La Scala Chopped Salad is a fresh and colorful mix that brings together crisp greens, juicy tomatoes, crunchy cucumbers, and a sprinkle of cheese, all finely chopped for easy eating. It’s a salad that feels light but full of flavor, perfect for a quick lunch or as a side to any meal. The bite-sized pieces make every forkful a little burst of tasty goodness.
I love how simple but satisfying this salad is. Chopping everything up makes it easier to mix the flavors well and enjoy all the ingredients in every bite. I sometimes add a splash of my favorite dressing or a squeeze of lemon, which really brightens it up. It’s one of those salads that’s easy to customize, so I always feel like I get to sneak in a bunch of healthy veggies without even thinking about it.
When I serve La Scala Chopped Salad, I like to pair it with grilled chicken or a warm crusty roll. It’s also great to bring to picnics or potlucks because it holds up nicely and tastes just as good chilled. This salad feels like a fresh, crunchy hug on a plate, and it never fails to make me smile.
Key Ingredients & Substitutions
Romaine Lettuce: This is the main crunch base. If you want, you can swap it for iceberg or a mix of kale and spinach for a different texture.
Salami: It adds a spicy, smoky flavor. Prefer less salt? Try turkey or chicken sausage. For a vegetarian option, use roasted chickpeas or smoked tofu.
Mozzarella & Cheese: Bocconcini is soft and mild. If it’s hard to find, fresh mozzarella balls or cubed cheese work well. Parmesan or feta adds a salty kick, so pick based on your taste.
Green Peas: Fresh or cooked green peas bring sweetness and pop. Frozen peas work too—just thaw before adding.
Dressing: Olive oil and red wine vinegar form the flavor base. You can swap vinegar for lemon juice for a brighter zing, and mustard adds a nice tang—feel free to adjust to your liking.
How to Chop and Toss the Salad So Every Bite is Balanced?
Chopping ingredients evenly helps flavors blend and makes the salad easy to eat. Use a sharp knife for crisp veggies like romaine, cucumber, and tomatoes. Aim for roughly bite-sized pieces.
- Chop lettuce finely but not too small to keep crunch.
- Quarter cherry tomatoes and dice cucumbers for consistent size.
- Tear salami into pieces that mix well with vegetables.
- Gently toss salad with dressing to coat everything evenly but don’t overmix, or the cheese might break down.
- Garnish last with shaved Parmesan and nuts to keep them crisp and tasty.
Equipment You’ll Need
- Large salad bowl – I prefer a big bowl to toss all the ingredients comfortably and see all the colorful pieces.
- Sharp knife – makes chopping everything into even, bite-sized pieces so it’s easy to eat.
- Cutting board – provides a stable surface for chopping vegetables and salami.
- Whisk or small bowl and spoon – for mixing the dressing until smooth and well combined.
- Measuring spoons and cups – helps you get the right amount of dressing ingredients for balanced flavor.
Flavor Variations & Add-Ins
- Use grilled chicken or shrimp instead of salami for extra protein and a lighter bite.
- Switch up the cheese: try goat cheese or provolone for different flavors.
- Add sliced avocado or roasted red peppers for extra creaminess and color.
- Spice things up with chopped fresh herbs like basil, oregano, or parsley to add freshness and aroma.
La Scala Chopped Salad
Ingredients You’ll Need:
For the Salad:
- 6 cups romaine lettuce, finely chopped
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, diced
- ½ cup cooked green peas (or fresh peas)
- ½ cup small mozzarella balls (bocconcini) or cubed fresh mozzarella
- 100g (3.5 oz) salami slices, quartered or torn into bite-sized pieces
- ½ cup crumbled feta cheese or grated Parmesan cheese
- ¼ cup shaved Parmesan cheese for garnish
- ¼ cup toasted pine nuts or walnuts (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This salad comes together quickly—expect about 15 minutes to chop the veggies, mix the dressing, and toss everything together. It’s perfect for a fast, fresh meal or side!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by chopping the romaine lettuce finely so every bite is crisp and easy to eat. Quarter your cherry tomatoes and dice the cucumber into small chunks. Add cooked (or fresh) green peas and small mozzarella balls to the mix. Tear the salami into bite-sized pieces and add them in as well.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and freshly ground pepper. Mix until the dressing is smooth and well combined.
3. Toss the Salad:
Pour the dressing over your chopped salad ingredients. Toss gently but thoroughly so every bit is lightly coated with dressing. Then sprinkle the crumbled feta or grated Parmesan cheese over the top.
4. Add the Final Touches:
Garnish the salad with shaved Parmesan cheese and, if you like, toasted pine nuts or walnuts for a bit of crunch. Serve immediately or refrigerate briefly for a cool, refreshing salad.
Can I Use Frozen Peas in This Salad?
Yes! Just thaw frozen peas completely by rinsing them under cold water or letting them sit at room temperature before adding to the salad. This prevents extra moisture from making the salad soggy.
What Can I Substitute for Salami?
If you prefer a different protein, try turkey or chicken slices, grilled shrimp, or tofu for a vegetarian option. You can also omit the meat entirely and add extra cheese or nuts for flavor and texture.
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate if possible to maintain crispness, and toss just before serving again.
Can I Make the Dressing Ahead of Time?
Absolutely! Whisk the dressing ingredients together and store in a sealed jar in the refrigerator for up to a week. Give it a good shake before pouring over your salad.