The Scala Salad

The Scala Salad is a simple, fresh dish that brings bright flavors to the table. This salad pairs mixed greens, fresh herbs, sweet blackberries, and creamy cottage cheese for a light, bold bite. The scent of basil or parsley with olive oil and vinegar draws you in before the first forkful. The taste blends sweet, tangy, and savory notes. The texture plays with you: soft cottage cheese, juicy berries that pop, and crisp greens that give a clean snap. This mix feels both fresh and rich at once.

The Scala Salad has roots in homes that value fresh produce and quick cooking. It feels like summer, but it works any time you can find good berries. People love it because it is easy to make and easy to change. You can keep it small for one, or make a big bowl for a group. It does not need long cooking time or fancy tools. It also pairs well with grilled meat or plain bread for a full meal. If you like quick salads that still feel special, this one will fit your weeknight plans. For more fun salad ideas that match this flavor style, see a tangy pasta salad I like: a tangy pasta salad. Read that for a different take and for more simple recipes to try today and enjoy.

Why make this recipe

• Quick to prepare: You can make this salad in 10–15 minutes. It needs no cooking, so it saves time on busy days.
• Budget friendly: The main ingredients are low cost and easy to find at any market or grocery store.
• Pantry and fridge friendly: Olive oil, vinegar, salt, and pepper are common staples. You can add nuts or seeds from your pantry without a special trip.
• Beginner friendly: The steps are simple and clear. Anyone can toss a salad and get a great result.
• Versatile and crowd-pleasing: The mix of sweet berries and creamy cheese appeals to many tastes. You can scale it up for parties or keep it small for a family meal.
• Healthful with balance: It gives greens, fruit, protein from cottage cheese, and healthy fat from olive oil.
  This version is better because it focuses on fresh herbs and cottage cheese for a lighter, creamier texture than heavy dressings. It uses simple tools and keeps the dressing light to let the fruit and greens shine.

How to make The Scala Salad

To make The Scala Salad, you follow a clear path: build a base, add bright notes, make a simple dressing, then toss gently. Start by washing and drying the greens and herbs. Dry leaves help the dressing stick and keep the salad crisp. Place greens and herbs in a large bowl to give room for mixing. Next, add the blackberries and cottage cheese on top. The goal is to keep berries whole so they burst in the mouth, and to keep cottage cheese in soft clumps that spread creamy flavor without overwhelming the greens.

Whisking the dressing with olive oil and vinegar creates an emulsion. You want the oil and acid to blend briefly so each leaf gets a light coating. Use a small bowl and a fork or whisk and mix until you see the oil and vinegar combine into a smooth shine. Drizzle slowly and toss very gently so the berries do not smash. The aim is even coating with minimal pressure.

If you want a fuller plate, you can add grilled chicken, seeds, or nuts for crunch. For grilled meat pairings and ideas on adding warm protein, see these grilled chicken salad ideas. The logic is simple: keep flavors balanced and textures varied. Use the dressing to tie the sweet berries, fresh herbs, and creamy cheese into one bright bite.

Ingredients

• Mixed greens (lettuce mix, arugula, spinach, or baby greens)
• Fresh herbs (basil, parsley, or a mix)
• Blackberries (fresh)
• Cottage cheese
• Olive oil
• Vinegar (balsamic or a mild red wine vinegar)
• Salt
• Pepper
• Optional add-ins: nuts (walnuts, almonds), seeds (pumpkin, sunflower), or other fruits (sliced strawberries, apple slices)

Choose the best produce by smell, feel, and look. Pick greens that look vibrant and not wilted. Fresh herbs should smell bright; basil leaves should be glossy and not brown. Pick blackberries that are plump, shiny, and free of mold. For cottage cheese, pick a fresh tub with a mild tang and firm curds. Use a good extra virgin olive oil if you have it, and a quality balsamic or wine vinegar for balance. For substitutions: use Greek yogurt or soft goat cheese instead of cottage cheese for a creamier texture; swap blackberries for blueberries or sliced strawberries if needed; use a seed oil (like avocado oil) for olive oil allergy or preference.

Directions

1. In a large bowl, combine mixed greens and fresh herbs.
   • Rinse greens and herbs in cold water and spin or pat dry. Dry leaves should feel crisp, not soggy. Place them loosely in a clean, large bowl so you can lift and mix without crushing. You should see bright green color and smell the herbs’ fresh scent.
2. Add blackberries and cottage cheese on top of the greens.
   • Scatter whole blackberries across the top. They should be plump and glossy. Spoon small clusters of cottage cheese over the greens; the cheese should sit in soft dollops, not cover the bowl. You want the berries and cheese visible. The bowl looks dotted with white curds and dark berries.
3. In a small bowl, whisk together olive oil, vinegar, salt, and pepper for the dressing.
   • Pour about three parts oil to one part vinegar. Add a small pinch of salt and a grind of black pepper. Whisk until the oil and vinegar look glossy and slightly blended. Smell the dressing; it should smell of oil and a bright vinegar note, not sharp.
4. Drizzle the dressing over the salad and gently toss to combine.
   • Drizzle slowly in a thin stream so the leaves get a light coat. Use two large spoons or salad tongs and lift from the bottom, folding gently. Toss until you see a thin shine on the leaves and no large pools of dressing at the bowl bottom. The berries should remain whole and not oozing juice.
5. Top with optional add-ins if desired.
   • Sprinkle nuts or seeds for crunch, or add extra fruit for color. Nuts should be lightly toasted for more flavor. The salad should now show a mix of textures and colors.
6. Serve immediately and enjoy your homemade La Scala Salad.
   • Plate the salad right away. If you wait, the greens may wilt and berries can leak. The salad should smell fresh, look bright, and feel cool to the touch.

