Scala Chopped Salad: A Delicious & Healthy Recipe

Scala Chopped Salad: Prepare to be transported to the sun-drenched shores of Southern California with every vibrant bite of this iconic salad! Have you ever craved a dish that’s both incredibly healthy and bursting with flavor? A salad that’s so satisfying, it feels like a complete meal? Then look no further. This isn’t just any salad; it’s a culinary experience.

Inspired by the legendary Scala’s Bistro in Beverly Hills, this chopped salad has become a symbol of California cuisine. While the exact origins are shrouded in a bit of mystery, the salad’s popularity exploded in the late 20th century, quickly becoming a favorite among Hollywood stars and health-conscious foodies alike. Its appeal lies in its perfect balance of textures and tastes – crisp lettuce, creamy avocado, tangy cheese, and savory meats, all tossed in a bright and zesty vinaigrette.

What makes the Scala Chopped Salad so irresistible? It’s the symphony of flavors and textures that dance on your palate. The crunch of the lettuce, the creaminess of the avocado, the saltiness of the salami, and the sharpness of the provolone all come together in perfect harmony. Plus, it’s incredibly versatile! You can easily customize it to your liking, adding or substituting ingredients to create your own signature version. Whether you’re looking for a light lunch, a satisfying dinner, or a show-stopping dish for your next gathering, this salad is guaranteed to impress. Get ready to experience the magic of the Scala Chopped Salad – your taste buds will thank you!

this Recipe

Ingredients:

• For the Salad:
• 1 head romaine lettuce, chopped
• 1/2 cup salami, diced
• 1/2 cup provolone cheese, diced
• 1/2 cup marinated artichoke hearts, quartered
• 1/2 cup roasted red peppers, diced
• 1/2 cup chickpeas, rinsed and drained
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup pepperoncini peppers, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• For the Vinaigrette:
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Preparing the Vinaigrette:

1. In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, Dijon mustard, minced garlic, dried oregano, dried basil, and red pepper flakes (if using).
2. Season with salt and freshly ground black pepper to taste. Don’t be shy with the seasoning! This vinaigrette is the key to bringing all the flavors of the salad together.
3. Whisk vigorously until the vinaigrette is emulsified and slightly thickened. This might take a minute or two of good whisking. You want the oil and vinegar to combine properly.
4. Taste the vinaigrette and adjust the seasoning as needed. Maybe you want a little more salt, a touch more red pepper flakes for heat, or a bit more oregano for an earthy flavor. This is your chance to make it perfect!
5. Set the vinaigrette aside while you prepare the salad ingredients. The flavors will meld together even more as it sits.

Preparing the Salad Ingredients:

1. Prepare the Romaine Lettuce: Rinse the romaine lettuce thoroughly under cold water. Make sure to get rid of any dirt or grit that might be hiding in the leaves. Dry the lettuce well using a salad spinner or by patting it dry with paper towels. This is important because you don’t want a soggy salad! Chop the lettuce into bite-sized pieces and place it in a large bowl.
2. Dice the Salami and Provolone: Cut the salami and provolone cheese into small, uniform dice. The smaller the dice, the easier it will be to get a little bit of everything in each bite. Add the diced salami and provolone to the bowl with the lettuce.
3. Prepare the Artichoke Hearts: If using marinated artichoke hearts, drain them well and quarter them. The marinade adds a lot of flavor, but you don’t want the salad to be too oily. Add the quartered artichoke hearts to the bowl.
4. Dice the Roasted Red Peppers: Dice the roasted red peppers into small pieces, similar in size to the salami and provolone. You can use jarred roasted red peppers for convenience, or you can roast your own. If roasting your own, roast them until the skin is blackened, then place them in a bowl covered with plastic wrap to steam. The skin will then peel off easily. Add the diced roasted red peppers to the bowl.
5. Rinse and Drain the Chickpeas: Rinse the chickpeas thoroughly under cold water and drain them well. This helps to remove any excess salt or starch. Add the chickpeas to the bowl.
6. Slice the Red Onion: Thinly slice the red onion. Red onion can be quite strong, so slicing it thinly will help to mellow out the flavor. If you’re particularly sensitive to the taste of raw onion, you can soak the sliced red onion in cold water for about 10 minutes to remove some of the sharpness. Drain the red onion well before adding it to the bowl.
7. Prepare the Olives and Pepperoncini: Halve the Kalamata olives and slice the pepperoncini peppers. Make sure the olives are pitted before halving them! Add the olives and pepperoncini to the bowl.
8. Chop the Fresh Herbs: Chop the fresh parsley and basil. Fresh herbs add a bright, vibrant flavor to the salad. Add the chopped parsley and basil to the bowl.

