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This bright and zesty chopped salad is inspired by the iconic one served at LA’s La Scala restaurant. It is loaded with crisp lettuce, creamy chickpeas, savory salami, and plenty of cheese all tossed in a tangy homemade dressing. Perfect for lunch or dinner when you crave something fresh and satisfying but do not want to spend much time in the kitchen.
I first tried making this salad after seeing it all over food blogs and social media. Now it is a regular feature at our table especially in summer when cool salads are all we want for lunch.
Ingredients
- Iceberg lettuce: For crunch and refreshing texture look for a firm tight head
- Romaine lettuce: Adds more greens and slight bitterness pick a fresh head with crisp leaves
- Chickpeas: For plant-based protein and creamy contrast choose canned chickpeas with no added salt for best flavor
- Italian salami: Infuses the salad with rich savory bites use a high-quality salami from the specialty cheese case rather than thin deli slices
- Mozzarella cheese: Creates creamy cheesy goodness in every bite freshly shredded melts better into the salad
- Pecorino Romano or parmesan cheese: For a salty savory boost grate your own for the best flavor
- Extra virgin olive oil: The base of the dressing go for a robust bottle with a peppery finish
- Red wine vinegar: Brings acidity to balance the hearty flavors wine-based is best for tang
- Dijon mustard or dry mustard: Blends the dressing and adds a zippy punch use true Dijon for richness
- Garlic: Gives the dressing a pungent kick use fresh cloves for brightest flavor
- Kosher salt and black pepper: Round everything out taste and adjust as you toss
Step-by-Step Instructions
- Make the Dressing:
- Measure out the olive oil red wine vinegar minced garlic Dijon mustard salt pepper and grated Pecorino Romano cheese. Combine everything in a small bowl or jar. Whisk briskly or shake in the jar with the lid on until the dressing is creamy and well combined. Let it sit a few minutes so the flavors meld.
- Prepare the Salad Base:
- Wash and dry the iceberg and romaine lettuce. Use a sharp knife to shred both into thin ribbons. Fill a large mixing bowl with the shredded lettuce so the leaves stay airy and crisp.
- Add the Salad Ingredients:
- Drain and rinse canned chickpeas thoroughly. Slice the Italian salami into thin strips or small squares for easy eating. Add chickpeas chopped salami and shredded mozzarella cheese to the bowl with the lettuce.
- Dress and Toss the Salad:
- Pour the prepared dressing evenly over the salad ingredients. Use tongs to toss everything together gently until every bite is coated with dressing and the ingredients are well distributed. Taste and add more salt or pepper if needed.
- Serve and Enjoy:
- Pile the dressed salad into bowls or plates and serve immediately for peak crunch and freshness. Add an extra sprinkle of grated cheese over the top if you like.
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My favorite part of this salad has to be the salty nuggets of Pecorino Romano. My kids always battle over the strands of cheese left at the bottom of the bowl because they soak up all the dressing and pack so much flavor. It reminds me of family lunches where my sister and I would race to finish so we could be the one to scoop up the cheesy bits.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days. For best texture store the dressing and salad separately and toss just before serving so the lettuce stays crisp. If you are meal prepping pack individual salads with dressing on the side.
Ingredient Substitutions
You can use turkey or chicken instead of salami for a lighter version or skip the meat entirely for a vegetarian salad. Swap mozzarella for provolone or fontina. Try cannellini beans instead of chickpeas if you like a milder flavor. For extra crunch toss in some sliced radishes or cucumbers.
Serving Suggestions
This salad can be a meal on its own but also makes a great side dish for grilled chicken fish or steak. Serve with warm crusty bread to soak up the delicious dressing. I sometimes add a handful of cherry tomatoes or roasted peppers for even more color and variety.
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Cultural and Historical Context
La Scala in Beverly Hills has been a celebrity favorite since the 1950s and their chopped salad is legendary. The secret is in the fine shredding and that bracing vinegar-forward dressing. This homemade version captures what made the original salad so craveable and easy to adapt to your own taste.
Frequently Asked Questions
- → What makes this salad unique?
The combination of Italian salami, chickpeas, and a pecorino-rich vinaigrette gives this salad signature savory flavor and hearty texture.
- → Can I use another type of cheese?
Yes, grated parmesan works well if you don’t have Pecorino Romano available, or try a mild provolone for a twist.
- → How should I serve this salad?
Enjoy it as a main course for lunch or dinner, or serve it as a vibrant side alongside grilled steak, chicken, or seafood.
- → How long can leftovers be stored?
Store leftovers in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving.
- → Are there substitutions for Italian salami?
Feel free to swap Italian salami for turkey or chicken salami, or omit it for a vegetarian version.