Scala Chopped Salad

Ingredients

• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, finely diced
• 1 cup celery, chopped
• 1 cup fresh parsley, chopped
• 1 cup garbanzo beans (chickpeas), rinsed and drained
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup Kalamata olives, pitted and sliced (optional)
• Avocado slices for extra creaminess (optional)

Instructions

1. Prepare the vegetables: Wash all the fresh vegetables thoroughly under running water. Halve the cherry tomatoes, dice the cucumber, chop the bell peppers, finely dice the red onion, and chop the celery into small pieces.
2. In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, celery, parsley, and garbanzo beans. Toss gently to mix all ingredients.
3. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
4. Pour the dressing over the chopped salad and toss well to ensure all vegetables are coated with the dressing.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
6. Before serving, sprinkle the crumbled feta cheese and sliced Kalamata olives on top and gently mix.