The Scala Chopped Salad is a bright, crunchy mix of fresh greens, salty salami, creamy mozzarella, and hearty chickpeas. It smells fresh from the lemony Italian dressing, and every bite gives a pleasing contrast of crisp lettuce, slightly bitter radicchio, juicy tomatoes, and savory cheese. If you enjoy easy, flavorful salads, you might also like a creamy twist with a companion cottage cheese salad for a different texture and protein boost.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Estimated per serving (based on 4 servings):
- Calories per serving: 540 kcal
- Protein: 26 g
- Carbohydrates: 32 g
- Fat: 36 g
- Fiber: 7 g
- Sugar: 6 g
- Sodium: 980 mg
Why Make The Scala Chopped Salad
This salad comes together fast. It balances crisp greens with salty salami and creamy mozzarella. Chickpeas add substance and protein, so the salad can stand alone as a light meal. The Italian dressing brightens the flavors and keeps the salad lively. It looks colorful on the plate and offers a mix of textures that make every forkful satisfying.
How to Make The Scala Chopped Salad
This recipe is mostly prep and assembly. Chop and slice the produce, toss everything with dressing, and finish with grated parmesan. No cooking is required, so it’s great for busy weeknights, picnics, or a quick lunch.
Ingredients:
- romaine lettuce
- radicchio
- cherry tomatoes
- cucumber
- red onion
- chickpeas
- salami
- mozzarella cheese
- Italian dressing
- parmesan cheese
- salt
- pepper
(If you like, use about 1 head romaine, 1 small radicchio, 1 cup cherry tomatoes, 1/2 cucumber, 1/2 small red onion, 1 can chickpeas drained, 4 oz salami, 8 oz mozzarella, 1/2 cup Italian dressing, and 2–3 tbsp grated parmesan as a starting point.)
Directions:
Step 1: Preparation
Chop the romaine lettuce and radicchio into bite-sized pieces. Halve the cherry tomatoes and slice the cucumber and red onion thinly so they mix well with the chopped greens.
Step 2: Mixing
In a large bowl, combine the chopped lettuce, radicchio, tomatoes, cucumber, red onion, chickpeas, salami, and mozzarella cheese. Toss gently to distribute the ingredients evenly.
Step 3: Cooking
Drizzle with Italian dressing and toss to combine. (No heat needed — this step seasons and blends flavors.) Taste and season with salt and pepper to your preference. Stir again so the dressing coats everything.
Step 4: Finishing
Serve topped with grated parmesan cheese. For a pretty finish, sprinkle a little extra parmesan and a few whole cherry tomato halves on top.
How to Serve The Scala Chopped Salad
Serve chilled or at room temperature. It works as:
- A main for lunch when paired with crusty bread.
- A side for grilled meats, roasted chicken, or sandwiches.
- A picnic or potluck dish — keep dressing separate until ready to serve for best texture.
Garnish with extra parmesan, a drizzle of olive oil, or a squeeze of lemon for brightness.
How to Store The Scala Chopped Salad
- If dressed: Store in an airtight container in the refrigerator for up to 24–48 hours. Greens will soften after a day.
- If undressed: Keep salad components (greens and chopped veggies) in a sealed container for 2–3 days. Store chickpeas, salami, and cheese separately if possible.
- Dressing: Keep Italian dressing in a jar in the fridge for up to 1 week.
- Tip: For best texture, store dressing separately and toss just before serving.
Expert Tips for Perfect The Scala Chopped Salad
- Dry greens well after washing. Excess water dilutes the dressing and makes the salad soggy.
- Cut ingredients to similar bite sizes so every forkful has balanced flavors.
- Toasted chickpeas add crunch and a nutty flavor if you want more texture.
- Use a mild or sharp salami depending on your salt tolerance. Reduce added salt if using salty cured meats.
- Let the salad sit 5–10 minutes after tossing to let flavors meld, but serve within an hour if dressed.
Delicious Variations
- Vegetarian: Replace salami with roasted bell pepper strips or marinated artichokes.
- Lighter: Use part-skim mozzarella and a light Italian dressing.
- Mediterranean twist: Add olives, roasted red peppers, and swap salami for sliced grilled halloumi.
- Protein boost: Add shredded rotisserie chicken or more chickpeas for a heartier meal.
- Creamy dressing: Mix a dollop of Greek yogurt into the Italian dressing for a creamier coating.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes. Chop the vegetables and store them in separate containers, and keep the dressing in a jar. Combine and toss up to 30 minutes before serving. If you dress it earlier, expect softer greens; it’s best eaten within 1 day.
Q: What can I use instead of salami?
A: Good swaps include turkey salami, cooked bacon, grilled chicken, or roasted vegetables for a vegetarian option. Adjust salt accordingly.
Q: How do I prevent the salad from getting soggy?
A: Keep dressing separate until ready to serve. Dry the greens thoroughly and store components separately if making ahead.
Q: Is this salad suitable for meal prep?
A: Yes, if you prepare components separately. Store greens, toppings, and dressing in separate containers and assemble when ready to eat.
Q: Can I change the cheese?
A: Absolutely. Swap mozzarella for feta for a tangier note, or use provolone for a milder, creamier profile. Parmesan adds a salty finish on top.
Q: How much dressing should I use?
A: Start with about 2–4 tablespoons of dressing for four servings, then add more to taste. The goal is a light, even coating without pooling at the bottom.
Conclusion
The Scala Chopped Salad is quick, colorful, and full of texture. It pairs crunchy greens with creamy cheese and savory salami for a satisfying bite every time. Try it as a fast weeknight meal or a bright side at your next gathering — it’s easy to adapt and always fresh. Enjoy making it and feel free to tweak ingredients to match your taste.
Print
Scala Chopped Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A bright, crunchy mix of fresh greens, salty salami, creamy mozzarella, and hearty chickpeas, dressed in a lemony Italian dressing.
Ingredients
- 1 head romaine lettuce, chopped
- 1 small radicchio, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/2 small red onion, sliced
- 1 can chickpeas, drained
- 4 oz salami, chopped
- 8 oz mozzarella cheese, cubed
- 1/2 cup Italian dressing
- 2–3 tbsp grated parmesan cheese
- Salt to taste
- Pepper to taste
Instructions
- Chop the romaine lettuce and radicchio into bite-sized pieces. Halve the cherry tomatoes and slice the cucumber and red onion thinly.
- In a large bowl, combine the chopped lettuce, radicchio, tomatoes, cucumber, red onion, chickpeas, salami, and mozzarella cheese. Toss gently to distribute evenly.
- Drizzle with Italian dressing and toss to combine. Taste and season with salt and pepper.
- Serve topped with grated parmesan cheese and garnish with extra parmesan and whole cherry tomato halves if desired.
Notes
For best texture, store the dressing separately and toss just before serving. This salad can be made ahead of time by storing ingredients separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 50mg
