The clatter of plates, the soft hum of the refrigerator, and the warm scent of garlic and olive oil coming from the salad bowl—that is the sound of my kitchen on a good night. My kids set the table while I chop, and somehow the ordinary act of tossing a salad becomes the part of dinner everyone circles around. If your pantry needs a quick spark of ideas, I often turn to Trader Joe’s staples for easy add-ins and inspiration that keep weeknight dinners bright and simple.
Why This Famous La Scala Chopped Salad Recipe Feels Like Home
There is a comfort to chopping, mixing, and sharing that reminds me of Sunday afternoons at my grandmother’s house. The Famous La Scala Chopped Salad Recipe brings that feeling to life with crunchy lettuce, creamy cheese, and savory salami in every bite.
This salad tastes like a hug because it balances textures and flavors—crisp iceberg, tender romaine, salty Pecorino, and the bright zip of red wine vinegar. It comes together fast, uses few dishes, and still feels special enough for guests.
Why Famous La Scala Chopped Salad Recipe is Our New Family Favorite
This recipe works for busy nights because prep is fast and the results please everyone. It is easy to scale up for a crowd or make a small batch for two. The dressing is simple but bold, and the salami adds a playful, meaty note that kids and adults both love.
It is forgiving too: swap cheeses, skip the salami for a vegetarian twist, or add whatever crunchy topping you have on hand. The important part is gathering around the bowl and letting everyone scoop what they love.
How to Make Famous La Scala Chopped Salad Recipe, The Heartwarming Way
“This is where the magic happens—when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”
In a few lively steps you will make a dressing that sings, shred two lettuces for great texture, and toss everything together so each forkful has balance. Watch for visual cues: the dressing should look glossy, the lettuce should be bright and not wilted, and the salad should glisten with cheese.
Once you get the hang of the rhythm—chop, dress, toss—it becomes a reassuring part of weeknight cooking that still feels like a treat.
Ingredients You’ll Need
Gathering things ahead makes the whole process calm and fast. Lay out your bowl and tools, and remember: the best salads use good, simple ingredients.
1/3 cup extra virgin olive oil
3 Tablespoons red wine vinegar
2 cloves garlic minced
3 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
1/2 teaspoon kosher salt and pepper
1/3 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)
1/4 lb ((4 ounces) Italian salami (thinly sliced)
2 cups shredded mozzarella cheese
Don’t skip the Pecorino if you can help it—it adds salty depth that lifts the whole bowl. But if you need to swap, parmesan will still give you that savory finish. If you like a classic creamy Caesar balance, you might enjoy the same flavor logic found in a classic restaurant Caesar salad, which also relies on a few strong ingredients to make a big impact.
Step-by-Step Overview: Keeping It Simple
This is short and practical: make the dressing first, shred your lettuces, combine the chickpeas and salami, then toss with cheese and dressing. Aim for contrast—soft chickpeas, crisp lettuce, salty salami, and melting mozzarella.
Preparing Famous La Scala Chopped Salad Recipe Without the Stress
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Add all of the salad dressing ingredients to a small bowl or small jar. Whisk everything together or close the lid and shake to combine.
Tip: Use a jar with a tight lid and give it a good shake for a minute to emulsify the dressing. It makes a silky finish, and it’s easier than constant whisking. -
To a large bowl, add the shredded lettuce, chickpeas, Italian salami, and mozzarella cheese. Pour the prepared dressing on top and toss to coat.
Tip: Toss gently but thoroughly so every leaf gets a touch of dressing. If the salad looks too dry, add a little more olive oil by the teaspoon. -
Enjoy this la scala salad recipe right away. Store leftovers in the fridge for 1-2 days. Store the dressing separately to prep in advance.
Tip: If you must make this ahead, toss everything except the mozzarella a short time before serving. The cheese keeps its texture best when added last.
For a make-ahead mindset, think like the simple meals I turn to when planning lunches, such as a simple make-ahead chicken salad. Store the dressing and the salad components separately and combine when you are ready to serve.
Serving Famous La Scala Chopped Salad Recipe with Love
We serve this salad family-style right in the middle of the table, with a large spoon for passing and small plates for the kids. Let people add extra Pecorino at the table and pass any extra bread for mopping up dressing.
It pairs well with roasted chicken, grilled fish, or a tray of warm flatbreads. For casual nights, I set the bowl next to a stack of small plates and let everyone help themselves—no fuss, a lot of comfort.
