La Scala Chopped Salad is a vibrant and hearty dish that combines fresh, crunchy vegetables with protein-rich chickpeas and savory salami. The combination of iceberg and romaine lettuce creates a delightful crunch, while the tangy dressing—an irresistible medley of olive oil, red wine vinegar, and Dijon mustard—brings everything together in a flavor-packed experience. Each bite delivers a burst of textures, from the creamy mozzarella to the satisfying bite of pepperoncinis.

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This salad never fails to impress, whether it’s served at a summer barbecue, a cozy family dinner, or simply as a meal prep option for the week. It’s not just eye-catching with its colorful ingredients, but also a fantastic way to use up whatever you have in your pantry or fridge. It’s a dish that encourages personalization; feel free to throw in additional veggies, switch the cheese, or even make it vegetarian if you wish. Trust me, once you make La Scala Chopped Salad, it’ll quickly become a favorite in your kitchen!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make La Scala Chopped Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
La Scala Chopped Salad

Why You’ll Love This Recipe

Simple & Quick: Ready in just 25 minutes, this salad is perfect for busy evenings.
Irresistible Flavor: The dressing packs a tangy punch, creating a delicious contrast with the creamy mozzarella.
Eye-Catching Appeal: With its rainbow of ingredients, this salad is as pleasing to the eyes as it is to the palate.
Flexible Serving: Enjoy it as a standalone meal, a side dish for barbecues, or picnic gatherings.
Diet-Friendly Options: Easily adaptable to be gluten-free or vegetarian by swapping out salami and cheese.

Ingredients You’ll Need

⅓ cup extra virgin olive oil: This high-quality oil adds richness and flavor to the dressing. For a budget alternative, use regular olive oil or canola oil.
¼ cup parmesan cheese, grated: Parmesan adds a salty, umami flavor. You can substitute with pecorino Romano or nutritional yeast for a dairy-free option.
3 tablespoons red wine vinegar: This vinegar provides acidity to balance the richness of the olive oil. Substituting with apple cider vinegar will work too.
3 teaspoons Dijon mustard: It thickens the dressing while adding a zesty flavor. If you prefer a milder taste, yellow mustard can be used.
2 small cloves garlic, minced: Fresh garlic fuels the dressing with its aromatic quality. Garlic powder can be a quick substitute—just use about ½ teaspoon.
½ teaspoon kosher salt: Enhances all the flavors. If using table salt, reduce the amount slightly due to its fine granules.
¼ teaspoon black pepper: Freshly ground black pepper elevates the overall taste.
Pinch red pepper flakes, optional: Adds a subtle kick. If you’re sensitive to spice, feel free to leave this out.
1 head iceberg lettuce, shredded: For crunch! You can use green leaf lettuce or even spinach if preferred.
1 head romaine lettuce, shredded: Adds a nice texture and a slightly different flavor. Baby spinach can also work as an alternative.
1 (15 oz) can chickpeas, drained: They contribute protein and fiber. If you want something different, white beans or kidney beans are great substitutes.
1 cup cherry tomatoes, halved: Juicy and sweet, they brighten the salad’s look. Any color of grape or cherry tomatoes can work!
½ cup red onion, thinly sliced: For a sharp bite. Sweet onions or shallots can be used for a milder taste.
½ cup pepperoncinis, sliced: Add a vinegary zing and a hint of heat. Banana peppers can replace them should you prefer a milder option.
4 ounces genoa salami, thinly sliced: Provides savory depth. For a vegetarian version, omit the salami or substitute with olives.
1 ½ cups mozzarella cheese, shredded: The creamy texture ties everything together. Substitute with provolone or a dairy-free cheese for alternatives.

How to Make La Scala Chopped Salad

Prepare the Dressing: Start by combining all the dressing ingredients—⅓ cup extra virgin olive oil, ¼ cup grated parmesan cheese, 3 tablespoons red wine vinegar, 3 teaspoons Dijon mustard, 2 small minced garlic cloves, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes (if using)—in a small bowl or mason jar. Whisk or shake until blended. Pop it in the fridge to meld the flavors until you’re ready.
Mix the Salad: In a large bowl, combine the shredded iceberg and romaine lettuce, 1 (15 oz) can of drained chickpeas, 1 cup halved cherry tomatoes, ½ cup thinly sliced red onion, ½ cup sliced pepperoncinis, 4 ounces thinly sliced genoa salami, and 1 cup of the shredded mozzarella cheese. Pour the dressing on top and toss everything gently to coat.
Serve and Enjoy: Transfer your beautiful salad to a serving bowl or platter, sprinkle with the remaining ½ cup mozzarella, and dive in! Enjoy the crunchy, flavorful goodness!

Storing & Reheating

To keep your salad fresh, store it in an airtight container in the refrigerator; it will last about 2-3 days. Since the ingredients are fresh, it’s best not to leave it out at room temperature for longer than two hours. For longer-term storage, consider freezing the salad without dressing, as freezing can alter the texture of fresh ingredients. If you choose to freeze it, do so in a sealed container for up to 3 months. Just remember to refresh the salad with a splash of dressing or a squeeze of lemon when serving after thawing to revive its flavors!

Chef’s Helpful Tips

Prevent a soggy salad by adding the dressing just before serving; keep it separate until then.
To easily mix the dressing, try combining it in a mason jar for straightforward pouring and shaking.
For a crunchier aesthetic, chop the vegetables just before tossing them into the salad.
If you don’t have red wine vinegar, a quick splash of lemon juice can brighten up the flavors beautifully.
Make the dressing a day in advance! The flavors will only get better, allowing you to save time.

La Scala Chopped Salad is not only a feast for the eyes but a delightful dish bursting with flavor and texture. It’s easy to prepare, customizable, and always a crowd-pleaser. I encourage you to play around with the ingredients based on what you love and what’s in season. Whether it’s a hefty lunch or a bright side at dinner, enjoy the vibrant flavors this salad offers!

Recipe FAQs

Can I make this salad ahead of time?

Yes, but it’s best to keep the dressing separate until you’re ready to serve. This helps maintain the crispness of the fresh ingredients. The salad will be good in the fridge for up to 2-3 days.

What can I use in place of salami?

You can substitute the genoa salami with turkey or chicken deli meat for a lighter option. Alternatively, simply omit it for a vegetarian twist, or add in some olives for a briny punch.

How can I customize the salad?

Feel free to experiment! You can add other veggies like bell peppers, cucumber, or even fruits like avocado and apples for a different twist. The sky’s the limit!

Is this salad gluten-free?

Absolutely! Just ensure any specific brands of salami, cheese, and other packaged items don’t contain gluten. All the fresh ingredients used here are naturally gluten-free.

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La Scala Chopped Salad

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make La Scala Chopped Salad

Storing & Reheating

Chef’s Helpful Tips