La Scala Chopped Salad
A seasonal blend of bright, crunchy romaine, juicy cherry tomatoes, refreshing cucumbers, and hearty garbanzo beans, dressed with a tangy olive oil and apple cider vinegar dressing.
Ingredients
Salad Ingredients
- 1 head romaine lettuce, chopped Use firm, crisp romaine for the best crunch.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced Peeling is optional.
- 1 cup garbanzo beans (chickpeas), drained and rinsed Can be roasted for extra flavor and texture.
- ½ cup feta cheese, crumbled Use halal-certified if preferred.
- ¼ cup black olives, sliced
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar Can substitute 1 tablespoon with pomegranate molasses for sweetness.
- 1 teaspoon Dijon mustard
- to taste salt and pepper
Instructions
Preparation
- Trim and chop the romaine into bite-sized pieces. If you have a salad spinner, wash and spin the lettuce dry to remove excess moisture.
- Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and dice the green bell pepper into small, even pieces.
Prepare the garbanzo beans
- If using canned garbanzo beans, drain and rinse thoroughly under cold water.
- For extra flavor and texture, you can roast them.
Make the dressing
- In a small bowl or jar, add the olive oil, apple cider vinegar, Dijon mustard, and a pinch each of salt and pepper. Whisk or shake until emulsified.
- Taste the dressing and adjust seasoning.
Assemble the salad
- In a large bowl, combine all salad ingredients.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve
- Serve immediately for the crispiest texture or chill in the fridge for up to 30 minutes.
Notes
Storing components separately is best for freshness. Add dressing just before serving. Roasted chickpeas can be made ahead and added at serving time for crunch.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 10gFat: 18gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 5g
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