The La Scala Chopped Salad is a fresh and colorful mix that brings together crisp lettuce, juicy tomatoes, crunchy cucumbers, and flavorful olives all chopped into perfect bite-sized pieces. It’s a salad that’s as much fun to eat as it is to look at, with a vibrant mix of textures and tastes in every forkful.
I love making this salad when I want something light but still filling, especially on warm days. The way all the ingredients are chopped up makes it easy to get a bit of everything in each bite. Adding a simple vinaigrette on top really brings out the flavors without hiding them, and I always find myself going back for just one more scoop.
What I really enjoy about the La Scala Chopped Salad is how easy it is to customize—whether I’m adding some feta cheese or swapping in different veggies, it always feels fresh and satisfying. It’s perfect as a side for a barbecue or even as a quick lunch on its own. This salad never fails to brighten up my day and my plate!
Key Ingredients & Substitutions
Romaine Lettuce: Romaine gives a nice crunch and fresh flavor. If you want, you can swap it for iceberg or butter lettuce for a different texture, but Romaine’s firm leaves hold up well when chopped.
Salami: Salami adds a salty, meaty bite. You can use pepperoni or cooked ham if you prefer something milder. For a vegetarian option, try smoked tofu or roasted chickpeas for extra protein.
Dried Cranberries: These bring a sweet-tart contrast. If you don’t have cranberries, raisins or chopped dried apricots work well too.
Chickpeas: Chickpeas add heartiness and a creamy texture. You can use canned for convenience, or swap with white beans if you like.
Parmesan Cheese: Parmesan adds a salty, nutty flavor. If you want a dairy-free option, sprinkle nutritional yeast instead for a similar taste.
How Do You Get the Perfect Chop and Balance in This Salad?
Chopping the ingredients evenly is the key to a good chopped salad. This way, every bite has a mix of flavors and textures. Here’s how to do it right:
- Wash and dry your lettuce well to keep it crisp.
- Chop the Romaine into small, even pieces—about ½ inch or smaller—to make it easy to eat.
- Cut the salami into cubes or strips similar in size to the lettuce pieces.
- Mix all ingredients gently to avoid bruising the lettuce.
- Dress the salad just before serving to keep it fresh and crunchy.
- Adding herbs at the end sends a fresh, fragrant touch that lifts the whole salad.
Equipment You’ll Need
- Large salad bowl – I prefer a big bowl so tossing all the chopped ingredients is easy and mess-free.
- Sharp knife – helps you chop the lettuce, salami, and herbs into even pieces quickly.
- Cutting board – keeps your prep area organized and safe.
- Measuring spoons and cups – for the dressing ingredients and cranberries.
- Whisk – makes mixing the dressing smooth and well combined.
- Grater or vegetable peeler (optional) – if you want to shave extra Parmesan on top.
Flavor Variations & Add-Ins
- Replace salami with grilled chicken, turkey, or shrimp for a lighter, more protein-rich salad.
- Swap cranberries with chopped dried apricots or raisins for a different sweetness.
- Add toasted nuts like almonds or walnuts for extra crunch and flavor.
- Mix in fresh herbs such as basil or oregano to boost aroma and freshness.
La Scala Chopped Salad
Ingredients You’ll Need:
For the Salad:
- 1 head Romaine lettuce, finely chopped
- 1/2 cup cooked chickpeas (garbanzo beans)
- 1/3 cup dried cranberries
- 1 cup salami, cut into small cubes or strips
- 1 cup croutons
- 1/3 cup shaved Parmesan cheese
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh thyme leaves (optional)
- Salt and pepper to taste
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. Most of this time is spent washing and chopping the ingredients, tossing everything together, and whisking the dressing. It’s a quick, fresh dish you can enjoy immediately!
Step-by-Step Instructions:
1. Prepare the Lettuce:
Wash the Romaine lettuce thoroughly, then chop it finely into bite-sized pieces. Place the chopped lettuce in a large mixing bowl to hold all the salad ingredients comfortably.
2. Add the Other Salad Ingredients:
Into the bowl with the lettuce, add the cooked chickpeas, dried cranberries, chopped salami, and croutons. Gently toss these together so the ingredients mix without bruising the lettuce.
3. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic. Add salt and pepper to taste and whisk until the dressing is smooth and well blended.
4. Dress and Toss the Salad:
Pour the dressing over the salad mixture. Toss everything well to evenly coat all the ingredients with the delicious lemon-Dijon dressing.
5. Add Fresh Herbs and Cheese:
Sprinkle the chopped dill and thyme (if using) over the salad, then toss lightly again. Finally, top the salad with shaved Parmesan cheese for a nice savory finish.
6. Final Touches and Serve:
Season the salad with extra salt and pepper if needed, then serve immediately for the freshest crunch and flavor. Enjoy your vibrant, hearty La Scala Chopped Salad!
Can I Use Frozen Chickpeas for This Salad?
Yes! Just make sure to thaw them completely and drain any excess water before adding them to the salad. This helps keep the salad crisp and prevents extra moisture.
Can I Make the Salad Ahead of Time?
You can prep the ingredients ahead, but toss the lettuce and dressing together right before serving to keep the greens fresh and crunchy.
What Can I Substitute for Salami?
Try pepperoni, cooked ham, or grilled chicken for a different twist. For a vegetarian option, smoked tofu or extra chickpeas work well.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Add fresh croutons and Parmesan before serving again to restore texture and flavor.