Easy Famous La Scala Chopped Salad Recipe | Fresh & Iconic Dish
Prepare the famous La Scala chopped salad with this easy recipe. Crisp lettuce, salami, mozzarella, chickpeas, and tangy mustard vinaigrette create a refreshing, flavorful salad perfect for lunch, dinner, or entertaining.
Equipment
- Large salad bowl
- Sharp knife
- Cutting board
- Whisk or jar for dressing
Ingredients
Salad Base:
- 1 head romaine lettuce, finely chopped
- 1 head iceberg lettuce, finely chopped
- 1 cup chickpeas (canned, drained)
- 1 cup Genoa salami, finely diced
- 1 cup mozzarella (or Pecorino Romano), cubed
Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt & pepper to taste
Optional Garnishes:
- Crusty bread, lemon zest, fresh herbs
Instructions
- Prepare Dressing Whisk olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified. Chill for 30 minutes if possible.
- Chop Ingredients Finely chop romaine, iceberg, salami, and mozzarella. Drain chickpeas. Place all ingredients in a large salad bowl.
- Toss Salad Add dressing to salad just before serving. Toss gently to coat evenly without bruising lettuce.
- Serve Plate immediately with crusty bread or light pasta. Garnish with lemon zest or fresh herbs.
Notes
- Chop finely: Authentic fork-friendly texture.
- Use quality salami: Elevates flavor.
- Chill dressing: Enhances taste and keeps salad crisp.
- Variations: Swap salami for turkey or vegetarian deli slices; mozzarella for feta or parmesan.
- Storage: Keep undressed salad up to 2 days; dressing lasts 3–4 days refrigerated.