Fresh La Scala Chopped Salad: Easy & Healthy Recipe (Print Version)

Whip up a Fresh La Scala Chopped Salad! This easy, healthy recipe brings the classic restaurant taste home with simple ingredients and personal flair. So good!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian Option Available

# Ingredients:

→ Crisp Salad Base

01 - 1 head iceberg lettuce, finely diced
02 - 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
03 - 4 ounces hard salami, finely diced
04 - 4 ounces provolone cheese, finely cubed

→ Fresh Veggies & Flavor

05 - 1 cup diced tomatoes (about 2 Roma tomatoes)
06 - 1/2 red bell pepper, finely diced
07 - 1/4 red onion, finely diced

→ Zesty Dressing Essentials

08 - 1/2 cup extra virgin olive oil
09 - 1/4 cup red wine vinegar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon dried oregano

→ Finishing Touches

13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper, or to taste

# Instructions:

01 - First things first, get all your chopping out of the way. I usually start with the iceberg lettuce, giving it a good rinse and then dicing it into about half-inch pieces. Then move onto the tomatoes, bell pepper, red onion, salami, and provolone. Aim for uniformly sized pieces for that perfect "chopped" feel. Honestly, this is where I usually make a bit of a mess, with little bits of lettuce flying everywhere – but it's all part of the fun, right?
02 - Don't forget the chickpeas! Drain them from the can and give them a good rinse under cold water. This gets rid of that can-liquid taste and makes them super fresh. I've definitely skipped this step before in a hurry, and trust me, it’s noticeable. You want those little guys clean and ready to soak up all that dressing goodness without any weird aftertastes. It's a small step, but it makes a big difference in your La Scala Chopped Salad.
03 - In a small bowl or a jar with a tight-fitting lid (my preference, makes shaking easier!), combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and pepper. Give it a really vigorous whisk or shake until it's emulsified and looks slightly creamy. I always take a little taste here, adjusting the salt or vinegar if needed. It should smell zesty and herbaceous, a real burst of aroma!
04 - Now for the fun part! In a large mixing bowl, combine your chopped iceberg lettuce, rinsed chickpeas, diced salami, cubed provolone, diced tomatoes, red bell pepper, and red onion. It should look like a vibrant, colorful mountain of deliciousness. This is where you really start to see your La Scala Chopped Salad come to life, all those textures and colors mingling.
05 - Pour about two-thirds of the dressing over the salad ingredients. Now, gently toss everything together. I use two large spoons for this, trying to get every piece coated without bruising the lettuce. You want it nicely dressed, not swimming! I always add a little at a time because it's so easy to overdo it, and soggy salad is just a bummer.
06 - Take a bite! Does it need more dressing? A pinch more salt? A grind of pepper? Adjust to your liking. Once you’re happy, serve your amazing La Scala Chopped Salad immediately. It's best enjoyed fresh and crisp, before the dressing has a chance to soften the lettuce too much. The crunch, the tang, the savory bits – it's all just *chef's kiss*!

# Notes:

01 - Don't over-dress the salad! Add dressing in batches and toss gently.
02 - Prep all your ingredients ahead, but only dress the La Scala Chopped Salad just before serving to keep it crisp.
03 - If you're out of hard salami, try smoked turkey or even grilled chicken for a lighter twist.
04 - Serve this salad chilled with a side of warm, crusty garlic bread for the ultimate comfort meal.

# Tools You'll Need:

01 - Large mixing bowl
02 - sharp knife
03 - cutting board
04 - whisk or jar with lid

# Nutrition Facts (Per Serving):

Calories: 400-450
Total Fat: 35g
Total Carbohydrate: 12g
Protein: 18g

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