Assembling the Scala Chopped Salad:

1. Combine the Ingredients: In the large bowl, gently toss together all of the prepared salad ingredients: the chopped romaine lettuce, diced salami, diced provolone cheese, quartered artichoke hearts, diced roasted red peppers, chickpeas, sliced red onion, halved Kalamata olives, sliced pepperoncini peppers, chopped parsley, and chopped basil.
2. Dress the Salad: Pour the prepared vinaigrette over the salad. Start with about half of the vinaigrette and toss the salad gently to coat. Add more vinaigrette as needed, until the salad is evenly coated but not swimming in dressing. You might not need all of the vinaigrette, depending on your preference.
3. Toss and Serve: Toss the salad well to ensure that all of the ingredients are evenly coated with the vinaigrette. Taste the salad and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a splash of red wine vinegar.
4. Serve Immediately: Serve the Scala Chopped Salad immediately. This salad is best served fresh, as the lettuce can wilt if it sits for too long. You can also chill the salad for a short period of time before serving, but be sure to add the vinaigrette just before serving to prevent the lettuce from becoming soggy.

Tips and Variations:

• Cheese Variations: Don’t have provolone? You can substitute mozzarella, fontina, or even a sharp cheddar cheese. The key is to use a cheese that you enjoy and that will complement the other flavors in the salad.
• Meat Variations: Salami is traditional, but you could also use pepperoni, prosciutto, or even grilled chicken or shrimp. If using grilled chicken or shrimp, make sure to cut it into bite-sized pieces.
• Vegetable Variations: Feel free to add other vegetables to the salad, such as cucumbers, tomatoes, or bell peppers. Just make sure to chop them into small pieces so that they blend well with the other ingredients.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the vinaigrette or a few extra slices of pepperoncini peppers to the salad.
• Make it Vegetarian: Omit the salami and provolone cheese for a vegetarian version of the salad. You can add extra chickpeas or other beans for protein.
• Make it Vegan: Omit the salami and provolone cheese, and ensure your Dijon mustard is vegan-friendly. You can add extra chickpeas or other beans for protein.
• Make it Ahead: You can prepare the individual components of the salad ahead of time. Chop the vegetables, dice the cheese and salami, and prepare the vinaigrette. Store everything separately in the refrigerator until you’re ready to assemble the salad. This is a great way to save time when you’re entertaining.
• Serving Suggestions: This salad is delicious on its own as a light lunch or dinner. It also makes a great side dish for grilled meats, fish, or pasta. You can also serve it as an appetizer at a party.

Enjoy your delicious and vibrant Scala Chopped Salad!

Conclusion:

This Scala Chopped Salad isn’t just another salad; it’s a vibrant, flavorful experience that will leave you feeling satisfied and energized. The combination of textures and tastes, from the crisp lettuce and crunchy vegetables to the creamy dressing and salty cheese, creates a symphony in your mouth. It’s quick to prepare, endlessly customizable, and perfect for a light lunch, a satisfying dinner, or a crowd-pleasing side dish. Trust me, once you try it, you’ll understand why I’m so enthusiastic about this recipe!

Why is this Scala Chopped Salad a must-try? Because it’s more than just a salad; it’s a complete meal packed with nutrients and flavor. It’s incredibly versatile, allowing you to adapt it to your own preferences and dietary needs. It’s also a fantastic way to use up leftover vegetables and proteins, making it a budget-friendly and eco-conscious choice. But most importantly, it’s simply delicious! The bright, fresh flavors and satisfying textures will keep you coming back for more.

Looking for serving suggestions? This Scala Chopped Salad is fantastic on its own, but it also pairs beautifully with grilled chicken, fish, or tofu for a more substantial meal. You can also serve it as a side dish alongside your favorite pasta or pizza. For a fun twist, try serving it in lettuce cups for a light and refreshing appetizer.

And speaking of variations, the possibilities are truly endless! Feel free to swap out the vegetables for your favorites – bell peppers, cucumbers, carrots, and celery all work wonderfully. You can also add different types of cheese, such as feta, goat cheese, or mozzarella. For a protein boost, consider adding chickpeas, black beans, or grilled shrimp. And don’t be afraid to experiment with different dressings! A simple vinaigrette, a creamy ranch, or even a spicy sriracha mayo would all be delicious.

Here are a few more ideas to get your creative juices flowing:

Serving and Variation Ideas

* Mediterranean Twist: Add Kalamata olives, sun-dried tomatoes, and feta cheese. Dress with a lemon-herb vinaigrette.
* Mexican Fiesta: Add black beans, corn, avocado, and a sprinkle of chili powder. Dress with a cilantro-lime dressing.
* Asian Inspiration: Add edamame, shredded carrots, and toasted sesame seeds. Dress with a sesame-ginger dressing.
* Italian Delight: Add artichoke hearts, roasted red peppers, and fresh basil. Dress with a balsamic vinaigrette.
* Make it a Wrap: Toss the salad with your favorite dressing and wrap it in a whole-wheat tortilla for a quick and easy lunch.

I truly believe that this Scala Chopped Salad will become a staple in your kitchen. It’s a recipe that you can rely on for a quick, healthy, and delicious meal any time of day. So, what are you waiting for? Gather your ingredients, chop them up, and get ready to enjoy a salad that’s anything but boring.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what variations you tried and how you made it your own. Don’t forget to rate the recipe too! Happy salad-making!