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A bright, crunchy La Scala Chopped Salad for any table

This La Scala Chopped Salad is a lively mix of crisp lettuce, juicy tomatoes, cooling cucumber, sharp red onion, sweet bell pepper, briny Kalamata olives and creamy feta tossed with a lemony olive oil dressing—fresh textures and Mediterranean flavors in every bite. A practical tip: chop everything into similarly sized, bite-sized pieces so every forkful hits all the flavors and stays easy to eat. If you like Mediterranean-inspired bowls, compare this to a classic Mediterranean chopped salad for more ideas.

Why this salad deserves a regular spot in your meals

Quick to assemble and endlessly adaptable, this chopped salad works as a show-stopping side or a light main when you add protein. It’s easy to scale for weeknight dinners or potlucks, and the lemon-olive oil dressing keeps the ingredients bright without weighing them down—perfect for warm-weather menus or meal prep. For other speedy leafy dishes, see how a 20-minute Green Goddess pasta salad makes a hearty companion.

What makes each ingredient sing

Flavor and texture highlights

Lettuce: provides a light, crisp base that carries the dressing
Tomatoes: add sweetness and juiciness to balance the brine
Cucumber: brings cool crunch and freshness
Red onion: sharp, pungent bite in small amounts
Bell pepper: sweet, colorful crunch
Kalamata olives: salty, savory depth
Feta cheese: tangy creaminess that ties flavors together
Olive oil and lemon juice: clean, bright dressing that lifts all ingredients

High-level flow to build the salad

Start by chopping all produce into uniform, bite-sized pieces, then combine the vegetables and feta in a large bowl. Whisk the dressing separately so the oil emulsifies with the lemon for a cohesive finish, then pour and toss just before serving so the lettuce stays crisp. If you want a crunch-forward variation, consider ideas from the Asian Crunch Salad with Ginger for texture inspiration.

Smart prep moves before you toss the bowl

Plan a quick mise en place: core and seed the cucumber and bell pepper, slice the onion thinly and drain the olives if packed in brine. Store chopped components separately in airtight containers to keep them fresh until serving. If you’re prepping ahead, keep the dressing in a jar and toss at the last minute; for a warming side, pair with a warm grain bowl like the Broccoli Bacon Salad as inspiration for contrast.

Shopping list

Lettuce, Tomatoes, Cucumber, Red onion, Bell pepper, Kalamata olives, Feta cheese, Olive oil, Lemon juice, Salt, Pepper

Substitutions and picking the best produce

Lettuce: Romaine holds up well; butter lettuce gives a softer mouthfeel.
Tomatoes: Use vine-ripe or cherry tomatoes for better flavor; avoid mealy supermarket tomatoes.
Cucumber: English cucumbers have fewer seeds and thinner skins.
Red onion: Soak slices in cold water for 10 minutes to tame sharpness.
Bell pepper: Any color works; red or yellow are sweeter.
Kalamata olives: Substitute with Castelvetrano for milder, buttery olives.
Feta cheese: Try a sheep/goat blend for tang or ricotta salata for milder salt.
Olive oil: Extra-virgin for flavor; use a neutral oil only if you want a lighter dressing.
Lemon juice: Freshly squeezed always superior to bottled.

Step-by-step method

Chop all the vegetables into bite-sized pieces so every forkful is easy to eat and balanced in texture.
In a large bowl, combine the lettuce, tomatoes, cucumber, red onion, bell pepper, olives, and feta cheese, tossing gently to distribute ingredients evenly.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing, tasting and adjusting seasoning as needed.
Pour the dressing over the salad and toss well to combine, coating leaves and vegetables without bruising the lettuce.
Serve immediately as a main dish or side dish, or keep the dressing separate and toss just before plating to maintain maximum crunch.

Timing and what to look for

Chopping: 10–15 minutes total for all vegetables if you work efficiently.
Dressing: 1–2 minutes to whisk until slightly emulsified.
Tossing: Toss just before serving—lettuce should remain crisp and not wilted; dressed salad is best within 30 minutes.

Best ways to plate and pair this salad

This salad is versatile: serve it as a centerpiece salad course, a side to grilled meats or seafood, or atop cooked grains for a more substantial bowl. For a complementary flavor profile, try it alongside a zesty entrée like a buffalo chicken salad with cottage cheese or grilled lemon chicken.

Serving ideas

As a refreshing side for grilled fish or chicken
Topped with chickpeas or grilled halloumi to make it a main
Served alongside sandwiches for a light lunch
Piled on toasted pita for a casual, shareable plate

Keeping leftovers fresh and safe

Store any leftovers in an airtight container in the refrigerator and keep the dressing separate if possible to prevent sogginess. Consume within 1–2 days for best texture and flavor; if the salad becomes watery, drain excess liquid and refresh with a squeeze of lemon before serving.

Storage reminders

Refrigerate within two hours of serving to ensure food safety
Keep dressing separate for maximum crispness
Use airtight containers to limit moisture transfer

Tools and time-saving tricks

Simple tools make this fast: a sharp chef’s knife, a large mixing bowl, a small bowl or jar for whisking dressing, and a salad spinner if you’re washing lettuce. Use a chef’s knife for even chopping and a bench scraper to transfer chopped veggies quickly to the bowl.

Extra tips

Use a chef’s knife and cut on a stable board for even pieces
A jar with a tight lid works great to shake and emulsify the dressing
Reserve a handful of leafy bits last to keep the top layer looking fresh

Playful variations to suit diets and palettes

Swap or add ingredients to fit vegetarian, vegan or gluten-free needs: omit feta for vegan (or use plant-based feta), add grilled chicken for more protein, or toss in cooked quinoa for heft. Increase lemon and herbs for a brighter vinaigrette or include a teaspoon of Dijon mustard to stabilize the dressing.

Easy swaps

Vegan: replace feta with crumbled tofu or vegan cheese
Heartier: add cooked quinoa or farro for more substance
Low-fat: reduce oil and add a splash of water or vegetable broth to thin the dressing

Nutrition snapshot per serving

Approximate per serving (assuming 4 servings): Calories 220; Protein 5 g; Fat 18 g; Carbohydrates 9 g; Serving size ~2 cups. These are estimates that depend on portion sizes and exact quantities of oil and cheese used.

Nutrition adjustment notes

Reduce calories by using 1 tablespoon olive oil for the whole bowl instead of 2 tablespoons.
Increase protein by adding grilled chicken, tuna, or chickpeas.
Lower sodium by rinsing olives and using reduced-sodium feta.

Common questions answered

Q: Can I make this salad ahead of time?
A: You can chop the vegetables and refrigerate them separately, but toss with the dressing just before serving to keep the lettuce crisp.

Q: How long will leftovers last?
A: Leftovers kept refrigerated in an airtight container should be eaten within 1–2 days for best texture and safety.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives brighter flavor; bottled juice is usable in a pinch but may taste less vibrant.

Q: What protein pairs best if I want a main-dish salad?
A: Grilled chicken, white beans, tuna, or chickpeas are all excellent options to turn this into a satisfying main.

Give it a try — your new weeknight favorite

This La Scala Chopped Salad is easy, bright, and flexible—perfect for weeknights, picnics, or a quick lunch. Grab a sharp knife, fresh produce, and a lively lemon-olive oil dressing and enjoy a simple salad that showcases texture and flavor.