La Scala Chopped Salad is a fresh and colorful mix that’s full of crunchy veggies, salty cheese, and a zesty dressing that ties it all together. You’ll find crisp lettuce, ripe tomatoes, cucumbers, olives, and some tangy feta or mozzarella, all chopped up into bite-sized pieces for easy eating. It’s a simple salad, but the combination of flavors and textures makes it feel special and really satisfying.
I love making this salad when I want something light but still filling. The best part is how easy it is to toss everything together quickly, so it’s perfect for busy weeknights or a casual lunch. I usually add a little extra olive oil and a splash of lemon juice to brighten it up. It’s also great if you want something to pair with grilled chicken or fish.
One of my favorite things about the La Scala Chopped Salad is how versatile it is. You can add any veggies you have on hand or swap out the cheese depending on what you like best. It’s always a crowd-pleaser when I bring it to potlucks or family dinners because everyone loves the fresh, crisp flavors that really complement all kinds of meals.
Key Ingredients & Substitutions
Romaine Lettuce: Romaine’s crunch is essential here. If you want a softer texture, swap with butter lettuce or iceberg. Just keep it fresh and crisp for the salad’s base.
Cured Meat: Bresaola or prosciutto gives a tasty, salty touch. You can substitute with salami, pancetta, or even omit for a vegetarian option.
Parmesan Cheese: Shaved and shredded Parmesan add nuttiness and depth. Pecorino Romano or Asiago work well if you want a slightly different flavor.
Chickpeas: Roasted chickpeas add crunch and a bit of earthiness. You can replace with toasted nuts like pine nuts or almonds for a different crisp element.
Avocado: Adds creaminess and balances the salty, tangy flavors. If you don’t have avocado, try diced cucumber or green apple for fresh bites.
How Can You Make the Dressing Bright and Flavorful?
The dressing is simple but key to making the salad pop. Whisk olive oil, lemon juice, garlic, salt, and pepper to a smooth mix. Make sure to add enough lemon juice for brightness.
- Use fresh lemon juice for the best zing.
- Whisk the garlic well to spread flavor without overpowering.
- Taste and adjust salt to balance all flavors.
- Drizzle the dressing slowly over salad and toss gently to coat evenly without bruising.
This fresh dressing keeps the salad lively while complementing rich cheese and cured meat perfectly.
Equipment You’ll Need
- Large salad bowl – I prefer a big bowl so I can toss everything easily and evenly coat the ingredients with dressing.
- Sharp chef’s knife – makes chopping the lettuce, tomatoes, and other ingredients quick and safe.
- Cutting board – I like a sturdy, non-slip board for chopping all the veggies and meats.
- Whisk or fork – for mixing the dressing smoothly.
- Measuring spoons and cups – to get the perfect balance of ingredients for the dressing.
- Small roasting pan – if you want to roast the chickpeas yourself for extra crunch.
Flavor Variations & Add-Ins
- Swap cured meat with grilled chicken or shrimp—great for a protein boost or if you prefer a lighter version.
- Add a handful of fresh herbs like basil, oregano, or mint to make it more herbal and fragrant.
- Include sliced red onions or bell peppers for more color and crunch.
- Use different cheeses like feta or pecorino for a salty, tangy twist.
La Scala Chopped Salad
Ingredients You’ll Need:
- 3 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 avocado, diced
- ½ cup cooked or fried chickpeas (for crunch)
- 6-8 slices cured meat such as bresaola or prosciutto, torn into pieces
- ¼ cup shaved Parmesan cheese (or similar hard cheese)
- ¼ cup shredded Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- Salt and black pepper, to taste
How Much Time Will You Need?
This salad comes together in about 15 minutes. If you want to roast chickpeas yourself, add 20 more minutes for roasting and cooling. It’s quick, fresh, and perfect for a healthy meal or side.
Step-by-Step Instructions:
1. Prepare the Chickpeas:
If you’re making your own crispy chickpeas, roast them with a little olive oil and seasoning until golden and crunchy. Let them cool before adding to the salad.
2. Mix Fresh Ingredients:
In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, avocado, and fresh parsley. Toss gently to blend.
3. Add Meat and Chickpeas:
Evenly scatter the torn pieces of cured meat over the salad. Sprinkle the crispy chickpeas on top to add texture and flavor.
4. Dress and Assemble:
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to create a bright dressing. Pour over the salad and toss gently, ensuring everything is coated well.
5. Add Cheese and Serve:
Top the salad with shaved and shredded Parmesan cheese for a rich, salty boost. Serve right away and enjoy the mix of fresh crunch, savory meat, and tangy cheese.
Can I Use Frozen Chickpeas for This Salad?
Yes! If using frozen chickpeas, thaw them completely and pat dry before roasting to ensure they get crispy. This helps avoid excess moisture that can make the salad soggy.
Can I Make La Scala Chopped Salad Ahead of Time?
You can prep the veggies and roasted chickpeas a few hours ahead, but add the avocado and dressing just before serving to keep everything fresh and prevent browning.
What Can I Substitute for Cured Meat?
If you’d like to skip cured meats, grilled chicken, shrimp, or even roasted vegetables make great alternatives that keep the salad hearty and flavorful.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 1 day. Avocado may darken, so consider keeping it separate and adding fresh before serving again.