The Chopped Salad

My forever favorite salad, inspired by both my love for the classic La Scala, is my go-to that never gets old. When I used to live in LA, one of my best friends and I would visit La Scala on a weekly basis for lunch. We were the youngest there by about 50-60 years, but it was our happy place, and eating this salad brings me back to those wonderful moments in my 20s. If I'm making this for dinner, I love to pair it with Emily’s English Roasted Potatoes (recipe), and for lunch, a bag of BBQ potato chips is perfection.

Why You'll Love This

• Hearty enough to be the meal — Salami, mozzarella, and chickpeas make this substantial, not just a side.

• Endlessly pairable — Works with roasted potatoes for dinner or a bag of chips for lunch, as the intro suggests.

Key Ingredients

• Iceberg lettuce — The crisp, sturdy classic base for a chopped salad; it holds up well to a generous dressing.

• Salami — Adds a salty, savory bite throughout.

• Mozzarella — A mild, creamy contrast to the salami and dressing.

• Chickpeas — Add heartiness and protein, making the salad more of a full meal.

• Tomatoes and red onion — Bring freshness, crunch, and a bit of sharpness.

• Parmesan or pecorino, whisked into the dressing — An unusual but effective touch that gives the dressing real body and umami depth.

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Chopped Salad

Prep time: 20 minutes | Serves 4–6

Ingredients:

Dressing

• ½ cup extra-virgin olive oil

• ⅓ cup red wine vinegar

• 3 teaspoons Dijon mustard

• ½ teaspoon salt and pepper

• ½ cup Parmesan or pecorino Romano, grated

Salad

• 1 head iceberg lettuce, chopped into bite-size pieces

• ¼ pound salami, julienned

• ½ cup mozzarella, shredded

• 1 can chickpeas, drained

• ½ cup cherry or grape tomatoes, diced

• ½ cup red onion, diced

• ¼ cup Parmesan or pecorino Romano, grated, for garnish

Instructions:

• Dressing

  1. Add the oil, vinegar, Dijon, salt, pepper, and Parmesan into a medium bowl or jar.

  2. Shake the dressing in a jar rather than whisking if you can — the Parmesan helps it emulsify and thicken nicely with a good shake.

  Salad

  3. Add the chopped iceberg to a large mixing bowl. Add about ¼ of the dressing and toss until coated. Toss in the salami, mozzarella, chickpeas, tomatoes, and onion, and toss again.

  4. Add another ¼ of the dressing, or more to your liking, and toss to coat evenly. Season with salt and pepper to taste. Sprinkle with more Parmesan and serve.

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Tips for Success

• Chop the iceberg into bite-sized pieces so every forkful gets a little of everything.

• Dress the salad in stages rather than all at once — it's easier to build up to the right amount than to fix an overdressed, soggy salad.

• Taste as you add the second round of dressing rather than using it all automatically.

• This salad is best assembled and dressed close to serving — iceberg holds up better than delicate greens, but the toppings are still best fresh.

Ways to Serve It

1. For dinner — Paired with Emily's English Roasted Potatoes, as suggested.

2. For lunch — With a bag of BBQ potato chips on the side.

3. As a stand-alone meal — Hearty enough to eat on its own, thanks to the salami, cheese, and chickpeas.

4. For a summer gathering — Holds up well and travels easily.

5. For a crowd — Simple to double for a potluck-sized batch.

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Storage

The dressing keeps in a jar in the refrigerator for up to a week — shake it again before using, since it may separate. The chopped, undressed salad components can be prepped a day ahead and stored separately in the fridge. Once dressed, it's best eaten within an hour or two, though iceberg holds up better than more delicate greens.

Swaps and Substitutions

• Salami: Pepperoni or ham both work as a substitute for a different cured-meat flavor.

• Mozzarella: Provolone is a good swap.

• Chickpeas: White beans can stand in.

• Vinegar: White wine vinegar works in place of red wine vinegar.

• Lettuce: Romaine can replace iceberg for a slightly different crunch, though iceberg is classic to this style of salad.