Viral La Scala Salad

When you sink your fork into a La Scala Chopped Salad that's been made just right, you'll get why folks can't stop posting about it online. Every mouthful gives you that awesome crunch from fresh lettuce, mixed with the meaty taste of Italian salami, soft, creamy mozzarella, and slightly nutty chickpeas—all tied together with a dressing that hits the sweet spot between zingy and smooth.

I made this for some friends in my backyard a few weeks ago, and my neighbor who always says he "can't stand anything green" not only asked for more but wanted to know how to make it himself. What makes it work so well is getting the amounts right and taking time to chop everything the same size.

Key Ingredients and How to Pick Them

• Lettuce Mix: The iceberg gives you that nice crunch while romaine adds a bit of bite and good nutrients.
• Italian Salami: Go for thin slices of something good like Genoa for the best taste.
• Chickpeas: Make sure to wash canned ones really well. Want extra crunch? Toast half of them in the oven.
• Mozzarella: Pick the fresh kind, drain it well, and cut it into small cubes so it mixes in nicely.
• Extra Virgin Olive Oil: You don't need the fanciest one, just something middle-range with a nice green, peppery flavor.
• Red Wine Vinegar: Worth getting a decent one made from actual red wine.
• Pecorino Romano: This cheese adds a strong, salty kick to your dressing—grate it fresh if you can.

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Step-by-Step Cooking Guide

Set Up Everything First:

Get all your stuff ready, including a good knife and some bowls to keep things organized.

Fix Up Your Lettuce:

Cut up 2 cups of iceberg and 2 cups of romaine. Wash them, dry them really well, and put them in the fridge.

Get Your Proteins Ready:

Empty and wash a 15 oz. can of chickpeas, then dry them off. Cut 4 oz. of Italian salami into thin strips.

Handle the Cheese:

Cut 6 oz. of fresh mozzarella into small cubes about ¼-inch big. Pat them dry if they're too wet.

Mix Up Your Dressing:

Stir together ⅓ cup olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 2 tbsp freshly grated Pecorino Romano, and 1 crushed garlic clove.

Put It All Together:

Put your lettuce in a wide bowl, then add chickpeas, salami, and mozzarella on top.

Mix It Just Right:

Pour half the dressing over everything and toss it all together gently.

Check How It Tastes:

Try a bite and add more dressing if needed. Sprinkle on some salt and pepper too.

Make It Look Nice:

Serve it on a flat, wide plate so everyone can see all the good stuff in it.

When to Eat It:

Best right away, but you can get everything ready ahead of time and mix it just before eating.

How This Salad Got Famous

It's pretty cool how this salad went viral online, showing how food can bring different people together. I mentioned it at a dinner party once and suddenly everyone was talking about it, proving that trending recipes really do connect us.

Pack It for Lunch

You can layer this in jars for work lunches—put dressing at the bottom, then chickpeas, salami, cheese, and lettuce on top. This keeps everything fresh and crisp until lunchtime.

Make It Kid-Friendly

For the little ones, swap out salami for ham and use whatever cheese they like best. As they get used to it, you can slowly bring in the original ingredients.

Change It Up With the Seasons

Summer: Throw in some cherry tomatoes and fresh basil. Fall: Mix in apple chunks and toasted walnuts. Winter: Add roasted butternut squash and pomegranate seeds. Spring: Toss in asparagus tips and fresh peas.

Try Different Global Flavors

Greek style: Add Kalamata olives, feta, and oregano. Mexican twist: Mix in roasted corn, cotija cheese, and lime dressing. Japanese flavor: Try edamame, pickled ginger, and sesame-miso dressing.

My grandma from Italy always cut each bit of her chopped salads with so much care, and she only used the best olive oil she could find for anything uncooked. I still follow her way of making simple ingredients taste amazing by how you handle them.

I've tweaked this recipe so many times to get it just right. There's nothing better than watching someone take their first bite and seeing their eyes light up. It reminds me that good cooking isn't complicated—it's about putting simple things together in a thoughtful way.

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Frequently Asked Questions

→ How is La Scala Salad unique compared to others?

What makes this salad stand out is its mix of romaine and iceberg lettuces, chickpeas for extra texture, and its special Pecorino dressing that’s tangy and creamy.

→ Can I turn this salad into a vegetarian option?

For sure! Skip the salami or replace it with roasted red peppers, marinated artichokes, or veggie-friendly pepperoni. Chickpeas already offer a great protein boost.

→ What’s the best salami to use here?

Go with classic Italian Genoa salami for authentic flavor, though Sopressata or even pepperoni could work as tasty substitutes.

→ Can I prep this salad ahead of time?

Totally! The dressing will stay fresh in the fridge for up to 3 days. Prepping the lettuce, salami, and cheese a day early is fine too. Just toss everything together right before eating.

→ What should I pair with La Scala Salad?

It’s perfect with Italian sides like garlic bread, minestrone soup, or a light pasta dish. Or just enjoy it on its own—it’s filling enough!