La Scala Chopped Salad is a fresh and colorful mix that’s as fun to make as it is to eat. Packed with crunchy veggies, crisp greens, and often a zingy cheese or tangy dressing, this salad brings a great balance of textures and flavors. The ingredients are finely chopped, making each bite a perfect little combo of everything on your plate.
I love making this salad when I want something light but satisfying, especially on warm days or as a bright side dish at dinner. Chopping everything small means it’s easy to scoop up with a fork, and the flavors blend together beautifully without any one thing overpowering the rest. Plus, it’s super customizable—I sometimes toss in my favorite extras like nuts or a splash of balsamic to keep things interesting.
My favorite way to serve La Scala Chopped Salad is in a big bowl right at the center of the table so everyone can fill their plates with this vibrant mix. It’s a crowd-pleaser that’s perfect for casual meals or quick lunches. Honestly, once you try it, you might find yourself going back to this fresh, crunchy salad again and again!
Key Ingredients & Substitutions
Romaine Lettuce: This crisp green forms the salad’s fresh base. If you want a milder crunch, try butter lettuce or green leaf lettuce instead.
Prosciutto: Adds a salty, rich flavor. You can swap it for other cured meats like salami or omit it for a vegetarian version.
Chickpeas: These bring a nice creamy bite and protein. Cannellini beans or white kidney beans work well as substitutes.
Balsamic Vinegar/Glaze: Gives a sweet-tart finish to the salad. If you don’t have balsamic, red wine vinegar with a pinch of sugar is a good alternative.
Parmesan Cheese: Parmesan adds nutty sharpness. Pecorino Romano or Asiago are tasty substitutes if you prefer.
How Can I Keep Prosciutto Tender and Not Too Salty in the Salad?
Prosciutto tastes best when gently handled, so tear it into pieces instead of cutting. This keeps it soft and prevents it from drying out.
- Do not toss prosciutto vigorously with the rest to keep its texture intact.
- If the prosciutto feels too salty, soak slices briefly in cold water and pat dry before adding.
- Add prosciutto right before serving to keep the texture fresh.
Equipment You’ll Need
- Large salad bowl – I like using a big bowl to toss everything easily and serve directly from it.
- Chef’s knife – sharp and helps chop the lettuce, tomatoes, and other ingredients quickly.
- Cutting board – provides a stable surface for chopping and tearing ingredients.
- Measuring cups and spoons – for precise amounts of ingredients like vinegar, oil, and toppings.
- Toasting pan or skillet – optional, if you want to toast your pine nuts or almonds for extra flavor.
Flavor Variations & Add-Ins
- Replace prosciutto with grilled chicken or tuna for a different protein twist.
- Add bell peppers or cucumbers for extra crunch and freshness.
- Use feta or mozzarella instead of Parmesan for a milder, creamier cheese.
- Sprinkle chopped fresh herbs like basil or parsley for added flavor.
How to Make La Scala Chopped Salad
Ingredients You’ll Need:
- 2 heads of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- ½ cup canned chickpeas, drained and rinsed
- ¼ cup green olives, pitted and sliced
- ¼ cup red onion, thinly sliced
- ½ cup shaved Parmesan cheese
- 4 oz prosciutto or similar cured ham, torn into bite-sized pieces
- ¼ cup toasted pine nuts or slivered almonds (optional)
- 2 tbsp balsamic vinegar (or balsamic glaze)
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. It’s quick because you mainly need to chop and combine fresh ingredients, with no cooking required. Perfect for a fast and healthy meal!
Step-by-Step Instructions:
1. Prepare the Fresh Ingredients:
First, rinse and dry your romaine lettuce, then chop it into bite-sized pieces. Place the lettuce in a large salad bowl. Halve the cherry tomatoes, slice the green olives, and thinly slice the red onion. Add all these veggies into the bowl along with the rinsed chickpeas.
2. Add the Prosciutto and Nuts:
Tear the prosciutto into smaller bite-size pieces and scatter them over the salad. If you’re using toasted pine nuts or slivered almonds, sprinkle those on top as well for extra crunch.
3. Dress and Toss the Salad:
Drizzle the olive oil evenly over the salad, then add salt and pepper to taste. Finish with a drizzle of balsamic vinegar or balsamic glaze for a beautiful tang. Gently toss all the ingredients together—try to keep the prosciutto intact to enjoy its texture in every bite.
4. Finish with Cheese and Serve:
Top the tossed salad with the shaved Parmesan cheese. Serve right away and enjoy this fresh, colorful, and flavorful chopped salad that’s full of yummy textures!
Can I Use Other Greens Instead of Romaine Lettuce?
Yes! You can substitute romaine with crisp greens like iceberg, butter lettuce, or even a mix of baby greens to change up the texture and flavor.
Can I Make La Scala Chopped Salad Ahead of Time?
You can prep the veggies and keep them chilled, but dress the salad just before serving to avoid sogginess and keep everything fresh and crisp.
What Can I Substitute for Prosciutto?
If you don’t have prosciutto, try salami, pancetta, or even cooked bacon for a similar savory hit. For a vegetarian option, omit the meat or add extra nuts for richness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate and add it fresh when you’re ready to eat to maintain crunch.
