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La Scala Salad Recipe

La Scala Salad Recipe

La Scala Salad is inspired by the famous Italian chopped salad from La Scala restaurant in Beverly Hills. It's more than just a salad—it's a meal in itself! This dish has been a favorite for years. The La Scala Chopped Salad is both refreshing and filling, featuring romaine and iceberg lettuce along with salami, mozzarella, and chickpeas, all tossed in a homemade vinaigrette. It's a simple one-bowl recipe that's easy to make and perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 441 kcal

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.