There is something truly unforgettable about the vibrant mix of textures and flavors in the La Scala Chopped Salad Recipe. This salad is a celebration of crisp iceberg and romaine lettuce tossed with hearty chickpeas, savory beef salami, and melty mozzarella cheese, all brought to life by a zesty, garlicky dressing featuring Pecorino Romano. It’s the kind of dish that feels both refreshing and satisfyingly indulgent, perfect for a quick lunch or as a stunning side for dinner. Every bite sings with a perfect balance of creaminess, saltiness, and acidity that you won’t soon forget.
Ingredients You’ll Need
This La Scala Chopped Salad Recipe relies on simple, fresh ingredients that each add a unique touch. From the crispness of the lettuce to the tangy punch of the dressing, each element plays a big role in making this salad shine.
- Extra virgin olive oil: Use a good quality oil for a rich and smooth dressing base.
- Red wine vinegar: Adds bright acidity that cuts through the richness of the cheese and salami.
- Garlic, minced: Infuses the dressing with a pungent, aromatic depth.
- Dijon mustard: Gives a subtle spicy kick and helps emulsify the dressing.
- Kosher salt: Enhances and balances all the flavors perfectly.
- Black pepper: Adds a mild heat and complexity.
- Pecorino Romano cheese, grated: Delivers a sharp, salty tang that makes the dressing unforgettable.
- Iceberg lettuce, shredded: Provides a crunchy, refreshing foundation.
- Romaine lettuce, shredded: Brings a slightly bitter, crisp texture that complements the iceberg.
- Chickpeas, drained and rinsed: Adds protein and a gentle nuttiness to the salad.
- Beef salami, thinly sliced: Brings a savory, meaty punch and a hint of spice.
- Mozzarella cheese, shredded: Offers a creamy, mellow counterpoint to the other bold ingredients.
How to Make La Scala Chopped Salad Recipe
Step 1: Prepare the Dressing
Start by whisking together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper in a small bowl. This combination forms the vibrant base of the dressing. Next, stir in the grated Pecorino Romano cheese, which melts slightly into the tangy mixture and adds a savory depth that is absolutely essential for that signature taste.
Step 2: Assemble the Salad
In a large salad bowl, combine the shredded iceberg and romaine lettuces for a lovely mix of textures and flavors. Add the drained and rinsed chickpeas for heartiness and a bit of nuttiness. Then, layer in the thinly sliced beef salami, which brings a salty, meaty richness that lifts the salad to another level.
Step 3: Toss with Dressing
Pour the dressing you prepared over the combined salad ingredients. Use salad tongs or two large spoons to toss everything gently until each leaf and ingredient is beautifully coated. This step ensures that every bite bursts with flavor, from the crisp lettuce to the tender chickpeas and smoky salami.
Step 4: Serve Immediately
This salad is best enjoyed fresh, so serve it right after tossing. The textures and flavors are at their peak in the moment, delivering a refreshing and satisfying experience that’s hard to beat. Plus, it only takes about 15 minutes from start to finish!
How to Serve La Scala Chopped Salad Recipe
Garnishes
Consider adding a sprinkle of freshly cracked black pepper or a few shavings of Pecorino Romano cheese on top for an extra touch of elegance. A few torn fresh basil leaves can also brighten the salad, adding a fragrant herbal note that pairs beautifully with the savory salami and creamy mozzarella.
Side Dishes
The La Scala Chopped Salad Recipe is wonderfully versatile. Pair it with warm, crusty Italian bread for soaking up every last drop of dressing or alongside grilled chicken or seafood for a more hearty but balanced meal. It also works beautifully as a side to pasta dishes, complementing rich tomato sauces with its bright, tangy flavors.
Creative Ways to Present
For a more casual vibe, serve this salad in individual mason jars for easy grab-and-go lunches. Alternatively, lay it out on a large platter for a family-style dinner gathering. You can also add layers of ingredients in a clear bowl for a beautiful, colorful presentation before tossing everything together at the table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator. To keep the greens crisp, it’s best to store the dressing separately and toss just before serving. This will prevent the lettuce from wilting and preserve the fresh textures you love.
