La Scala Chopped Salad is a fresh and crunchy mix of chopped lettuce, crisp veggies like cucumber and bell peppers, along with some tangy cheese and a zesty dressing that brings all the flavors together. It’s light, colorful, and perfect for when you want something healthy that still feels like a treat.
I love how everything is chopped into bite-size pieces, making it super easy to eat and perfect for packing into a lunchbox or serving at a casual get-together. The dressing adds just the right touch of brightness, and you can always toss in your favorite nuts or olives to switch things up. This salad feels like a little celebration in a bowl!
Whenever I make La Scala Chopped Salad, I find myself reaching for it again and again, whether as a quick lunch or a fresh side with dinner. It’s a great way to add some crunch and color to the table, and it keeps everyone happy because it’s so simple yet full of flavor. I’d recommend trying it with some warm bread on the side to soak up any leftover dressing.
Key Ingredients & Substitutions
Romaine Lettuce: This gives the salad crisp crunch and freshness. If you want a milder flavor, you can swap in green leaf or butter lettuce. Just avoid watery greens to keep the salad from getting soggy.
White Beans: Cannellini or navy beans add a creamy texture and mild taste. You can replace them with chickpeas or even kidney beans for a different vibe. Make sure to rinse canned beans well to remove excess salt.
Salami: It brings a savory, salty punch. If you prefer less salt or no pork, turkey or chicken salami works fine. For a vegetarian option, try smoked tofu or roasted mushrooms.
Mayonnaise & Sour Cream: These form the creamy dressing base. For lighter options, Greek yogurt works great and adds tanginess. Vegan mayo or cashew cream can replace both for a dairy-free version.
Parmesan Cheese: Parmesan adds sharpness and depth. If you can’t find it, Pecorino Romano or Asiago are good substitutes. Nutritional yeast can be used as a vegan alternative for a cheesy flavor.
How Do You Make a Creamy Dressing That Clings Well in a Chopped Salad?
Getting a creamy dressing to coat every piece evenly is key. Here’s how I do it:
- Whisk the mayo, sour cream, lemon juice, and Dijon mustard until smooth. This helps the ingredients blend well.
- Add salt and pepper gradually, tasting as you go to balance flavors.
- Pour the dressing over the salad bit by bit, tossing gently but thoroughly after each addition. This ensures every leaf and piece is coated.
- Add croutons last so they keep their crunch and don’t get soggy.
- Serve right away or keep the dressing separate until just before serving if prepping ahead.
Equipment You’ll Need
- Large mixing bowl – I use it to toss all the ingredients together easily and get everything coated evenly.
- Whisk – a simple tool to blend the dressing ingredients smoothly.
- Measuring cups and spoons – perfect for getting the right amounts of mayo, lemon juice, and seasonings.
- Chef’s knife – handy for chopping lettuce, tomatoes, salami, and other ingredients safely and quickly.
- Cutting board – provides a stable surface for chopping everything.
- Serving bowl – for displaying the salad and bringing it to the table.
Flavor Variations & Add-Ins
- Swap salami for cooked chicken or turkey slices to make it lighter or more filling.
- Add chopped cucumbers, bell peppers, or red onions for extra crunch and flavor.
- Sprinkle with toasted pine nuts or sunflower seeds for an extra nutty crunch.
- Replace Parmesan with crumbled feta or goat cheese for a tangy twist.
La Scala Chopped Salad
Ingredients You’ll Need:
- 1 head of Romaine lettuce, chopped
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup cooked white beans (cannellini or navy beans), drained and rinsed
- 4 oz sliced salami, cut into bite-sized pieces
- 1/2 cup croutons
- 1/4 cup grated Parmesan cheese
- Parmesan cheese shavings, for garnish
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Time Needed:
This salad takes about 15 minutes to prepare. It’s quick to chop, mix, and toss, so you can have a fresh and tasty dish ready in no time.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by chopping the Romaine lettuce into bite-sized pieces and cherry tomatoes into small chunks. Drain and rinse the white beans, then cut the salami into small pieces. Put all these into a large mixing bowl.
2. Make the Creamy Dressing:
In a smaller bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and black pepper. Whisk until the dressing is smooth and creamy.
3. Toss the Salad:
Pour your dressing over the salad ingredients in the big bowl. Toss everything well so the lettuce, beans, tomatoes, and salami are coated evenly.
4. Add the Crunch and Cheese:
Sprinkle the croutons and grated Parmesan cheese over the salad. Gently toss once more to mix everything without crushing the croutons.
5. Serve and Garnish:
Transfer the salad to your favorite serving bowl. Top with extra Parmesan cheese shavings for a lovely finishing touch. Serve immediately for the best crunch and flavor.
Can I Use a Different Type of Lettuce in This Salad?
Yes! While Romaine gives a nice crunch, you can swap in green leaf or butter lettuce for a milder texture. Just avoid very soft or watery greens to keep the salad crisp.
How Should I Store Leftovers?
Store any leftover salad and dressing separately in airtight containers in the fridge for up to 2 days. Add the croutons fresh before serving again to maintain their crunch.
Can I Make the Dressing Ahead of Time?
Absolutely! The dressing can be made up to 2 days ahead and refrigerated. Just give it a quick stir before tossing with the salad to refresh the flavors.
What Can I Substitute for Salami?
If you prefer, try turkey or chicken slices, or go meat-free with smoked tofu or roasted mushrooms. These options keep the salad tasty but adjust the flavor and texture slightly.