Dinner

La Scala Chopped Salad Recipe

ByJack Voss March 5, 2026March 5, 2026

Introduction

The La Scala Chopped Salad is a vibrant and satisfying dish packed with fresh lettuces, tangy artichokes, savory salami, and a flavorful homemade dressing. It’s perfect as a hearty lunch or a side for dinner gatherings.

A large white bowl filled with a fresh salad showing three main layers: the base layer of light green chopped lettuce, the middle layer of cream-colored artichoke hearts, and the top layer sprinkled with thin, pink slices of salami, small bits of white cheese, and dark red sun-dried tomatoes. The salad has a mix of rough and smooth textures, with leafy greens, soft artichokes, and thinly sliced meats, all mixed together on a white marbled surface. The background is softly blurred, with a stack of white bowls and a metal citrus juicer visible behind the salad bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ head iceberg lettuce, finely chopped
1 heart of romaine, finely chopped
15 oz chickpeas, rinsed and dried
8 ounces canned artichoke hearts, drained and quartered
1½ cups shredded mozzarella cheese (about 6 ounces)
4 ounces sliced salami, cut into small strips
⅓ cup sundried tomatoes, drained and sliced
½ cup olive oil
¼ cup red wine vinegar
¼ cup grated parmesan cheese
2 tablespoons Dijon mustard
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Step 1: Whisk together the olive oil, red wine vinegar, grated parmesan cheese, Dijon mustard, honey, salt, and pepper in a small bowl until well combined. Set the dressing aside.
Step 2: In a large bowl, combine the finely chopped iceberg lettuce, romaine, rinsed chickpeas, quartered artichoke hearts, shredded mozzarella, sliced salami, and sundried tomatoes. Toss gently to mix all ingredients.
Step 3: Just before serving, pour the prepared dressing over the salad and toss until all ingredients are evenly coated. Serve immediately.

Tips & Variations

For a vegetarian option, omit the salami and add toasted nuts or seeds for extra texture and protein.
Use fresh mozzarella balls instead of shredded for a creamier texture.
If you like a tangier dressing, add a splash more red wine vinegar or a squeeze of fresh lemon juice.
To save time, prepare the dressing and chop the vegetables ahead of time, then toss together just before serving.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the lettuce crisp. Avoid storing the salad dressed to prevent it from becoming soggy.

How to Serve

A close-up of a mixed salad served in a deep white bowl on a white marbled surface, showing multiple layers of ingredients: the base layer is light and dark green chopped lettuce with a fresh, crisp texture; interspersed throughout are small pale artichoke hearts with a soft texture positioned near the top; thin red strips of what looks like salami or similar meat add a reddish color contrast spread evenly; small bits of white cheese are scattered over the salad, adding a crumbly texture; there are also small pieces of sun-dried tomatoes with a dark red and wrinkled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

Yes, you can prepare all the ingredients ahead of time, but it’s best to keep the dressing separate and toss it with the salad right before serving to maintain freshness and crunch.

What can I substitute for artichoke hearts?

If you don’t have artichoke hearts, marinated mushrooms or roasted bell peppers make great substitutes that provide a similar tangy and tender element.