Unbelievable La Scala Chopped Salad in Under 20 Minutes

Name: Unbelievable La Scala Chopped Salad in Under 20 Minutes
Prep time: 20 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: Dressing:; 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 and pepper; ⅓ cup grated Pecorino Romano cheese or grated parmesan 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) Italian salami thinly sliced; 2 cups shredded mozzarella cheese

by Jannet Lisa

5 de July de 2025

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La Scala Chopped Salad transports me straight back to my first visit to that iconic restaurant! I remember being completely mesmerized by the vibrant colors and textures of the salad. I just HAD to recreate it at home. My version captures all the magic of the original, but with a simplified dressing that’s just as tangy and delicious. There’s nothing quite like the crunch of the crisp lettuce, the salty kick of the salami, and the creamy mozzarella, all brought together by that zesty dressing. This is my go-to for an easy La Scala Chopped Salad for lunch because it’s so quick to throw together and incredibly satisfying. Let’s get cooking!

Why You’ll Love This La Scala Chopped Salad

It’s a flavor explosion! Seriously, every bite of this chopped salad is a party in your mouth.
Prep is a breeze. You can whip up this Italian salad in under 20 minutes—perfect for busy weeknights.
Looking for a healthy lunch or dinner? This salad recipe is packed with protein and veggies.
It’s super budget-friendly. You probably have many of the ingredients in your kitchen already.
Easy to customize – swap out the salami for grilled chicken or add your favorite veggies.
This La Scala salad recipe is so filling and satisfying, it’s a meal on its own.
It is a versatile dish. You can serve this easy La Scala Chopped Salad as a light lunch or a hearty side.

Ingredients for La Scala Chopped Salad

Dressing:
- ⅓ cup extra virgin olive oil (I always splurge on good olive oil; it makes a HUGE difference in the dressing!)
- 3 Tablespoons red wine vinegar (This gives that signature tang we all love.)
- 2 cloves garlic minced (Freshly minced is key for that pungent bite. Trust me.)
- 3 teaspoons Dijon mustard or 1 teaspoon dry mustard (Dijon adds a creaminess that’s just *chef’s kiss*.)
- ½ teaspoon kosher salt and pepper (Don’t skimp on the seasoning! It wakes everything up.)
- ⅓ cup grated Pecorino Romano cheese or grated parmesan cheese (That salty, sharp cheese flavor–it’s what makes the dressing sing!)
Salad:
- 1 head shredded iceberg lettuce (5-6 cups) (For that classic crunch!)
- 1 head shredded romaine lettuce (4-5 cups) (Adds a bit more substance and those good-for-you greens.)
- 1 (15-ounce) can chickpeas drained and rinsed (Protein and fiber, baby! Plus, they soak up the dressing so nicely.)
- ¼ lb ((4 ounces) Italian salami thinly sliced (Gotta have that salty, savory element. I get mine from the deli counter.)
- 2 cups shredded mozzarella cheese (That creamy, mild cheese flavor—it mellows out all the other bold flavors.)

How to Make La Scala Chopped Salad

Step 1: First, let’s get that dressing going. In a small bowl (or a jar with a lid—less to clean!), whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, pepper, and Pecorino Romano cheese. Whisk it like you mean it, or give that jar a good shake, until everything’s happily combined and the dressing looks emulsified and fragrant. You’ll smell that garlic, and it’s just divine!
Step 2: Now for the fun part! Grab a BIG bowl—you’ll need the space—and toss in the shredded iceberg lettuce, shredded romaine lettuce, drained chickpeas, thinly sliced Italian salami, and shredded mozzarella cheese. It should look like a colorful mountain of deliciousness!
Step 3: Drizzle that gorgeous dressing all over the salad ingredients. Don’t be shy, but also don’t drown it! Gently toss everything together until the lettuce is lightly coated and glistening. You want every ingredient to get a little love from that dressing.
Step 4: Serve this amazing La Scala Chopped Salad right away. Trust me, it’s best when the lettuce is still super crisp and the flavors are fresh. I like to serve it in chilled bowls for that extra touch.
Step 5: Got leftovers? Lucky you! Store them in the fridge for 1-2 days, but here’s a tip: keep the dressing separate if you’re prepping ahead. Otherwise, that lettuce will get sad and soggy. Nobody wants a soggy chopped salad!

Pro Tips for the Best La Scala Chopped Salad

Want to take your La Scala salad recipe from good to *amazing*? Here are a few secrets I’ve learned from making this chopped salad a zillion times. Trust me, these little tweaks make a HUGE difference!

What’s the secret to perfect La Scala Chopped Salad?

It’s all about the chop! Seriously, the smaller and more uniform the pieces, the better everything mixes together. Plus, you get a little bit of everything in each bite. I sometimes use a mezzaluna (that rocking knife thing) to get everything extra fine. Game changer!

