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La Scala Salad

A vibrant Italian-inspired salad featuring mixed greens, fresh vegetables, olives, and crumbled feta tossed in a tangy oregano dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups mixed greens like romaine and arugula
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1 cup bell peppers diced (any color)
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup feta cheese crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Whisk
  • Measuring spoons

Method
 

  1. Start by washing and drying the mixed greens thoroughly to ensure a crisp texture and prevent sogginess.
  2. Dice the cucumber, slice the bell peppers, and halve the cherry tomatoes into uniform pieces for an even presentation.
  3. Thinly slice the red onion, and if it’s too strong, soak it in cold water for a few minutes to mellow the flavor.
  4. In a large mixing bowl, combine the mixed greens, chopped vegetables, Kalamata olives, and crumbled feta cheese.
  5. Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl to make the dressing.
  6. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
  7. Taste the salad and adjust seasoning with additional salt or vinegar as needed.
  8. Transfer to a serving platter or individual bowls and serve immediately for the freshest experience.

Notes

Prepare the dressing separately and add it just before serving to keep the greens crisp.