If you love a salad that bursts with bright colors, bold flavors, and a satisfying crunch, then the La Scala Chopped Salad Recipe is about to become your new go-to. This salad beautifully balances fresh greens, hearty chickpeas, savory salami, and creamy mozzarella, all tied together with a tangy, garlicky Pecorino Romano dressing. It’s the kind of dish that works perfectly as a light lunch, a vibrant side, or even a main course when you want something healthy but never boring. Trust me, once you try this La Scala Chopped Salad Recipe, it will feel like a fresh breeze blowing through your salad bowl every single time.
Ingredients You’ll Need
Every ingredient in this salad plays a crucial role, offering a blend of textures and flavors that feel surprisingly simple yet incredibly satisfying. From the crisp lettuces to the creamy cheese and the punchy dressing, each element makes this salad come alive.
- Iceberg lettuce: Finely shredded for crunch and a refreshing base texture.
- Romaine lettuce: Adds a slightly bitter, crisp layer to balance the mild iceberg.
- Chickpeas: Bring a nutty flavor and satisfying protein boost to the mix.
- Italian dry salami: Thin strips add savory depth with a hint of spice.
- Mozzarella cheese: Shredded for creamy softness that contrasts beautifully with the crunchy veggies.
- Tomatoes: Diced to add a juicy, sweet fresh note.
- Cucumber: Small diced pieces provide cool freshness and crunch.
- Basil leaves: Finely shredded to infuse herbal brightness throughout.
- Extra virgin olive oil: Forms the silky, rich backbone of the dressing.
- Red wine vinegar: Adds the perfect acidic zip for balance.
- Garlic: Finely minced for that punchy, aromatic lift in the dressing.
- Dijon mustard: Gives the vinaigrette a smooth tang and slight heat.
- Kosher salt and black pepper: Essential seasonings to pull it all together.
- Pecorino Romano cheese: Grated into the dressing for a bold, salty cheesiness that makes this salad unforgettable.
How to Make La Scala Chopped Salad Recipe
Step 1: Prepare the Dressing
Start by whisking together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, pepper, and Pecorino Romano cheese in a small bowl, or give the ingredients a good shake inside a sealed jar until they emulsify into a smooth, slightly thickened dressing. This dressing is the magic that elevates the salad from good to great with its creamy, tangy, and cheesy character.
Step 2: Chop and Wash Your Lettuce
Finely shred both the iceberg and romaine lettuces for the perfect texture contrast. Once chopped, rinse them under cold water to remove any grit, then thoroughly dry them in a salad spinner or with paper towels. Dry lettuce is key to keeping the salad crisp and avoiding any sogginess once dressed.
Step 3: Mix the Salad Base
In a large mixing bowl, combine your shredded lettuce, chickpeas, shredded mozzarella, and thin strips of Italian dry salami. Toss gently to evenly distribute all those wonderful flavors and textures, setting a solid foundation for your salad.
Step 4: Dress and Toss
Just before serving, pour the dressing over the salad. Gently toss everything together, ensuring that every morsel is lightly coated in the beautifully tangy, garlicky dressing infused with the salty Pecorino Romano. This step guarantees that each bite delivers that signature La Scala Chopped Salad Recipe flavor.
Step 5: Serve Fresh
Salad like this is best enjoyed fresh, so serve immediately after dressing. This preserves the delightful crunch of the lettuce and the freshness of the other ingredients, making every forkful a perfect harmony of taste and texture.
How to Serve La Scala Chopped Salad Recipe
Garnishes
Sprinkle a few extra shreds of Pecorino Romano or Parmesan on top just before serving to add a final burst of salty depth. Fresh basil leaves not only enhance the flavor but also add a lovely green pop that makes the salad as beautiful as it is tasty. For an extra touch, a few halved cherry tomatoes make a colorful and juicy finish.
Side Dishes
The La Scala Chopped Salad Recipe pairs wonderfully with grilled chicken or fish for a complete meal. It’s also fantastic alongside crusty Italian bread or a warm risotto, balancing richer dishes with its fresh, vibrant flavors and satisfying crunch.
Creative Ways to Present
For a fun twist, layer the salad ingredients in a clear glass bowl or jar for a pretty, colorful presentation at parties. You can also serve it in individual bowls, topping each with a few salami strips and basil ribbons to create an elegant, restaurant-style experience at home.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the salad undressed in an airtight container in the fridge to maintain its crispness. The dressing should be stored separately and added just before serving the next day to avoid sogginess.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the mix of fresh greens and cheese. Freezing would compromise the texture of both the lettuce and mozzarella, so it’s not recommended.