Can I make La Scala Chopped Salad ahead of time?

You can definitely prep the individual components! Chop all your veggies, make the dressing, and store them separately in airtight containers in the fridge. But wait to toss everything together until just before serving. This keeps the lettuce crisp and prevents a soggy salad situation. Nobody wants that!

How do I avoid common mistakes with La Scala Chopped Salad?

Over-dressing is a big no-no. Start with a little dressing and add more as needed. You want the salad lightly coated, not swimming. Also, don’t use pre-shredded cheese – it often contains cellulose that prevents it from melting nicely into the salad. Freshly shredded mozzarella is the way to go!

Best Ways to Serve La Scala Chopped Salad

This La Scala Chopped Salad isn’t just a salad; it’s a whole experience! I love serving it in chilled bowls for that extra touch of coolness, especially on a hot day. It’s fantastic as a light lunch all on its own, or you can pair it with a crusty baguette for soaking up every last drop of that amazing dressing.

For a heartier meal, try serving a smaller portion of this classic Italian salad as a side dish alongside some grilled chicken or fish. The bright, tangy flavors complement almost anything. And if you’re feeling fancy, a sprinkle of extra Pecorino Romano on top never hurts!

Nutrition Facts for La Scala Chopped Salad

Here’s a quick rundown of the nutrition you can expect per serving of this delicious La Scala Chopped Salad. It’s a satisfying meal that won’t leave you feeling guilty!

Calories: 371kcal
Fat: 24.7g
Protein: 24.7g
Carbohydrates: 13.8g
Fiber: 4.6g
Sugar: 1.6g
Sodium: 1216mg

This is an estimate and may vary depending on the specific ingredients and quantities used.

How to Store and Reheat La Scala Chopped Salad

Okay, so you’ve got some leftover La Scala Chopped Salad – awesome! But let’s keep it fresh. The best way to store it is in an airtight container in the fridge. It’ll stay good for about 1-2 days. The key is to prevent the lettuce from getting soggy, so if you haven’t already, store the dressing separately; it makes a big difference.

Honestly, I don’t recommend freezing this particular salad recipe; the lettuce just doesn’t hold up well. And you really don’t want to reheat this salad, as it is meant to be served cold. You can always add freshly grilled protein to the salad to make it a little warmer.

Frequently Asked Questions About La Scala Chopped Salad

Can I substitute any of the ingredients in this La Scala Salad recipe?

Absolutely! That’s the beauty of a chopped salad – it’s totally customizable! If you’re not a fan of salami, try grilled chicken or turkey. For a vegetarian option, add more chickpeas or some cannellini beans. Don’t like mozzarella? Feta or provolone would be delicious too! And what if you don’t have pecorino romano cheese on hand? Parmesan cheese is the perfect substitute!

What’s the best way to shred lettuce for this chopped salad?

I usually just use a sharp knife to thinly slice the lettuce heads. But if you want to get super fancy, you can use a mandoline or a food processor with a shredding attachment. Just be careful not to over-process it, or you’ll end up with mush! And if you are not in the mood to chop, feel free to buy pre-shredded lettuce!

How can I make this La Scala chopped salad healthier?

Easy! Use a light vinaigrette dressing or reduce the amount of cheese and salami. Adding more veggies like cucumbers, bell peppers, or tomatoes is also a great way to boost the nutritional value of this Italian salad. You could even swap out the regular mozzarella for a low-fat version to save on calories.

What should I serve with this La Scala Chopped Salad to make it a complete meal?

Honestly, this La Scala salad recipe is pretty filling on its own! But if you want to round it out, try serving it with a warm piece of crusty bread or some grilled chicken or fish. A simple tomato soup would also be a delicious complement. And if you’re having a party, this easy La Scala Chopped Salad makes a fantastic side dish alongside other appetizers and snacks.

La Scala Chopped Salad - detail 2

Variations of La Scala Chopped Salad You Can Try

Vegan: Swap out the salami and mozzarella for plant-based versions. There are some surprisingly good vegan mozzarellas out there now! Use nutritional yeast in the dressing to mimic the cheesy flavor.
Gluten-Free: This chopped salad is naturally gluten-free, so no swaps needed! Just double-check your salami to be absolutely sure it doesn’t contain any gluten.
Spicy: Add a pinch of red pepper flakes to the dressing for a little kick. Or, toss in some chopped pepperoncini peppers for an extra burst of heat. I love a little spice in my Italian salad!
Mediterranean: Use feta cheese instead of mozzarella, add some Kalamata olives and sun-dried tomatoes, and swap the Italian salami for grilled chicken or chickpeas. This turns your La Scala salad recipe into a completely different, but equally delicious, creation.

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