Name: Famous La Scala Chopped Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian-American
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 and pepper; ⅓ cup grated Pecorino Romano cheese (or grated Parmesan cheese); 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

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Introduction

The Famous La Scala Chopped Salad is a vibrant, hearty dish packed with fresh greens, savory salami, and creamy mozzarella. Perfect for a light lunch or a side at dinner, this salad brings bold flavors together in a simple yet satisfying way.

A large white bowl filled with a shredded salad shows vibrant layers: bright green shredded lettuce forms the base with pale green and white cabbage mixed throughout; thin strips of dark red meat or sausage are scattered evenly on top; small round beige chickpeas are spread across the salad; fine white grated cheese is sprinkled lightly over everything, giving a textured look. A metal spoon is placed inside the bowl, and the bowl rests on a crumpled beige and green striped cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 and pepper
⅓ cup grated Pecorino Romano cheese (or grated Parmesan cheese)
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

Instructions

Step 1: In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, pepper, and grated Pecorino Romano cheese. Whisk well or close the jar’s lid and shake to fully blend the dressing.
Step 2: In a large bowl, mix together the shredded iceberg lettuce, shredded romaine lettuce, chickpeas, Italian salami, and shredded mozzarella cheese.
Step 3: Pour the prepared dressing over the salad ingredients and toss thoroughly to coat everything evenly.
Step 4: Serve the salad immediately for the best texture and flavor. Enjoy!

Tips & Variations

For extra crunch, add chopped celery or bell peppers to the salad mix.
Substitute the salami with pepperoni or cooked pancetta for a different flavor profile.
Prepare the dressing ahead of time and store it separately in the fridge to keep the salad crisp.
Use freshly grated Pecorino Romano for the best taste, but Parmesan works well as an alternative.

Storage

Store any leftover salad in an airtight container in the refrigerator for 1-2 days. Keep the dressing separate if possible to prevent the greens from wilting. To reheat chickpeas or salami (if preferred warm), warm gently before tossing with fresh lettuce and cheese.

How to Serve

A white bowl filled with a fresh salad containing shredded green lettuce as the base layer, mixed with thin slices of dark red salami scattered throughout, and light beige chickpeas spread evenly. The salad is topped with a light dusting of grated white cheese, adding texture and creaminess. The bowl rests on a beige cloth with green and white stripes, all set on a white marbled surface. A metal spoon is placed inside the bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

You can make a vegan version by omitting the cheese and salami, substituting with plant-based cheese and smoked tofu or tempeh for a similar texture and flavor.

What cheese can I use if I don’t have Pecorino Romano?

Grated Parmesan cheese is a great substitute and will provide a similarly salty and nutty flavor to the dressing.