La Scala Chopped Salad is a colorful mix of fresh veggies, crisp greens, and a zesty dressing that packs a lot of flavor in every bite. Think crunchy cucumbers, juicy tomatoes, crunchy radishes, and some tangy cheese all chopped up together for a salad that’s both refreshing and satisfying.
I love making this salad when I want something light but still exciting to eat. The best part is how everything is chopped small and mixed well, so you get a taste of every ingredient with each forkful. I usually add a bit of extra lemon juice to brighten it up even more—it’s a simple trick that makes the flavors pop.
This salad works great as a side for grilled chicken or on its own for a quick lunch. When I serve it, I like to chill it a little beforehand so it feels cool and crisp. It always seems to bring a fresh, happy note to the table, and I find myself coming back to it again and again, especially in warmer weather.
Key Ingredients & Substitutions
Romaine Lettuce: This gives the salad its crisp, fresh crunch. If you want, you can swap it with iceberg or green leaf lettuce. Just make sure it’s fresh and not wilted for the best texture.
Salami: Torn salami adds a nice salty, meaty touch. You can replace it with pepperoni, cooked bacon, or even prosciutto for a different flavor. For a vegetarian option, try smoked tofu or extra chickpeas.
Chickpeas: They add creaminess and a boost of protein. You can use canned chickpeas for convenience. Rinse and drain them well to avoid any canned taste.
Parmesan Cheese: Shaved Parmesan brings a nutty and salty flavor. If you want a dairy-free choice, nutritional yeast flakes can work, or just omit for a lighter salad.
Dressing Ingredients: Olive oil, lemon juice, Dijon mustard, and garlic make a bright, tangy dressing. Fresh lemon juice is best for a lively taste, but bottled lemon juice can work in a pinch.
How Can I Make Sure the Salad Stays Crisp and Fresh?
Keeping the salad crisp is all about prep and timing. Here’s what helps:
- Make sure to wash and dry the lettuce really well—wet leaves can get soggy quickly.
- Chop all ingredients into bite-sized pieces, so they mix easily without crushing each other.
- Add the dressing right before serving to keep leaves from wilting.
- If you like, toss the lettuce with a little dressing first, then add the rest of the ingredients and dressing on top. This keeps the texture balanced.
- Chill the salad briefly if you want it extra refreshing but avoid letting it sit too long after dressing.
Equipment You’ll Need
- Large salad bowl – I use a big bowl to toss everything easily and serve it all at once.
- Whisk or fork – handy for mixing the dressing until smooth and combined.
- Measuring spoons and cups – helps to get the right balance of lemon juice, oil, and mustard.
- Sharp knife and cutting board – for chopping the lettuce, tomatoes, salami, and garlic evenly.
Flavor Variations & Add-Ins
- Replace salami with grilled chicken or turkey slices for extra protein.
- Use crumbled feta or mozzarella instead of Parmesan for a milder taste.
- Add sliced cucumbers or bell peppers for more crunch and color.
- Mix in some chopped fresh herbs like basil or parsley to brighten the flavor.
How to Make La Scala Chopped Salad
Ingredients You’ll Need:
- 1 head romaine lettuce, chopped
- 1 cup yellow cherry tomatoes, halved
- 1/2 cup chickpeas (garbanzo beans), rinsed and drained
- 4 slices salami, torn into bite-sized pieces
- 1/4 cup crispy bacon bits
- 1/3 cup shaved Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Time You’ll Need:
This salad takes about 10-15 minutes to prepare. It’s quick to chop and toss, making it perfect for a speedy lunch or a fresh side dish. No cooking required! Just a few minutes to prep, mix, and serve.
Step-by-Step Instructions:
1. Prepare the Salad Base:
Start by chopping the romaine lettuce and putting it into a large salad bowl. Add the halved yellow cherry tomatoes and rinsed chickpeas. Give it a gentle toss to mix these fresh ingredients evenly.
2. Add Salami and Bacon:
Tear your salami slices into bite-sized pieces and add them to the bowl along with the crispy bacon bits. These will add a nice burst of flavor and texture to the salad.
3. Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk until the dressing looks smooth and combined.
4. Dress and Toss:
Pour the dressing over the salad ingredients. Toss everything gently but thoroughly so each bite is full of flavor without bruising the lettuce.
5. Add Parmesan and Serve:
Sprinkle the shaved Parmesan cheese on top. If you like, add extra lemon wedges or Parmesan for garnish. Serve immediately and enjoy this fresh, crunchy salad!
Can I Use Frozen Chickpeas in This Salad?
Yes! Just make sure to thaw them completely and drain well before adding to the salad. Rinsing helps remove any leftover starchy or canned taste.
How Long Can I Store Leftover La Scala Chopped Salad?
It’s best eaten fresh, but leftovers can be kept in an airtight container in the fridge for up to 1 day. Keep the dressing separate if possible to avoid soggy lettuce.
Can I Substitute Salami with Another Protein?
Definitely! Grilled chicken, turkey, or even smoked tofu make great alternatives. Just use about the same amount and toss it in as you would the salami.
What’s the Best Way to Keep the Lettuce Crisp?
Wash and dry your lettuce thoroughly before chopping. Add dressing just before serving and try not to let the salad sit too long once tossed.