This easy-to-customize Italian Chopped Salad is a homemade take on La Scala’s iconic dish! Using simple ingredients, this salad focuses more on the method than the specific components, allowing you to make it delicious with any of your favorite ingredients! Complete with a homemade dressing to top it off!

 

 

What is an Italian Chopped Salad?

 

An Italian Chopped Salad is a flavorful and vibrant dish typically made with a variety of fresh ingredients chopped into bite-sized pieces. It’s known for its bold, Italian-inspired flavors and often includes a mix of vegetables, meats, cheeses, and a tangy dressing. Today I’m recreating this dish from a super popular restaurant called La Scala.

 

The beauty of this hearty salad is its versatility. You can mix and match ingredients to suit your taste, making it a perfect customizable meal. 

 

What Makes This Recipe Great

 

La Scala’s Italian Chopped Salad is an iconic dish renowned by celebrities and patrons from all over. The salad has earned a reputation for its fresh, high-quality ingredients and well-balanced flavors. Each bite offers a delightful mix of crisp lettuce, savory meats, tangy cheese, and zesty dressing–all finely chopped. It’s easy to customize and has been popular for so long (and rightfully so!).

 

I’ve been enjoying the La Scala Chopped Salad for decades and have never ordered anything else at the restaurant (it’s one of my favorite things!). Sometimes I customize it with different ingredients, but the key is to chop everything really well! My version of their salad is this delicious and easy-to-customize Italian Chopped Salad with a zesty red wine vinaigrette. It’s an easy recipe to recreate in your home kitchen without the fancy restaurant price tag. 

 

I wanted to show you a unique way to serve a chopped salad by plating it over white bean hummus. However, if you prefer the classic chopped salad, simply add a can of chickpeas (garbanzo beans) instead of the hummus. Both ways offer delicious flavor, the hummus just adds a little bit of flair. Customize this salad your way, and enjoy every bite! 

 

Ingredient Notes

 

 

Dressing Ingredients

• unrefined cold-pressed extra-virgin olive oil

• red wine vinegar

• dry mustard powder

• garlic

• sea salt

• black pepper or to taste

• grated Parmesan cheese

 

Salad

• head of iceberg lettuce

• head of Romaine lettuce

• Italian dry salami: Personally, I don’t eat salami, so I substitute turkey instead. You can use good quality deli turkey or ask for a thick slice of in-house roasted turkey from many markets to chop for the salad. Feel free to substitute any protein you like!

• fresh mozzarella cheese or provolone cheese: You can use shredded cheese or mozzarella balls, whichever you prefer. 

• optional add-ins: Red onion slices, Persian cucumbers, cherry tomatoes, black or kalamata olives. 

 

 

White Bean Hummus

• cans of white beans

• tahini 

• garlic cloves

• freshly squeezed lemon juice

• sea salt

• ice water

 

Step-by-Step Instructions

 

 

1. Make the dressing by combining all vinaigrette ingredients in a small bowl or screw-top jar until emulsified. Makes about 1 cup.
2. In a food processor, blend the white beans until it forms a paste. Add tahini, garlic, lemon juice, and salt and process until combined. Add the ice water and blend until completely smooth—taste for seasoning. 
3. Spread the white bean hummus over a platter or shallow bowl.
4. In a large mixing bowl, toss the salad ingredients with enough dressing to coat lightly and mound over the hummus.

 

Expert Tips

 

• You can customize this salad with any delicious ingredients as desired. Some good options include red onion, Persian cucumbers, cherry tomatoes, black or kalamata olives, red peppers, banana peppers, or any other raw veggies for extra crunch. 
• The dressing is easy to make and stores well for up to a week. Use it for another Italian salad recipe or add additional dressing to your chopped salad as desired. 

 

Serving & Storage Tips

 

Serve this Italian chopped salad as a main course or side salad. It goes well with pasta dishes, a side of garlic bread, or by itself! 

 

This salad is best served right away if tossed as the crunchy lettuce will lose its texture over time. To make the salad ahead of time, I recommend storing it in an airtight container in the refrigerator until ready to eat. Store the dressing in a separate container and toss when ready to serve. 

 

 

More Salad Recipes

 

Grilled Halloumi Salad with Sumac Dressing

Montauk Lobster Cobb Salad (Duryea’s Copycat)

The Best Wedge Salad with Creamy Dressing

Roasted Beet Greek Salad Recipe

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

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