If you’re looking for a salad that combines flavor, texture, and a touch of elegance, look no further than Scala Chopped Salad. Inspired by the famous La Scala restaurant in Beverly Hills, this salad has become a celebrity favorite, known for its hearty ingredients and tangy red wine vinaigrette. It’s the kind of dish that can serve as a light lunch, a fulfilling dinner, or even a crowd-pleasing side. The blend of crisp lettuce, chickpeas, salami, mozzarella, and fresh basil will keep you coming back for more. Whether you’re hosting a dinner party or just want something quick and satisfying for yourself, this salad delivers big on taste.
Packed with fresh, simple ingredients, Scala Chopped Salad is so much more than your average leafy green mix. The chickpeas add protein and fiber, while the salami and mozzarella bring a savory richness that turns this salad into a full meal. The vinaigrette is tangy, zesty, and perfectly balanced, making every bite burst with flavor. Plus, it’s quick to put together, making it ideal for busy weeknights or meal prepping for the week ahead.
Why You’ll Love This Recipe
- Simple & Quick: With only a few ingredients and 15 minutes of prep time, this salad is quick and easy, making it the perfect solution for a busy day.
- Packed with Flavor: From the tangy red wine vinaigrette to the savory salami and creamy mozzarella, every bite is bursting with vibrant flavors.
- Healthy & Balanced: It’s packed with fiber, protein, and healthy fats, so it’s both satisfying and nutritious. This salad is the perfect balance of fresh veggies, protein, and creamy cheese.
- Customizable: Feel free to add your favorite proteins or vegetables to make it your own. You can even make it vegan or vegetarian by swapping out the salami and cheese.
- Perfect for Meal Prep: This salad is great for making ahead, and the ingredients keep well, so you can enjoy it for lunch or dinner throughout the week.
- Celebrity Favorite: Loved by foodies and celebrities alike, it’s an easy way to recreate the flavors of a famous dish in the comfort of your own home.
What Makes This Recipe Special?
What truly sets Scala Chopped Salad apart is its combination of textures and flavors. The crunch of iceberg lettuce, the freshness of romaine, the creaminess of mozzarella, and the savory bite of salami create a mouthwatering mix that never feels bland. The chickpeas add heartiness, while the dressing, made with red wine vinegar, Dijon mustard, garlic, and Pecorino, ties everything together in the most delightful way.
The salad is incredibly versatile. You can make it as light or as hearty as you like by adjusting the protein or adding more veggies. It’s a perfect way to use up fresh basil, and you can play around with the ingredients to suit your preferences. Whether you’re serving it as a side to a main course or enjoying it on its own, this salad brings a burst of freshness and flavor that will have you craving more.
Ingredients You’ll Need
- 1 head iceberg lettuce, finely chopped
- 1 head romaine lettuce, finely chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- ¼ lb Italian salami, julienned
- 2 cups shredded mozzarella
- â…“ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- ¼ cup grated Pecorino Romano or Parmesan
- Salt and freshly ground black pepper to taste
How to Make It Step-by-Step
- Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, Pecorino, salt, and pepper. Whisk until the dressing is well-combined and emulsified. If you like a little extra tang, feel free to add more vinegar or Dijon mustard to taste. - Prepare the Salad Greens
Finely chop the iceberg and romaine lettuce and place them in a large salad bowl. The combination of these two lettuces gives the salad the perfect crunch, with the iceberg offering crispness and the romaine adding some sturdiness. - Add the Chickpeas and Salami
Next, toss the chickpeas into the salad. They’re a great source of protein and fiber, making this salad filling and hearty. Add the julienned salami, which brings a salty, savory punch to the dish. If you’re making it vegetarian, you can substitute the salami with a vegetarian option, such as veggie deli slices or even more chickpeas. - Add the Mozzarella
Sprinkle the shredded mozzarella over the top of the salad. The mozzarella will melt slightly from the warmth of the ingredients, adding a creamy texture and flavor to each bite. - Toss with Dressing
Pour the dressing over the salad and toss everything together until the ingredients are evenly coated. Make sure every leaf of lettuce gets a nice coating of the tangy vinaigrette. - Garnish & Serve
Finish the salad with a sprinkle of extra Pecorino and a few cracks of freshly ground black pepper. This gives it a little extra flavor and a polished look. Serve immediately, or refrigerate it for up to 3 days (if you have leftovers).
Tips for Best Results
- Chill the Salad: If you have time, chill the salad for 15–20 minutes before serving. This helps the flavors meld together and makes it extra refreshing.
- Use Fresh Basil: Fresh basil gives the salad a lovely herbaceous flavor. If you don’t have fresh basil, you can use dried basil in a pinch, but fresh basil will always taste the best.
