This La Scala Chopped Salad is packed with fresh veggies like tomatoes, cucumbers, and bell peppers, mixed with a tasty Italian dressing. It’s crunchy, colorful, and oh-so-refreshing!
Whenever I make it, I can’t help but feel like a salad chef! Plus, it’s a perfect side or a light lunch that keeps me feeling great. Who knew healthy could taste this good? 🥗
Key Ingredients & Substitutions
Romaine & Iceberg Lettuce: These lettuces provide a great crunch and freshness. If you can’t find them, any leafy greens like spinach or kale could work too, but the texture will differ.
Radicchio or Red Cabbage: They add color and a slight bitterness. You can substitute with green cabbage if needed, but radicchio offers a unique flavor.
Chickpeas: They bring protein and texture to the salad. For a different taste, consider black beans or kidney beans as alternatives. They will change the flavor, but still delicious!
Salami: This adds a savory kick. You can swap it with turkey or chicken slices for a lighter option, or omit it for a vegetarian version.
Cheese: Provolone is my favorite here, but mozzarella or even feta can substitute well. Remember that feta will add a saltier flavor!
What’s the Best Way to Prepare the Vegetables?
Chopping and shredding the vegetables correctly is key to the salad’s appeal. Here’s how to ensure they’re perfect:
- Start with the romaine, iceberg, and radicchio. A sharp knife makes cleaner cuts and helps keep the texture crisp.
- Rinse the greens thoroughly to remove any dirt, then dry them with a salad spinner or paper towels. Wet greens won’t hold the dressing well!
- Finely shred all the lettuces and radicchio to promote even mixing and balancing of flavors.
- For the chickpeas, draining and rinsing removes the canned taste and any excess sodium.
Toss the veggies gently once combined to keep them from bruising. A skilled touch goes a long way!
Famous La Scala Chopped Salad
Ingredients:
- 3 cups romaine lettuce, finely shredded
- 2 cups iceberg lettuce, finely shredded
- 1 cup radicchio or red cabbage, finely shredded
- 1 cup cooked chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup salami, cut into thin matchsticks
- 1/2 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup pepperoncini peppers, sliced (optional, for a tangy heat)
- 1/4 cup red onion, finely chopped (optional)
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Pinch of sugar or honey (optional, to balance acidity)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. It’s quick and easy to assemble, making it perfect for a refreshing meal or side dish. No need to let it chill for too long—just mix and enjoy!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by finely shredding the romaine, iceberg, and radicchio (or red cabbage). Rinse the greens well and make sure to dry them thoroughly using a salad spinner or paper towels. This helps the dressing stick better!
2. Combine the Base Ingredients:
In a large mixing bowl, combine the shredded lettuces with the cooked chickpeas. This will be the base of your salad and adds lots of fiber!
3. Add the Flavor:
Toss in the thinly sliced salami, provolone cheese, Parmesan cheese, and if you’re using them, the sliced pepperoncini peppers and finely chopped red onion. Give everything a gentle toss to mix evenly without bruising the greens.
4. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and a little salt and pepper. If you want to balance the acidity, add a pinch of sugar or honey. Mix until everything is well combined.
5. Dress the Salad:
Pour the dressing over the salad and toss well until all the ingredients are coated in the delicious dressing. Make sure every bite is flavorful!
6. Taste and Adjust:
Take a moment to taste the salad. If you’d like more flavor, sprinkle in some extra salt, pepper, or lemon juice to suit your taste!
7. Serve and Enjoy:
For the best crunchy texture, serve the salad immediately. You can also chill it for a short bit if you prefer, but it’s wonderful fresh. Enjoy this vibrant, crunchy, and satisfying La Scala chopped salad as a perfect side for any meal or a hearty light lunch!
FAQ about the Famous La Scala Chopped Salad
Can I Make This Salad Ahead of Time?
Yes! You can prepare the vegetables and dressing separately a few hours in advance. Just combine them right before serving to maintain the crispiness of the greens.
What Can I Substitute for Chickpeas?
You can use black beans, kidney beans, or even edamame for a different flavor and texture. Just be sure to drain and rinse them well before adding to the salad!
How Do I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting.
Can I Make This Salad Vegetarian or Vegan?
Absolutely! Simply omit the salami and cheese for a vegetarian version or substitute with vegan cheese alternatives. This salad is still delicious without those ingredients!
