Discover the vibrant medley of fresh mixed greens, juicy cherry tomatoes, crisp cucumber and sliced red onion accented by Kalamata olives, artichoke hearts and sun-dried tomatoes. A zesty blend of olive oil, vinegar and garlic elevates the flavors as shaved Parmesan and basil infuse aromatic indulgence into each refreshing bite.

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I love trying new recipes that pack a nutritional punch, and the Famous La Scala Chopped Salad Recipe definitely fits the bill. I made this salad using 8 cups of chopped mixed greens like romaine, iceberg and radicchio, along with 1 cup of cherry tomatoes and 1 small cucumber that’s been seeded and diced.

I also tossed in 1/2 cup of thinly sliced red onion and 1/2 cup of Kalamata olives to add a bit of tang. The artichoke hearts and sun-dried tomatoes bring in amazing flavor and texture while keeping it light.

I dress it with 1/4 cup of extra virgin olive oil, 3 tablespoons red wine vinegar and a minced garlic clove, then season with salt and pepper to taste. I finish it with 1/2 cup shaved Parmesan cheese and a handful of torn basil leaves.

It reminds me of some viral, well-known chopped salad recipes that are perfect for a healthy lunch prep for the week even if it isnt high in calories.

Why I Like this Recipe

I really like this recipe because it feels so fresh and healthy. The mix of greens, tomatoes, cucumber, and all these cool veggies just makes me feel like I’m eating something totally natural, and it doesn’t take forever to prep.

I also love how the dressing packs a punch. When I mix the extra virgin olive oil with red wine vinegar and garlic, it brings all the flavors together in a way that’s both tangy and a bit savory, which I find super addicting.

Another reason is the awesome texture contrast. The crunchy veggies combined with the soft artichoke hearts and cool sun-dried tomatoes, plus the saltiness of those Kalamata olives and Parmesan cheese, give me a bite that’s never boring.

Finally, the recipe is so simple overall that even on hectic days I can whip it up quickly without messing it up too much. It’s really satisfying to see something that looks gourmet but is easy enough for me to throw together.

Ingredients

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Mixed greens are fiber-rich, vitamin-packed and make a refreshing base for the salad.
Cherry tomatoes add a natural sweetness and a burst of juicy vitamin C.
Kalamata olives supply healthy fats and a briny, savory Mediterranean kick.
Red wine vinegar gives a tangy zing that really lifts the overall flavor.
Extra virgin olive oil adds smooth richness and thats great for your heart.
Fresh basil leaves bring a fragrant, vibrant zest and a subtle herbal note.
Chopped artichoke hearts deliver a tangy taste and essential antioxidants too.

Ingredient Quantities

8 cups chopped mixed greens (romaine, iceberg and radicchio)

1 cup cherry tomatoes, halved

1 small cucumber, seeded and diced

1/2 cup thinly sliced red onion

1/2 cup Kalamata olives, pitted and sliced

1/2 cup chopped artichoke hearts

1/4 cup sun-dried tomatoes, julienned

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 garlic clove, minced

Salt and pepper to taste

1/2 cup shaved Parmesan cheese

A handful of fresh basil leaves, roughly torn

How to Make this

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1. Start by gatherin’ all your ingredients – chop the mixed greens, halve the cherry tomatoes, dice the cucumber, and slice the red onion and Kalamata olives.

2. In a large bowl, toss together the 8 cups of mixed greens, cherry tomatoes, cucumber, red onion, olives, chopped artichoke hearts, and sun-dried tomatoes.

3. In a small bowl, mix the 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, and the minced garlic.

4. Season the oil mixture with salt and pepper to taste, and stir it well until it’s all combined.

5. Drizzle the dressing evenly over your veggies in the big bowl.

6. Toss the salad gently so all the ingredients get a nice coat of the dressing.

7. Sprinkle 1/2 cup of shaved Parmesan cheese over the salad.

8. Finally, toss in a handful of roughly torn fresh basil leaves, give it another gentle mix, and your Famous La Scala Chopped Salad is ready to serve. Enjoy!

Equipment Needed

1. A cutting board
2. A sharp chef’s knife
3. A large mixing bowl
4. A small mixing bowl
5. Measuring cups and spoons
6. A whisk or fork for mixing the dressing
7. Salad servers or a large spoon for tossing the salad

FAQ

Q: Why is this salad called Famous La Scala Chopped Salad?

A: Its named after the classic Italian influences in its flavors, mixin' crisp greens with zesty olives, tangy tomatoes and savory Parmesan.

Q: Can i swap out any of the greens?

A: Totally, if you dont have romaine, iceberg, or radicchio, you can use any leafy greens you like as long as they add crunch.

Q: How long will the salad stay fresh?

A: It tastes best when eaten right away but if you gotta store it, keep it in the fridge for up to one day.

Q: Is there a way to add some protein to this salad?

A: Sure, you can toss in some grilled chicken or even a bit of tuna if you want a meal that’s a bit more filling.

Q: What's the key to nailing the dressing?

A: Make sure you whisk together the olive oil, red wine vinegar, garlic, salt and pepper real well to get a smooth, balanced flavor.

Famous La Scala Chopped Salad Recipe Substitutions and Variations

Mixed greens – Instead of romaine, iceberg and radicchio, you could try using a mix of baby spinach and arugula for a slightly peppery twist.
Cherry tomatoes – If cherry tomatoes aren’t on hand, grape tomatoes or even diced larger tomatoes work pretty well.
Kalamata olives – You may swap these for green or black olives if you want a milder flavor for your salad.
Shaved Parmesan cheese – You can also use Pecorino Romano or even Asiago cheese if you’re in the mood for a different taste profile.

Pro Tips

1. Try tossin the dressing with the veggies and then leavin it sit for a few minutes before servin. That way the flavors have time to really mix together and coat everything nice.
2. Be sure to use a sharp knife when choppin your veggies so they dont get bruised and turn mushy. It makes a big difference in how fresh your salad tastes.
3. Add your basil and any other delicate herbs at the last minute to keep their flavor poppin – if you mix them in too early, they might lose that fresh zing.
4. If you can, give your salad a quick chill in the fridge for about 10 minutes before servin. It helps the flavors settle and makes it extra refreshing.