Dinner

Famous La Scala Chopped Salad Recipe

ByHarry Bern January 11, 2026January 11, 2026

Introduction

The Famous La Scala Chopped Salad is a vibrant and flavorful dish packed with fresh greens, savory salami, and creamy mozzarella. It’s perfect as a light meal or a refreshing side that comes together quickly with a tangy homemade dressing.

A white bowl filled with a mixed salad shows thin shredded green lettuce as the base layer, sprinkled with light beige chickpeas evenly spread throughout. Thin strips of dark reddish cured meat are scattered on top, adding contrast. The salad is lightly dusted with white grated cheese, giving a textured, fine topping. The bowl sits on a striped cloth with shades of green and beige, placed on a white marbled surface. A metal spoon partially rests inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
3 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
½ teaspoon kosher salt and pepper
⅓ cup grated Pecorino Romano cheese (or grated Parmesan cheese)
1 head shredded iceberg lettuce (5–6 cups)
1 head shredded romaine lettuce (4–5 cups)
1 (15-ounce) can chickpeas, drained and rinsed
¼ lb (4 ounces) Italian salami, thinly sliced
2 cups shredded mozzarella cheese

Instructions

Step 1: In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, pepper, and grated cheese. Whisk well or close the jar and shake to blend the dressing thoroughly.
Step 2: In a large bowl, add the shredded iceberg and romaine lettuces, rinsed chickpeas, sliced Italian salami, and shredded mozzarella cheese. Pour the dressing over the salad and toss until everything is evenly coated.
Step 3: Serve immediately to enjoy the fresh flavors, or refrigerate leftovers for up to 1–2 days. For convenience, store the dressing separately if preparing in advance.

Tips & Variations

For a vegetarian version, omit the salami and add roasted chickpeas or toasted nuts for extra texture.
Use fresh lemon juice instead of vinegar for a lighter dressing twist.
Try adding chopped fresh herbs like basil or parsley to brighten up the salad.
Substitute mozzarella with provolone or fontina for a different flavor profile.

Storage

Keep leftovers in an airtight container in the refrigerator for 1–2 days. The salad is best enjoyed fresh but can be reheated slightly if desired, though the textures are ideal when served cold or at room temperature. Store the dressing separately to maintain crisp lettuce when prepping ahead.