How to serve The Scala Salad

• Simple lunch plate: Serve a generous scoop of salad on a shallow white bowl. Add a slice of crusty bread and a glass of chilled sparkling water with lemon.
• Light dinner starter: Plate small portions on chilled plates before a main dish. Pair with grilled salmon or chicken and a glass of dry rosé.
• Party platter: Make a wide tray of the salad, scatter extra herbs and whole berries, and place small bowls of extra dressing and toasted nuts on the side for guests to add.
• Fancy single plates: Use tongs to mound greens in the center of each plate, place cottage cheese dollops on top, and finish with a few whole berries and a drizzle of dressing. Pair with a crisp Sauvignon Blanc or an iced herbal tea.

How to store The Scala Salad

Short-term fridge:

• Store salad components separately. Keep washed greens in a dry paper towel-lined container and cottage cheese in its original sealed container. Store berries in a single layer in a shallow container with air flow. Store dressing in a small jar. This keeps things fresh for 1–3 days.
• If you must store a dressed salad, keep it in an airtight container and eat within a few hours. Dressed greens wilt and berries may release juice.

Long-term freezer:

• Whole salad does not freeze well. Greens and fresh berries lose texture. If you want to freeze anything, freeze extra berries on a tray first, then transfer to a bag for future smoothies. Cottage cheese and dressed greens both break when frozen and thawed, so do not freeze them.
  Best way to reheat:
• This salad is best served cold. If you add cooked protein (like grilled chicken), reheat only the meat and then add it to the cold salad. Reheat meat gently in a pan with a bit of olive oil until just warm, then rest briefly and add to the salad so the greens do not warm and wilt.

Tips to make The Scala Salad

• Dry greens well: Wet leaves dilute the dressing and make the salad soggy.
• Use whole berries: They add a burst of juice and keep the salad pretty. Only crush berries if you want a jammy touch.
• Toss gently: Too much force will break berries and squash the cottage cheese.
• Dress at serving time: Add dressing just before you eat to keep the greens crisp.
• Toast nuts first: A quick toast in a dry pan brings out more flavor and crunch.
• Taste as you go: Add salt and pepper to the dressing a little at a time. You can always add more.
• Keep textures balanced: Add a crunchy element (nuts or seeds) if you use very soft cheese to avoid a flat mouthfeel.

Variation

• The Deluxe Version: Add sliced grilled chicken, crumbled feta, and roasted pecans. Swap balsamic for fig balsamic for a richer sweet note.
• Make it Spicy: Add thin slices of jalapeño, a pinch of chili flakes in the dressing, and pepitas for crunch.
• The Healthy Version: Use low-fat cottage cheese or plain Greek yogurt, add sliced cucumber, and use apple cider vinegar for a lighter taste.
• Fruit Swap: Replace blackberries with sliced strawberries or blueberries for a different sweet note.
• Vegan Twist: Replace cottage cheese with a soft tofu crumble mixed with a little lemon and salt. Use a maple-mustard dressing in place of the oil-vinegar mix.

FAQs

Q: Can I use frozen blackberries?
A: You can, but frozen berries release juice when they thaw. Use them only if you plan to thaw and drain them first, and expect a wetter salad.

Q: Can I make the salad ahead?
A: Make components ahead—wash and dry greens, prepare dressing, and keep cottage cheese chilled. Add dressing and assemble up to 30 minutes before serving for best texture.

Q: Why is my salad soggy?
A: Sogginess often comes from wet greens, too much dressing, or crushed berries. Dry greens well, dress lightly, and toss gently.

Q: Can I replace cottage cheese with another cheese?
A: Yes. Soft goat cheese, ricotta, or crumbled feta can work. They change the texture and flavor but still pair well with berries.

Q: How much dressing should I use?
A: Use just enough to lightly coat the leaves—start with a tablespoon or two for a small bowl. You can always add more. Too much dressing masks the fresh flavors.

Q: Can I add protein?
A: Yes. Grilled chicken, shrimp, or salmon work well. Reheat proteins separately and add them to the cold salad to keep greens crisp.

Conclusion

This simple salad brings fresh, sweet, and creamy flavors together for a fast and lovely meal. For a classic chopped version and more tips on building bright salads, see this La Scala Chopped Salad Recipe – The Forked Spoon. If you want another take from a home cook with a famed salad, read the Famous La Scala Chopped Salad – Kathleen Ashmore.

Print