Description
A refreshing and vibrant La Scala Chopped Salad featuring a mix of romaine and iceberg lettuces, savory salami, creamy mozzarella, chickpeas, and fresh cherry tomatoes, tossed in a tangy homemade red wine vinaigrette dressing. Perfect for a light lunch or a crisp side dish.
Ingredients
Scale
Salad
- 2 cups romaine lettuce, finely chopped
- 2 cups iceberg lettuce, finely chopped
- 1/2 cup salami, diced
- 1/2 cup mozzarella cheese, diced or shredded
- 1/3 cup chickpeas, rinsed and drained
- 1/4 cup cherry tomatoes, halved
- 2 tbsp red onion, finely chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined. Set the dressing aside to allow flavors to meld.
- Chop the Ingredients: Finely chop the romaine and iceberg lettuces. Dice the salami and mozzarella into bite-sized pieces for easy eating.
- Combine the Salad: In a large mixing bowl, add the chopped romaine and iceberg lettuces, diced salami, mozzarella, chickpeas, halved cherry tomatoes, and finely chopped red onion. Gently toss the ingredients to mix evenly.
- Dress and Toss: Drizzle the prepared dressing evenly over the salad. Toss the salad gently but thoroughly to ensure every ingredient is coated with the dressing.
- Serve: Serve the La Scala Chopped Salad immediately to enjoy its crisp and fresh texture at its best.
Notes
- For a vegetarian version, omit the salami or substitute with plant-based alternatives.
- Use fresh mozzarella for a creamier texture or shredded mozzarella for easier mixing.
- Adjust the garlic powder and mustard according to your taste preference.
- Chickpeas add protein and fiber; canned chickpeas should be rinsed well to reduce sodium.
- Serve the salad chilled for extra refreshing flavor.
