introduction
Famous La Scala Chopped Salad is a crunchy, savory bowl of Hollywood flair you can toss together any night of the week. This version balances crisp romaine, salty Genoa salami, creamy mozzarella, and hearty chickpeas with a bright red wine vinaigrette — perfect for meal prep, potlucks, or a light dinner that still feels decadent. If you enjoy hearty, make-ahead mains alongside this salad, try the classic homemade meatloaf recipe for a comforting combo.
Why You’ll Love This Famous La Scala Chopped Salad
- Bold, balanced flavors — salty salami, creamy cheese, and tangy dressing.
- Quick to make — ready in about 15–20 minutes.
- Meal-prep friendly — holds up well in the fridge for 2–3 days.
- Family-friendly — loved by kids and adults; easy to pack for lunches.
- Flexible — swap ingredients to suit what’s in your fridge.
Ingredients Needed :
Salad
- 2 heads romaine lettuce, finely chopped
- 1 can (15 oz) chickpeas, rinsed and drained
Protein & Cheese
- 1 cup finely chopped Genoa salami
- 1 cup shredded mozzarella
Dressing
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
Pantry & Seasoning
- Salt and black pepper, to taste
Step-by-Step Instructions :
- Finely chop the romaine lettuce, salami, and mozzarella.
- Rinse and drain chickpeas thoroughly.
- In a bowl, whisk olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper to make the dressing.
- Combine all chopped ingredients and chickpeas in a large salad bowl.
- Pour the dressing over the salad and toss until evenly coated.
- Let the salad sit for 5–10 minutes to soak in the flavors.
- Serve chilled, optionally topped with grated Parmesan.
Serving Suggestions Famous La Scala Chopped Salad
- Serve as a main with crusty bread or garlic toast.
- Pair with grilled chicken or shrimp for extra protein.
- Bring to picnics or potlucks — keep dressing separate until ready to serve if traveling.
- Top with toasted pine nuts or sunflower seeds for extra crunch.
Tips for Success Famous La Scala Chopped Salad
- Chop everything uniformly so each bite has a balanced mix of ingredients.
- Dry the romaine well after washing so the dressing clings, not pools.
- Taste the dressing and adjust acidity with more vinegar or a pinch of sugar if needed.
- Make the dressing ahead and toss just before serving to keep the salad crisp.
- If packing for lunch, store dressing in a small container and add right before eating.
variation (if any)
- Vegetarian swap: omit the salami and add roasted red peppers or marinated artichokes for a savory punch.
- Mediterranean twist: swap mozzarella for feta and add chopped olives, cucumber, and a squeeze of lemon.
FAQs
Q: How long will this salad stay fresh in the fridge?
A: When stored in an airtight container, the salad keeps well for 2–3 days. Keep the dressing separate if you want the romaine extra-crisp.
Q: Can I substitute another bean for the chickpeas?
A: Yes — cannellini or great northern beans work well for a creamier texture.
Q: Is Genoa salami necessary?
A: It gives the salad its classic salty, savory character, but you can substitute pepperoni, soppressata, or omit for a milder flavor.
Q: Can I make this salad vegan?
A: Make it vegan by using a plant-based salami or omitting the salami and swapping mozzarella for a dairy-free cheese alternative.
Ingredients
Salad
- 2 heads romaine lettuce, finely chopped
- 1 can (15 oz) chickpeas, rinsed and drained
Protein & Cheese
- 1 cup finely chopped Genoa salami
- 1 cup shredded mozzarella
Dressing
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
Pantry & Seasoning
- to taste Salt and black pepper
Instructions
Preparation
- Finely chop the romaine lettuce, salami, and mozzarella.
- Rinse and drain chickpeas thoroughly.
- In a bowl, whisk olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper to make the dressing.
- Combine all chopped ingredients and chickpeas in a large salad bowl.
- Pour the dressing over the salad and toss until evenly coated.
- Let the salad sit for 5–10 minutes to soak in the flavors.
- Serve chilled, optionally topped with grated Parmesan.
