La Scala Chopped Salad is a vibrant mix bursting with fresh, crisp veggies and bold flavors. Imagine crunchy lettuce, ripe tomatoes, crisp cucumbers, and maybe a touch of olives or cheese, all chopped into easy-to-eat pieces. This salad is lively and colorful, making it a perfect side or a light meal on its own.
I love making this salad when I want something fresh but satisfying. The fun part is chopping everything small enough so every bite has a bit of everything. It makes the salad feel special and combines the textures and flavors in just the right way. Plus, you can toss in your favorite dressing or even a little vinaigrette for a tangy kick.
One of my favorite ways to enjoy La Scala Chopped Salad is alongside grilled chicken or fish. The crisp veggies balance out a warm, hearty main dish so nicely. It’s great for warm days when you want something refreshing, or any time you’re craving a salad that feels lively and full of personality. I always find myself going back for seconds!
Key Ingredients & Substitutions
Romaine Lettuce: This is the main crunch in the salad. Choose fresh, crisp leaves for the best texture. If you don’t have romaine, green leaf lettuce or even iceberg can work, but romaine adds a nice balance of crunch and mild flavor.
Salami: Adds a salty, savory punch. If you want a lighter option, try turkey salami or thinly sliced deli ham. For a vegetarian twist, add extra chickpeas or some roasted nuts for texture.
Chickpeas: They bring a nutty taste and hearty texture. You can swap canned chickpeas with cooked dried ones or even white beans for a softer bite.
Parmesan Cheese: Using shaved Parmesan gives a rich, tangy finish. Pecorino Romano works well too, or omit for dairy-free versions and add a touch of nutritional yeast for some umami.
How Can I Get the Perfect Dressings and Toss Every Bite Evenly?
Mixing the dressing well is key to balancing flavors. Start by whisking the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until smooth. This helps the mustard act as an emulsifier so everything combines nicely.
- Use a small bowl and a fork or whisk to mix the dressing thoroughly until it’s creamy and well blended.
- Pour the dressing gradually over the chopped salad instead of dumping it all at once.
- Toss gently but thoroughly with clean hands or salad tongs to ensure even coating on all ingredients.
- If needed, taste and add a bit more salt or vinegar for brightness after tossing.
This method makes every bite flavorful and avoids soggy lettuce or uneven seasoning. Taking the time to chop ingredients uniformly also helps the dressing distribute evenly. Enjoy your fresh, well-dressed salad!
Equipment You’ll Need
- Large salad bowl – I use a big bowl to toss everything easily and get a good mix.
- Whisk or small bowl – for mixing the salad dressing smooth and well combined.
- Measuring cups and spoons – to ensure the dressing ingredients are just right.
- Sharp knife – for chopping lettuce, salami, tomatoes, and optional ingredients like onions or olives.
- Cutting board – provides a safe surface for chopping ingredients.
Flavor Variations & Add-Ins
- Swap salami for grilled chicken or turkey slices for a leaner protein option.
- Add some sliced cucumbers or bell peppers for extra crunch and color.
- Use a balsamic vinaigrette instead of the red wine vinegar dressing for a sweeter tang.
- Sprinkle toasted pine nuts or chopped walnuts on top for added crunch and flavor.
How to Make La Scala Chopped Salad
Ingredients You’ll Need:
Salad:
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas (canned, drained and rinsed)
- 6 slices salami, chopped into bite-size pieces
- 1/2 cup shaved Parmesan cheese
- 1/4 cup thinly sliced red onion (optional)
- 1/4 cup pitted Kalamata olives, halved (optional)
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Time Needed
This salad comes together quickly! It will take about 10 minutes to chop and mix everything, plus an optional 10 minutes chilling time if you want the flavors to blend nicely. Overall, plan for about 15-20 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Mix until the dressing is smooth and well combined. Taste and adjust seasoning if needed.
2. Prepare the Salad Base:
In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, chickpeas, chopped salami, and if you like, add the thinly sliced red onion and Kalamata olives.
3. Toss and Dress:
Pour the dressing over the salad. Toss gently but thoroughly so every piece is lightly coated with the dressing and all the flavors combine well.
4. Add Cheese and Serve:
Sprinkle the shaved Parmesan cheese on top for a rich, tangy finish. You can serve the salad immediately, or chill for about 10 minutes to let the flavors meld together even more.
Can I Use Frozen Chickpeas for This Salad?
Yes, you can use frozen chickpeas! Just thaw them completely and drain any excess water before adding them to the salad to avoid extra moisture.
Can I Make This Salad Ahead of Time?
You can prep the ingredients ahead, but toss the dressing with the salad just before serving to keep the lettuce crisp and fresh.
What Can I Substitute for Salami?
Try turkey or chicken slices for a leaner option, or omit completely for a vegetarian version—adding extra chickpeas or nuts for protein instead.
How Should I Store Leftovers?
Keep leftover salad and dressing separate in airtight containers in the fridge for up to 2 days. Toss again before serving to refresh flavors.
