I love making this Famous La Scala Chopped Salad because it is fresh, crunchy, flavorful, and incredibly satisfying. This classic salad became popular for its perfect balance of crisp lettuce, savory salami, creamy cheese, and tangy dressing. I enjoy serving it as a light lunch, a dinner side dish, or even a complete meal when I want something refreshing yet filling.
Why You’ll Love This Recipe
I love how simple and quick this salad is to prepare while still tasting restaurant-quality. The finely chopped ingredients create the perfect bite every time, and the homemade dressing brings everything together beautifully. I also enjoy how customizable this salad can be depending on what I have in the kitchen. It is perfect for meal prep, gatherings, or busy weekdays when I want something fresh and delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 head iceberg lettuce, finely chopped
1 head romaine lettuce, finely chopped
1 cup Italian salami, julienned
1 cup shredded mozzarella cheese
1 can (15 ounces) chickpeas, drained and rinsed
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
For the dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
I start by washing and drying the iceberg and romaine lettuce thoroughly before finely chopping them.
I place the chopped lettuce into a large salad bowl.
I add the julienned salami, shredded mozzarella, chickpeas, Parmesan cheese, and chopped parsley.
In a small bowl or jar, I whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until smooth.
I pour the dressing over the salad and toss everything together until evenly coated.
I serve the salad immediately for the freshest texture and flavor.
Servings and timing
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Variations
I sometimes swap the salami for turkey, grilled chicken, or pepperoni when I want a different flavor. I also like adding cherry tomatoes, cucumbers, or sliced olives for extra freshness. When I want a vegetarian version, I simply leave out the salami and add extra chickpeas or white beans. For a sharper flavor, I occasionally replace the mozzarella with provolone cheese.
storage/reheating
I store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Keeping the dressing separate helps the lettuce stay crisp. When I am ready to eat, I toss the salad with the dressing just before serving. Since this is a cold salad, I do not reheat it.
FAQs
Can I make this salad ahead of time?
I often prepare the ingredients a few hours ahead and keep the dressing separate until serving time to maintain freshness.
What type of salami works best?
I usually use Italian dry salami because it gives the salad its classic flavor, but Genoa salami also works well.
Can I use only one type of lettuce?
I can use just iceberg or romaine if needed, though I enjoy the combination because it gives the salad extra texture.
Is this salad gluten-free?
I find that the salad is naturally gluten-free as long as all packaged ingredients, especially the salami and mustard, are certified gluten-free.
Can I use bottled dressing instead?
I prefer the homemade dressing because it tastes fresher, but a good-quality Italian vinaigrette can work in a pinch.
Conclusion
I enjoy making this Famous La Scala Chopped Salad whenever I want something crisp, hearty, and full of flavor. The combination of finely chopped ingredients and tangy dressing creates a refreshing salad that feels both simple and special. It is a recipe I keep coming back to because it is easy to prepare and always satisfying.
A fresh and crunchy Famous La Scala Chopped Salad made with crisp iceberg and romaine lettuce, savory Italian salami, mozzarella cheese, chickpeas, Parmesan, and a tangy homemade vinaigrette. This hearty salad is perfect as a light lunch, side dish, or satisfying main meal.
Ingredients
1 head iceberg lettuce, finely chopped
1 head romaine lettuce, finely chopped
1 cup Italian salami, julienned
1 cup shredded mozzarella cheese
1 can (15 ounces) chickpeas, drained and rinsed
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Wash and thoroughly dry the iceberg and romaine lettuce, then finely chop them.
Place the chopped lettuce into a large salad bowl.
Add the julienned salami, shredded mozzarella cheese, chickpeas, grated Parmesan cheese, and chopped parsley.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until fully combined.
Pour the dressing over the salad and toss well until evenly coated.
Serve immediately for the freshest texture and flavor.
Notes
For best texture, keep the dressing separate until ready to serve.
Italian dry salami or Genoa salami both work well in this recipe.
You can substitute mozzarella with provolone for a sharper flavor.
Add cherry tomatoes, cucumbers, or olives for extra freshness.
To make it vegetarian, omit the salami and add extra chickpeas or white beans.
This salad is naturally gluten-free if all packaged ingredients are certified gluten-free.
