a refreshing touch.

Ingredients Notes

Romaine and iceberg lettuce provide a crisp and refreshing base that holds up well to the bold Mediterranean ingredients.

Chickpeas add plant-based protein and a hearty texture, making the salad more filling. Cucumber and cherry tomatoes bring freshness and juiciness, balancing the richer components.

Kalamata olives add a briny, salty depth that defines Mediterranean cuisine. Feta cheese contributes creaminess and tang, enhancing every bite. Red onion adds a mild sharpness, while fresh parsley and basil provide aromatic freshness. The dressing, made with olive oil, lemon juice, garlic, and oregano, ties everything together with a bright, zesty finish.

Variations and Substitutions

This salad is highly flexible and can be customized easily. Replace feta with goat cheese or mozzarella for a different creamy texture.

Swap chickpeas with white beans or lentils for variation in protein. Add grilled chicken, shrimp, or tuna for a non-vegetarian option.

Spinach, arugula, or mixed greens can replace romaine lettuce. Roasted red peppers, artichoke hearts, or sun-dried tomatoes can add deeper Mediterranean flavor. Avocado adds creaminess, while toasted pine nuts or almonds provide crunch. For extra tang, include capers or pickled onions.

Storage Options

Store chopped vegetables separately in airtight containers in the refrigerator for up to 3 days.

Keep dressing in a sealed jar in the fridge for up to 1 week.

Feta cheese and olives should also be stored separately to maintain freshness.

Once assembled and dressed, the salad is best eaten immediately.

Avoid storing dressed salad for long periods, as it may lose its crisp texture.

Please share this Mediterranean-Inspired La Scala Chopped Salad with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read,