The Scala Salad is a bright, fresh dish that mixes leafy greens, fresh herbs, sweet blackberries, and creamy cottage cheese. This salad feels simple, yet it tastes like a small celebration in your mouth. The idea of pairing soft cheese with bright fruit has roots in many kitchen traditions. Fruit and fresh herbs have long appeared in European and Mediterranean salads. Over time cooks learned that a little acid, good oil, and simple salt bring all flavors to life. The Scala Salad has a short history as a home-style, seasonal dish that cooks make when berries come into market. It shows up at picnics, light lunches, and quick weeknight dinners because it is easy and full of clean flavor.
When you mix the salad you will smell the herb oils and the sweet berry scent. The blackberries give a fresh, fruity perfume. The olive oil and vinegar add a warm, tangy aroma that wakes your appetite. On the tongue the salad balances sweet, tart, salty, and creamy. The cottage cheese adds soft, cool curds against the crisp greens. Each bite gives a little pop from berries and a herb lift from basil or chives. The mix of textures keeps every forkful interesting: tender leaves, soft cheese, juicy berries. This salad feels classic because it uses few, good items and trusts simple technique. If you enjoy fresh salads, you may also like my easy Caesar salad you’ll love making for a different, savory style.
Why make this recipe
- Fast to make: You can assemble this salad in 10 minutes. No cooking is needed, so it is perfect for busy days.
- Healthy and balanced: It gives leafy greens, fresh fruit, protein from cottage cheese, and healthy fats from olive oil.
- Budget-friendly: Use seasonal blackberries and basic pantry oil and vinegar to keep cost low.
- Beginner-friendly: The steps are simple. A new cook can follow them and get great results every time.
- Flexible and pantry-safe: You can swap herbs, use other berries, or change the cheese to match what you have.
- Crowd-pleaser: The look and flavor suit many guests. It works as a starter or a light main for summer meals.
- Low-waste: You can use mixed greens from a bag and small herb stems, so you use up fresh bits in your fridge.
This version is better because it keeps the dressing simple and makes the salad right before serving. That avoids sogginess and keeps the berries bright. Dollops of cottage cheese replace heavy crumbles and give a fresh, homey feel that many jarred dressings bury.
How to make The Scala Salad
Start by washing and drying your greens and herbs well. The goal is crisp, dry leaves. Wet greens wilt quicker and make the dressing run. Mix greens and chopped herbs in a large bowl so you have an even flavor base. Herbs release oils when chopped; you want small cuts so the aroma spreads. Next add whole or halved blackberries. The logic here is contrast: juicy fruit near cool curds creates pops of sweet-tart flavor next to mild cottage cheese. Dollops of cottage cheese sit on top and break softly when you toss, keeping pockets of creaminess.
Make the dressing in a small bowl. Whisk olive oil and vinegar with a pinch of salt and pepper until the oil looks slightly shiny and a bit thick. This thin emulsion coats leaves without drowning them. Acid in vinegar brightens the fruit and herbs; salt brings out their natural flavors. Taste and adjust—if the vinegar feels too sharp add a tiny pinch of sugar or a drop of honey.
When you dress the salad, add the dressing slowly and toss gently. The goal is a light coating, not a puddle at the bottom. Tossing with a gentle lift keeps blackberries whole and prevents the cottage cheese from breaking into tiny bits. Serve right away so the greens stay crisp and the berries stay firm.
Ingredients
- mixed greens
- fresh herbs (like basil, parsley, or chives)
- blackberries
- cottage cheese
- olive oil
- vinegar (balsamic or red wine)
- salt
- pepper
Choose the best items by touch and smell. Pick mixed greens that feel crisp and not slimy. Look for bright, not brown, leaf edges. Choose herbs that smell fresh and vivid; basil will smell sweet, parsley clean, chives mild and onion-like. Buy blackberries that are plump and firm with a deep color; avoid soft, leaking berries. For cottage cheese, full-fat gives richer texture; low-fat works if you want fewer calories. Use extra virgin olive oil for flavor and a good balsamic or aged red wine vinegar for bright acidity. Use kosher or sea salt and freshly ground pepper for best taste.
