La Scala Chopped Salad is a colorful and crunchy mix that feels fresh and light every time. It’s packed with crisp lettuce, juicy tomatoes, fresh cucumbers, and plenty of other tasty veggies, all chopped into bite-sized pieces for easy eating. The salad is dressed with a zesty dressing that ties everything together with just the right amount of tang.
I love making La Scala Chopped Salad when I want something quick but satisfying. The best part is how the textures play off each other—the crunch from the veggies and the smooth, flavorful dressing. I usually chop everything up in advance so it’s ready to go when I’m hungry, and it’s a great way to get a good serving of fresh veggies in one bowl.
It’s my go-to for casual meals when I want something healthy but still full of flavor. I often serve it alongside grilled chicken or some warm crusty bread to make a simple, delicious meal. Everyone who tries it tends to come back for seconds, which always makes me feel like I nailed it!
Key Ingredients & Substitutions
Romaine Lettuce: Romaine gives this salad its crisp crunch and fresh flavor. If you want a softer bite, try using butter lettuce or mixed greens instead. I like Romaine for its sturdy texture that holds up well to the dressing.
Salami: Salami adds a nice salty, meaty touch. If you prefer less fat or no pork, turkey or chicken deli slices work fine too. For a vegetarian option, try smoked tofu or olives for a similar umami flavor.
Capers: These little bursts of briny flavor really lift the salad. If you can’t find capers, chopped green olives or even a splash of lemon juice can bring a fresh tanginess.
Parmesan Cheese: Fresh shaved Parmesan adds sharpness and nuttiness. You can swap for pecorino Romano or Grana Padano if you like. For dairy-free, nutritional yeast flakes offer a cheesy note.
Croutons: Croutons add crunch and a toasty flavor. Buy or make your own from sturdy bread like sourdough or French bread. For gluten-free, try toasted nuts or seeds instead.
How Can You Make the Dressing Blend Smoothly and Flavorful?
The dressing is key for tying all ingredients together. It’s simple but needs a good mix.
- Use a small bowl and a whisk or fork to mix the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Whisk briskly until the ingredients combine into a smooth, slightly thick dressing with no separation—this means it is emulsified.
- If you want a creamier texture, add a little honey or a spoonful of mayonnaise or Greek yogurt.
- Always taste and adjust salt and pepper to balance acidity and richness before dressing the salad.
- Dress the salad just before serving to keep the greens crisp and fresh.
Equipment You’ll Need
- Large salad bowl – I like a big bowl so I can toss everything easily without spills.
- Whisk or fork – helps you blend the dressing smoothly for even flavor.
- Measuring spoons – for precise amounts of oil, vinegar, and mustard.
- Knife and cutting board – for chopping lettuce, cherry tomatoes, and salami.
Flavor Variations & Add-Ins
- Use grilled chicken or turkey slices instead of salami for more protein.
- Swap Parmesan for crumbled feta or blue cheese for a different tang.
- Add sliced red onions or bell peppers for extra crunch and flavor.
- Include fresh herbs like basil or parsley to brighten the salad.
La Scala Chopped Salad
Ingredients You’ll Need:
Salad:
- 4 cups Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ⅓ cup capers, drained
- ½ cup salami, cut into bite-sized strips
- ¼ cup shaved Parmesan cheese
- ½ cup croutons
- Freshly ground black pepper, to taste
- ½ teaspoon dried oregano (optional)
Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. It’s a quick and easy salad perfect for a refreshing lunch or side dish.
Step-by-Step Instructions:
1. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk until the dressing is smooth and well combined.
2. Combine the Salad Ingredients:
In a large mixing bowl, add the chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, and drained capers. Toss gently.
3. Add Salami and Dressing:
Add the salami strips to the bowl. Pour the dressing over the salad and toss everything gently to coat all ingredients evenly.
4. Serve It Up:
Transfer the salad into a serving bowl or onto individual plates. Top it with shaved Parmesan cheese and sprinkle with croutons. Finish by adding freshly ground black pepper and, if you like, some dried oregano.
5. Enjoy!
Serve immediately for fresh, crunchy, and flavorful salad that everyone will love.
Can I Use a Different Type of Lettuce?
Yes! While Romaine is ideal for its crunch, you can substitute with iceberg or a mix of baby greens for a softer texture.
How Long Can I Store Leftover Salad?
For best freshness, store any leftovers without croutons in an airtight container in the fridge and eat within 1-2 days. Add croutons just before serving to keep them crispy.
Can I Make the Dressing Ahead of Time?
Absolutely! You can prepare the dressing up to 3 days in advance and keep it refrigerated. Whisk again before pouring over the salad.
What Can I Use Instead of Salami?
If you want a different protein, try turkey, grilled chicken, or for a vegetarian option, marinated tofu or olives can add flavor and texture.