Reheating
Since La Scala Chopped Salad Recipe is served cold, there is no need to reheat. Just toss again gently with fresh dressing if needed to refresh the flavors, and enjoy it chilled for the best experience.
FAQs
Can I use other types of lettuce in this salad?
Absolutely! While iceberg and romaine provide the perfect crunch and balance for this recipe, feel free to incorporate other lettuces like radicchio or butter lettuce for a different flavor and texture profile.
Is this salad suitable for vegetarians?
The recipe includes Italian dry salami, which is meat-based. However, you can omit this or substitute it with roasted vegetables or plant-based bacon alternatives to make it vegetarian-friendly.
How long does the salad last after dressing?
Once dressed, it’s best to consume within a few hours to enjoy the crispness and fresh flavors. The lettuce will start to wilt and the salad may become watery if left too long.
Can I adjust the dressing to be less tangy?
Yes! If you prefer a milder dressing, reduce the amount of red wine vinegar slightly or add a touch more olive oil to balance the acidity to your taste.
What can I add to make this salad more filling?
If you want to bulk it up, consider adding cooked quinoa or farro for additional texture and protein. A hard-boiled egg or some toasted nuts also make great, satisfying additions.
Final Thoughts
I can’t recommend trying the La Scala Chopped Salad Recipe enough; it’s fresh, flavorful, and beautifully balanced. Whether you’re looking for a quick weekday lunch or a stunning side for dinner with friends, this salad delivers every time. Give it a whirl and watch it become a staple in your recipe rotation—you’ll be hooked from the very first bite!
Print
La Scala Chopped Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 to 4.5 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
La Scala Chopped Salad is a vibrant and hearty Italian-inspired salad featuring a crisp mix of iceberg and romaine lettuce, chickpeas, thinly sliced Italian salami, fresh tomatoes, cucumber, and shredded mozzarella. Tossed in a tangy, garlicky dressing made with extra virgin olive oil, red wine vinegar, Dijon mustard, and Pecorino Romano cheese, this salad offers a perfect balance of textures and flavors ideal for a refreshing meal or appetizer.
Ingredients
Dressing
- â…“ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 cloves garlic, finely minced
- 3 tsp Dijon mustard (or 1 tsp dry mustard)
- ½ tsp kosher salt
- ½ tsp black pepper
- â…“ cup Pecorino Romano or Parmesan cheese, grated
Salad
- 1 head iceberg lettuce, finely shredded
- 1 head romaine lettuce, finely shredded
- 1 (15 oz) can chickpeas, drained and rinsed
- ¼ pound sliced Italian dry salami, cut into thin strips
- 2 cups shredded mozzarella cheese
- 3 tomatoes, diced
- 15 cm cucumber, diced
- Small handful basil leaves, finely shredded
Instructions
- Prepare the Dressing: Whisk together the extra virgin olive oil, red wine vinegar, finely minced garlic, Dijon mustard, kosher salt, black pepper, and grated Pecorino Romano cheese in a small bowl or shake vigorously in a sealed jar until the dressing emulsifies and thickens slightly.
- Chop and Wash Your Lettuce: Finely shred both the iceberg and romaine lettuce. Rinse thoroughly under cold water, then dry completely using a salad spinner or clean kitchen towel to ensure crispness and reduce sogginess in your salad.
- Mix the Salad Base: In a large bowl, combine the chopped lettuce, drained and rinsed chickpeas, shredded mozzarella cheese, and thinly sliced Italian dry salami. Add the diced tomatoes, diced cucumber, and shredded basil leaves to build layers of fresh flavor and color.
- Dress and Toss: Pour the prepared dressing over the salad just before serving. Gently toss all ingredients together to evenly coat every bite with the bold, cheesy vinaigrette without bruising the delicate greens.
- Serve Fresh: Serve immediately to preserve the crisp texture and freshness of the salad. This dish is best enjoyed right away for optimal flavor and crunch.
Notes
- For best texture, ensure the lettuce is thoroughly dried after washing to prevent sogginess.
- The dressing can be prepared in advance and refrigerated for up to 2 days; bring to room temperature before using.
- Substitute Pecorino Romano with Parmesan if desired; both provide a salty, umami-rich flavor.
- This salad is versatile—feel free to add or omit ingredients based on preference or availability.
- Serve the salad on its own or as a side dish alongside Italian breads or grilled proteins for a complete meal.