Substitutions: For dairy-free diets, use a plant-based cottage cheese or firm tofu mashed with a little lemon for cream. If you lack blackberries, use raspberries, strawberries, or blueberries. Swap mixed greens for spinach or arugula for a peppery bite. If you do not have vinegar, use fresh lemon juice at a 1:1 swap.
Directions
-
In a large bowl, combine mixed greens and fresh herbs.
- Place dry greens in a wide bowl so they have room. Sprinkle chopped herbs evenly over the leaves. You should see green leaves dotted with lighter herb bits. Smell the bowl to check the herb aroma—sweet basil or sharp parsley should be clear. If leaves look wet or clumped, dry them more; they should separate easily when you lift.
-
Add blackberries and dollops of cottage cheese to the salad.
- Scatter blackberries across the greens in one even layer. Use whole berries if they are small, or halved berries if large. They should look glossy and hold shape. Use a spoon to add several spoonfuls of cottage cheese in loose dollops. The white curds will contrast visually with the dark berries. Avoid spreading the cheese thin; keep pockets so bites can be creamy.
-
In a separate small bowl, whisk together olive oil, vinegar, salt, and pepper to create the dressing.
- Pour about three parts oil to one part vinegar. Add a small pinch of salt and a few grinds of pepper. Whisk briskly until the oil takes a slight sheen. The dressing will smell bright and fruity. Taste a drop with a clean spoon—adjust if it is too sharp by adding a small pinch of sugar or a touch more oil.
-
Drizzle the dressing over the salad and toss gently to combine.
- Add the dressing slowly in a thin stream while you lift and turn the salad with salad spoons or clean hands. Toss with a gentle lift, not a chop. Watch for the leaves to look lightly glossy—this is your visual cue that they are coated. Keep the berries whole and the cottage cheese in clumps as you fold them in. You should hear little soft sounds as leaves move; avoid crushing berries.
-
Serve immediately, garnished with additional blackberries or herbs if desired.
- Transfer to a serving bowl or plate. Add a few whole berries and a sprig of herb on top for a neat look. The salad should look mixed but not mushed. Serve right away so the greens stay crisp and the dressing stays fresh.
How to serve The Scala Salad
- As a starter: Serve in shallow bowls so each guest sees the berries and cheese. Garnish with a thin herb sprig and a small lemon wedge.
- As a light main: Add grilled chicken breast or pan-seared salmon on the side. Lay the protein over a small bed of greens so the hot meat warms but does not wilt the whole salad.
- With sides: Pair with a slice of warm crusty bread or a simple grain like quinoa for a fuller plate. For a picnic, pack the dressing and cheese separate and toss at the last minute.
- Drink pairings: Choose a crisp white wine like Sauvignon Blanc, a dry rosé, or a light lager. For non-alcohol, serve sparkling water with lemon or chilled iced tea.
For a heartier table, try serving the salad alongside a creamy pasta like a dill pickle pasta option for a salty contrast by visiting this dill pickle pasta salad recipe: dill pickle pasta salad.
Plate like a pro: use a wide shallow bowl, stack a layer of greens, place berries visually on top, and dot the cottage cheese. Finish with a light drizzle of dressing around the edge.
How to store The Scala Salad
Short-term (fridge):
- Store components separately. Keep greens in a breathable container or wrapped in paper towel inside a sealed box to stay crisp. Place blackberries in a single layer in a shallow container; do not wash until use. Keep cottage cheese covered in its original container. Store dressing in a sealed jar.
- Assemble and dress only before serving. If fully dressed, eat within 2 hours for best texture; if left longer, greens will soften and berries will release juice.
Long-term (freezer):
- Freezing the assembled salad is not recommended. Blackberries freeze well alone; spread them on a tray to freeze then bag them for smoothies or cooked uses. Cottage cheese can be frozen but it will change texture, becoming more grainy; use frozen cottage cheese only in cooked dishes.
- If you must freeze components, freeze only the berries and use them later in sauces or smoothies, not in fresh salads.