Freezing
Because this salad features fresh greens and cheese, freezing is not recommended as it will compromise the textures and flavors. The salami and chickpeas can freeze well on their own, but combined in the salad, freezing would cause a mushy result when thawed.
Reheating
Since La Scala Chopped Salad Recipe is meant to be enjoyed fresh and crisp, reheating is not advised. Instead, if you want to repurpose leftovers, consider scooping out the chickpeas and salami to warm gently in a pan or mix into a pasta dish for a new meal.
FAQs
Can I substitute the beef salami with another meat?
Absolutely! While beef salami gives a distinctive savory punch, you can use other cured meats like pepperoni, soppressata, or even prosciutto for different flavor profiles. Just thinly slice them for the best texture.
Is this salad suitable for vegetarians?
In its traditional form, this salad includes beef salami, which is not vegetarian. However, you could easily omit the salami or replace it with a vegetarian-friendly protein like roasted chickpeas or grilled tofu to keep it flavorful and satisfying.
Can I make the dressing in advance?
Yes! The dressing can be made up to two days ahead and stored in the refrigerator. Just give it a good whisk before tossing with the salad to recombine any ingredients that may have settled.
What is the best way to shred the lettuce?
Using a sharp knife or kitchen shears works perfectly to shred iceberg and romaine lettuce into bite-sized pieces. Aim for uniform pieces so that every forkful mixes together nicely with the other ingredients.
Can I add other vegetables to this salad?
Definitely! Feel free to toss in diced cucumbers, cherry tomatoes, or bell peppers for extra color and crunch. Just remember to adjust the dressing quantity slightly if you bulk up the salad to keep the balance perfect.
Final Thoughts
If you’re looking for a salad bursting with flavor and texture that’s easy enough to make any night of the week, the La Scala Chopped Salad Recipe should be your new go-to. It’s fresh, hearty, and endlessly satisfying—plus, it’s a fantastic way to enjoy a variety of ingredients without any fuss. Give it a try and watch it quickly become a beloved favorite at your table.
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La Scala Chopped Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
La Scala Chopped Salad is a vibrant and satisfying Italian-inspired salad featuring a mix of crunchy iceberg and romaine lettuce, protein-rich chickpeas, savory beef salami, and creamy mozzarella. Tossed in a tangy, garlicky dressing with Pecorino Romano cheese, this salad delivers a perfect balance of flavors and textures in just 15 minutes, making it an ideal quick and hearty meal or side dish.
Ingredients
Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup grated Pecorino Romano cheese
Salad
- 1 head shredded iceberg lettuce (5–6 cups)
- 1 head shredded romaine lettuce (4–5 cups)
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ lb (4 ounces) beef salami, thinly sliced
- 2 cups shredded mozzarella cheese
Instructions
- Make the dressing: In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper until well combined. Stir in the grated Pecorino Romano cheese, ensuring it’s evenly incorporated to create a flavorful, creamy dressing.
- Prepare the salad base: In a large mixing bowl, combine the shredded iceberg lettuce and shredded romaine lettuce. Add the rinsed and drained chickpeas along with the thinly sliced beef salami to the greens, mixing gently to distribute the ingredients evenly.
- Toss the salad with dressing: Pour the prepared dressing over the salad mixture. Toss thoroughly but gently to make sure every ingredient is coated in the flavorful dressing without bruising the lettuce.
- Serve immediately: Transfer the salad to serving bowls or plates and sprinkle the shredded mozzarella cheese evenly on top. Serve right away to enjoy the crisp texture and fresh flavors at their best.
Notes
- Use freshly grated Pecorino Romano cheese for best flavor and texture.
- Chickpeas add plant-based protein and a nice bite; rinse them well to reduce starchiness.
- If preferred, substitute beef salami with turkey or vegetarian salami for variations.
- For an extra crunch, consider adding chopped celery or cucumbers.
- Serve this salad immediately after tossing to keep the lettuce crisp.
