The Chopped Salad

My forever favorite salad, inspired by both my love for the classic La Scala, this 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 weekly basis for lunch. We were the youngest there by 50 years, but it was our happy place and eating this salad brings me back to those wonderful moments in my 20s. If I making this for dinner, I love to pair this 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.