Reheating:
- This salad is not meant to be reheated. If you serve it with a warm protein, reheat that protein separately in the oven or on the stove. Avoid microwaving the assembled salad; heat will wilt leaves and break the berry texture.
Tips to make The Scala Salad
- Dry your greens well. Use a salad spinner or wrap in paper towel. Wet leaves become soggy quickly.
- Keep dressing light. Start with less and add more if needed. You can always add but not remove.
- Add salt in layers. Salt the dressing and then taste the whole salad; adjust salt on the plate if needed.
- Use room temperature cottage cheese. Cold curds sit better on greens and give a softer mouthfeel than ice-cold cheese.
- Toss gently. Handle berries and cheese lightly to keep the salad pretty.
- Taste as you go. Vinegar can vary; add a tiny bit more oil or a touch of honey to balance sharp vinegar.
- Serve right away. The salad shows best when it is fresh.
Variation
- Make it Spicy: Add thinly sliced fresh jalapeño or a pinch of crushed red pepper to the dressing. Use peppery arugula for greens.
- The Deluxe Version: Scatter toasted nuts (almonds or pecans), add shaved prosciutto, and use burrata instead of cottage cheese for a richer dish.
- The Vegan Version: Use plant-based cottage cheese or small cubes of firm tofu tossed with a little lemon. Swap honey (if used) for maple syrup and ensure olive oil is kosher/vegan.
- Mediterranean Twist: Add sliced cucumbers, kalamata olives, and lemon juice instead of balsamic. Use parsley and mint for herbs.
- Sweet & Simple: Drizzle a little honey in the dressing and use sliced strawberries with basil for a sweeter profile.
FAQs
Q: Can I make The Scala Salad ahead of time?
A: You can prep parts ahead. Wash and dry greens and herbs, store them wrapped in paper towel. Keep berries dry in their container and the dressing in a jar. Do not assemble until 10–15 minutes before serving for best texture.
Q: Why did my greens get soggy?
A: Likely they stayed wet or you added too much dressing early. Always dry greens well and dress at the last minute. Store greens wrapped in paper towel to absorb stray moisture.
Q: Can I use frozen blackberries?
A: Frozen berries thaw soft and release juice. They work in cooked dishes or smoothies but not well in fresh salads. If you must use frozen, drain excess juice and add them right before serving; expect softer texture.
Q: My dressing is very thin. How do I fix it?
A: A thin dressing can be balanced by adding a touch more oil to reach a thicker sheen. Whisk vigorously or use a small blender to emulsify. Add a small pinch of mustard or a teaspoon of honey to help the emulsion hold.
Q: How do I stop the cottage cheese from becoming watery on the salad?
A: Use full-fat cottage cheese and spoon it onto the salad just before serving. If cottage cheese is watery in the container, drain a bit in a fine sieve or press gently with a spoon before dolloping.
Q: Is this salad safe to leave at room temperature during a meal?
A: Dairy and berries should not sit out more than two hours. In warm weather reduce time to one hour. Keep the dressing and cottage cheese chilled until serving.
Conclusion
The Scala Salad is a quick, fresh, and flexible recipe that brightens any meal with seasonal fruit, herbs, and simple dressing. For a classic chopped approach and other inspirations, see the well-loved La Scala Chopped Salad recipe at The Forked Spoon. For another popular take on a La Scala-style salad and more history, read the Famous La Scala Chopped Salad by Kathleen Ashmore.
Print
The Scala Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright and fresh salad featuring leafy greens, fresh herbs, sweet blackberries, and creamy cottage cheese, perfect for any light meal or picnic.
Ingredients
- Mixed greens
- Fresh herbs (like basil, parsley, or chives)
- Blackberries
- Cottage cheese
- Olive oil
- Vinegar (balsamic or red wine)
- Salt
- Pepper
Instructions
- Wash and dry the mixed greens and fresh herbs well.
- In a large bowl, combine the mixed greens and chopped herbs.
- Add whole or halved blackberries and dollops of cottage cheese to the salad.
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with additional blackberries or herbs if desired.
Notes
Assemble and dress only before serving for the best texture. The dressing should coat the salad lightly, not create a puddle.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: salad, summer salad, fresh, quick, healthy