- Add More Protein: If you want to make the salad a more substantial meal, consider adding grilled chicken, shrimp, or even steak. These proteins pair wonderfully with the salad’s fresh and savory elements.
- Keep it Crisp: To ensure your salad stays crisp, store the lettuce, chickpeas, and salami separately from the dressing. Only toss the salad right before serving to maintain freshness.
Ingredient Substitutions & Variations
- Protein: Swap the Italian salami for grilled chicken, shrimp, turkey salami, or even tofu for a vegetarian option. These alternatives will still give the salad a hearty protein boost.
- Cheese: If you’re not a fan of mozzarella, you can use provolone, feta, or even goat cheese. Each type of cheese brings a different flavor and texture to the salad.
- Veggies: For extra veggies, try adding cucumber, cherry tomatoes, olives, or roasted artichoke hearts. These additions will give your salad a burst of color and flavor.
- Vegan Version: To make this salad vegan, swap the mozzarella for a plant-based cheese, and substitute the salami for veggie deli slices or even more chickpeas.
- Add Crunch: Toasted pine nuts or sunflower seeds are great additions to this salad for an extra crunch and a bit of richness.
Serving Suggestions
Scala Chopped Salad is perfect on its own, but it also pairs well with many dishes to make it a more rounded meal:
- Crusty Bread: Serve with some fresh, crusty bread to help scoop up the delicious vinaigrette.
- Soup: This salad pairs beautifully with a bowl of tomato soup, lentil soup, or a light vegetable soup.
- Wine: A glass of crisp white wine, such as Sauvignon Blanc or Chardonnay, complements the salad’s flavors beautifully.
- Grilled Protein: Serve the salad with grilled chicken, shrimp, or even steak to make it a more substantial meal.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: For a refreshing drink, pair this salad with sparkling water with a twist of lemon, or a light, crisp white wine. If you prefer non-alcoholic drinks, a fruity iced tea or lemonade would be a great complement.
- Sides: Serve this salad with a side of roasted vegetables, garlic bread, or a simple green bean almondine to make the meal complete.
How to Store and Reheat Leftovers
If you have leftovers, store the chopped salad ingredients (lettuce, chickpeas, salami, and cheese) in an airtight container in the fridge for up to 3 days. Keep the dressing in a separate container and only toss the salad with the dressing just before serving. Unfortunately, this salad doesn’t freeze well due to the creamy mozzarella and the nature of the ingredients.
Make-Ahead and Freezer Tips
This salad is perfect for meal prep. You can chop the lettuce, rinse the chickpeas, and prep the salami ahead of time, then store them separately. Make the dressing and keep it in a jar in the fridge, so when you’re ready to eat, all you need to do is toss everything together. The dressing will last for up to 4 days in the fridge, and the salad ingredients can last for about 3 days.
Common Mistakes to Avoid
- Overdressing the Salad: Start with a little dressing and add more if needed. Too much dressing can overwhelm the fresh flavors of the vegetables and chickpeas.
- Not Tossing Immediately: Toss the salad right before serving to prevent the lettuce from wilting. If the salad sits too long with the dressing, the crispness will be lost.
- Using Pre-Shredded Cheese: Always grate your cheese yourself. Pre-shredded cheese contains additives that can affect the texture and taste of the salad.
Frequently Asked Questions (FAQ)
- What’s the origin of this salad?
Scala Chopped Salad became famous at the La Scala restaurant in Beverly Hills and has been a celebrity favorite for years. - Can I prep this salad ahead of time?
Yes! You can prepare all the ingredients ahead of time, just store the dressing separately. When ready to serve, toss everything together. - What kind of lettuce works best?
A mix of iceberg and romaine gives the perfect balance of crunch and freshness. - Can I make this salad vegetarian?
Yes! Simply omit the salami and increase the amount of chickpeas, or add a meat-free alternative like veggie deli slices.
Cooking Tools You’ll Need
- Large salad bowl
- Small bowl or jar for the dressing
- Knife and cutting board for chopping
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Scala Chopped Salad
Ingredients
- 1 head iceberg lettuce, finely chopped
- 1 head romaine lettuce, finely chopped
- 1 can chickpeas, drained and rinsed (15 oz)
- 1/4 lb Italian salami, julienned
- 2 cups shredded mozzarella
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup grated Pecorino Romano or Parmesan
- to taste salt
- to taste freshly ground black pepper
Instructions
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, Pecorino, salt, and pepper until well combined.
- In a large salad bowl, mix the chopped iceberg and romaine lettuce.
- Add the chickpeas, salami, and shredded mozzarella to the greens.
- Pour the dressing over the salad and toss until evenly coated.
- Sprinkle with extra Pecorino and cracked pepper before serving.