When I need a quick meal on the go or want to compare local quick salad options, I sometimes check out local grab-and-go salad spots to get ideas for build-your-own combinations and cravings that inspire new toppings.
Storage & Reheat Tips (Keeping the Goodness)
Leftovers can be a blessing if you store them thoughtfully. Keep the dressing in a separate airtight container for up to a week. Store the tossed salad covered in the fridge for 1-2 days, but expect a slight decline in crispness.
If you have leftover roasted meat or flavorful proteins, chop them and add them at serving time to warm up the meal. I love using bold, cooked proteins in the same bowl for the next day, similar to ideas from an easy bulgogi bibimbap recipe, where bold seasoning transforms leftovers into something new.
If you prefer your salad a little warm, reheat just the proteins quickly in a pan or microwave and add them to fresh greens and dressing.
My Kitchen Notes & Shortcuts
- Pre-shred your lettuces the night before and store them in a paper towel-lined container to keep them crisp. It shaves minutes off dinner time.
- Use a jar for the dressing and shake vigorously for a reliably smooth emulsion. It stores well and is great for quick salads all week.
- Swap salami for thinly sliced roasted turkey or leftover grilled chicken if you want a lighter or kid-friendly protein.
- Keep a can of chickpeas in the pantry and a small block of Pecorino in the fridge. These two ingredients repeatedly save simple salads from being boring.
- Let the kids help sprinkle cheese or toss the salad. It’s a small task that makes them proud and teaches them kitchen confidence.
Family-Friendly Variations
Make this recipe your own by swapping or adding elements that speak to your family. Here are a few easy twists that keep the soul of the salad but change the mood.
Vegetarian: Omit the salami and add roasted sweet potatoes or grilled zucchini for heartiness. Add extra chickpeas or a can of cannellini beans for protein.
Kid-friendly: Cut the salami into tiny squares instead of ribbons and mix in a handful of sweet corn. Mild cheeses like mozzarella work well for picky eaters.
Spicy kick: Add a pinch of red pepper flakes to the dressing or sprinkle chopped pepperoncini over the finished salad for a bright heat.
Meal-prep: Pack the dressing in small jars and portion the salad into containers without the cheese so it stays fresh through the week. Add cheese and salami when ready to eat.
FAQs About Famous La Scala Chopped Salad Recipe
Can I make this ahead for a busy week?
Absolutely. Store the dressing separately and keep the lettuce, cheeses, and salami chilled. Assemble shortly before serving for the best texture.
How can I keep the lettuce crisp if I need to prep early?
Line a container with a paper towel and store the shredded lettuce in it. The paper towel soaks up excess moisture and keeps the leaves crisp for longer.
Is there a dairy-free version I can try?
Yes. Skip the Pecorino and mozzarella, and add a nut-based crumble or a sprinkle of nutritional yeast for umami. A little extra salt in the dressing will bring the same savory satisfaction.
What sides go well with this salad?
Warm bread, roasted vegetables, grilled chicken, or a simple soup. A slice of lemon-roasted fish brightens up the whole table and pairs beautifully with the salad’s tangy dressing.
One Final Thought from My Kitchen
I hope this Famous La Scala Chopped Salad Recipe finds a cozy spot at your table. It has the kind of easy rhythm that fits into busy nights and the sort of flavor that makes those nights feel a little more special.
Give it a try and make it yours. Share it with the people who make your kitchen hum. If you find a new favorite swap, tell someone about it—recipes become family stories that way. Until next time, happy cooking and warm gatherings around good food.
Famous La Scala Chopped Salad
Ingredients
Dressing
- 1/3 cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Salad
- 1/3 cup grated Pecorino Romano cheese (or grated parmesan cheese) Don't skip the Pecorino for added depth.
- 1 head shredded iceberg lettuce (5-6 cups)
- 1 head shredded romaine lettuce (4-5 cups)
- 1 can (15-ounce) chickpeas, drained and rinsed
- 1/4 lb Italian salami, thinly sliced (4 ounces)
- 2 cups shredded mozzarella cheese
Instructions
Preparation
- Add all of the salad dressing ingredients to a small bowl or jar and whisk or shake to combine.
- In a large bowl, combine the shredded iceberg and romaine lettuce, chickpeas, salami, and mozzarella cheese.
Assembly
- Pour the prepared dressing on top of the salad ingredients and toss gently but thoroughly to coat.
- Serve immediately or store in the fridge for up to 2 days, keeping the dressing separate until serving.