Looking for a fresh and satisfying dish that can bring a burst of flavor to your table? The Famous La Scala Chopped Salad is just what you need. It’s crunchy, colorful, and loaded with delicious ingredients that will make everyone come back for seconds.
This chopped salad is a delightful mix of textures and flavors. Imagine vibrant greens combined with savory meats and creamy cheese, topped off with a zesty dressing that pulls everything together. Each bite is a crunchy explosion of taste a little tangy from the dressing, a bit rich from the cheese, and a satisfying heartiness from the chickpeas and meats. What sets this salad apart is not just its taste but its ability to be the star of the meal or a perfect side dish.
Why should you whip up this salad? Here are a few reasons that just might convince you:
- Quick to Prepare: Perfect for busy weeknights or last-minute gatherings.
- Packed with Nutrients: A great way to sneak in a variety of veggies and proteins.
- Perfect for Meal Prep: Enjoy some now and have leftovers for lunch or dinner throughout the week.
Why You’ll Love This Recipe
- Benefit 1: Ready in just 20 minutes.
- Benefit 2: Uses simple, fresh ingredients.
- Benefit 3: Great for family lunches or potlucks.
- Benefit 4: Full of flavor without the fuss.
Ingredients
- ⅓ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup grated Pecorino Romano cheese (or grated parmesan cheese)
- 1 head shredded iceberg lettuce (approximately 5-6 cups)
- 1 head shredded romaine lettuce (approximately 4-5 cups)
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ lb (4 ounces) Italian salami, thinly sliced
- 2 cups shredded mozzarella cheese
Step-by-Step Instructions of La Scala Chopped Salad
- Whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper in a medium bowl until smooth.
- Combine the iceberg and romaine lettuce in a large mixing bowl.
- Add the drained chickpeas, salami, and mozzarella to the lettuce mix.
- Pour the dressing over the salad and toss everything gently until evenly coated.
- Sprinkle the grated Pecorino Romano cheese on top, and give it another light toss to combine.
Tips for Success
- Chop vegetables uniformly for even mixing and a pleasing presentation.
- Make the dressing ahead and store it separately until you’re ready to serve.
- Feel free to add more veggies like bell peppers or cucumbers for an extra crunch.
Substitutions & Variations of La Scala Chopped Salad
To Make It Vegan/Gluten-Free: Use a plant-based cheese and chickpea or lentil sausage to replace the salami. Check your mustard for gluten ingredients to ensure it fits your diet.
Variations: Try adding diced avocados for creaminess, or toss in some roasted bell peppers for a sweet twist!
Storage Instructions of La Scala Chopped Salad
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to maintain freshness.
Freezer: This salad isn’t ideal for freezing due to the fresh vegetables, but you can freeze any extra chickpeas or salami.
Make-Ahead: Prepare the salad a few hours in advance, but add the dressing just before serving to keep it crunchy and fresh.
Frequently Asked Questions (FAQ) of La Scala Chopped Salad
Can I use different cheeses? Absolutely! Swap in feta or goat cheese for a different flavor profile.
Is this salad filling enough for a main course? Definitely! With the combination of proteins and fibers, it makes a great meal on its own.
What if I have leftovers? Just store it properly, as mentioned, and enjoy it within a few days!
Final Toughts
A vibrant plate of La Scala Chopped Salad could be just what your taste buds are craving. It’s a breeze to make and brings incredible flavors to your table, whether it’s a quick lunch or a party starter. So gather your ingredients, whip up this salad, and let your family in on the deliciousness! We’d love to hear your feedback, so please drop a comment and rate this recipe!
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La Scala Chopped Salad
A crunchy and colorful salad loaded with savory meats, creamy cheese, and a zesty dressing, perfect for any meal.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- ⅓ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup grated Pecorino Romano cheese (or grated parmesan cheese)
- 1 head shredded iceberg lettuce (approximately 5–6 cups)
- 1 head shredded romaine lettuce (approximately 4–5 cups)
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ lb (4 ounces) Italian salami, thinly sliced
- 2 cups shredded mozzarella cheese
Instructions
- Whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper in a medium bowl until smooth.
- Combine the iceberg and romaine lettuce in a large mixing bowl.
- Add the drained chickpeas, salami, and mozzarella to the lettuce mix.
- Pour the dressing over the salad and toss everything gently until evenly coated.
- Sprinkle the grated Pecorino Romano cheese on top, and give it another light toss to combine.
Notes
Chop vegetables uniformly for even mixing and a pleasing presentation. Make the dressing ahead and store it separately until you’re ready to serve. Feel free to add more veggies like bell peppers or cucumbers for an extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
- Diet: Vegetarian