This La Scala Salad is a delicious copycat of the famous Italian chopped salad from La Scala restaurant in Beverly Hills. It’s bursting with flavours and textures, thanks to ingredients like chickpeas, salami, mozzarella cheese, and a tangy red wine vinaigrette.
There’s something special about a fresh, crunchy salad, and this one hits all the right notes! With crisp lettuce, hearty chickpeas, savoury salami, creamy cheese, and zesty red onion, every bite is a delight. For a complete meal, serve it alongside some thick and slightly chewy Focaccia Bread—it’s the perfect pairing!
La Scala Salad Recipe
Equipment
- Mixing bowl
- Knife
- Cutting Board
- Salad spinner
Ingredients
For the Salad:
- 1 head of Lettuce about 8 cups, washed and chopped
- 2 large Tomatoes diced
- 1 small Red Onion thinly sliced
- 1 medium Cucumber diced
- 1/2 cup Black Olives pitted and halved
- 1/2 cup Feta Cheese crumbled
For the Salad Dressing:
- 1/4 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1 clove Garlic minced
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Fresh Lemon Juice optional
- 1 tsp Dried Oregano
Instructions
- Wash and chop the lettuce into small pieces.
- Cut the tomatoes and cucumber into small cubes.
- Slice the red onion into thin pieces.
- Cut the black olives in half and crumble the feta cheese.
- Put all the vegetables and cheese into a big bowl.
- In a small bowl or jar, mix olive oil, red wine vinegar, mustard, garlic, salt, pepper, lemon juice (if you want), and oregano to make the dressing.
- Pour the dressing over the vegetables and cheese.
- Gently mix everything so the dressing covers all the vegetables and cheese.
- Sprinkle chopped parsley on top.
- Your La Scala Salad is ready to enjoy!
Notes
- Swap the Italian salami with pepperoni, another type of salami, prosciutto, or chopped bacon.
- Add extra veggies like roasted peppers, tomatoes, radicchio, radishes, or asparagus.
- Throw in olives, pepperoncini, and either sun-dried or cherry tomatoes for an antipasto-style vibe.
- You can prepare the salad 2 to 3 days ahead, but store the veggies and dressing separately in the fridge to keep them fresh. Mix everything when you’re ready to eat.
- Remember, it’s best to enjoy this salad right away. If you want to serve it later, keep the dressing separate until serving time to keep everything crisp and tasty.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 441 kcal |
| Fat | 4g |
| Protein | 22g |
| Calcium | 258mg |
| Iron | 3mg |
| Sugar | 5g |
| Fibre | 7g |
| Potassium | 569mg |
| Cholesterol | 41mg |
Can I Make this Salad Ahead of Time?
You can get this La Scala chopped salad ready ahead of time, like 2 to 3 days earlier. Just shred the cheese, slice up the salami, and chop all your veggies in advance. Keep everything sealed up nicely in the fridge.
You can also whip up the dressing early, but make sure to store it separately from the veggies so they stay crisp. When it’s time to put it all together, just grab your ingredients and follow the recipe step by step.
How Should I Keep the Extra Salad?
If you’ve already put dressing on your salad, it’s best to eat it within the next day to keep it fresh. Just seal up the leftovers tightly and pop them in the fridge. Try to enjoy them as soon as you can!