Name: La Scala Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: ⅓ cup extra virgin olive oil This forms the base of the dressing, providing a rich, smooth texture and healthy fats that enhance the overall flavor.; 3 Tablespoons red wine vinegar Adds a tangy kick to the dressing, balancing the richness and making the salad refreshing for diet-conscious individuals.; 2 cloves garlic, minced Infuses a bold, aromatic taste that elevates the dressing and supports immune health with its natural properties.; 3 teaspoons Dijon mustard or 1 teaspoon dry mustard Gives the dressing a slight sharpness and helps emulsify it for a creamy consistency.; ½ teaspoon kosher salt and pepper Seasons the dressing perfectly, enhancing all the flavors without overwhelming the fresh ingredients.; ⅓ cup grated Pecorino Romano cheese or grated parmesan cheese Brings a nutty, salty depth to the dressing, making it irresistible and adding a protein boost.; 1 head shredded iceberg lettuce (5-6 cups) Provides a crisp, watery crunch that forms the foundation of the salad and keeps it light.; 1 head shredded romaine lettuce (4-5 cups) Adds extra texture and nutrients, like vitamins A and C, for a hearty green base.; 1 (15-ounce) can chickpeas, drained and rinsed Offers plant-based protein and fiber; for more on their benefits, visit this benefits of chickpeas guide to see why they’re a salad superstar.; ¼ lb (4 ounces) Italian salami, thinly sliced Contributes a savory, meaty element that makes the salad filling, though it’s easy to omit for vegetarians.; 2 cups shredded mozzarella cheese Melts slightly for a creamy touch, adding calcium and a mild flavor that ties everything together.

Ingredients

Scale

⅓ cup extra virgin olive oil This forms the base of the dressing, providing a rich, smooth texture and healthy fats that enhance the overall flavor.

3 Tablespoons red wine vinegar Adds a tangy kick to the dressing, balancing the richness and making the salad refreshing for diet-conscious individuals.

2 cloves garlic, minced Infuses a bold, aromatic taste that elevates the dressing and supports immune health with its natural properties.

3 teaspoons Dijon mustard or 1 teaspoon dry mustard Gives the dressing a slight sharpness and helps emulsify it for a creamy consistency.

½ teaspoon kosher salt and pepper Seasons the dressing perfectly, enhancing all the flavors without overwhelming the fresh ingredients.

⅓ cup grated Pecorino Romano cheese or grated parmesan cheese Brings a nutty, salty depth to the dressing, making it irresistible and adding a protein boost.

1 head shredded iceberg lettuce (5–6 cups) Provides a crisp, watery crunch that forms the foundation of the salad and keeps it light.

1 head shredded romaine lettuce (4–5 cups) Adds extra texture and nutrients, like vitamins A and C, for a hearty green base.

1 (15-ounce) can chickpeas, drained and rinsed Offers plant-based protein and fiber; for more on their benefits, visit this benefits of chickpeas guide to see why they’re a salad superstar.

¼ lb (4 ounces) Italian salami, thinly sliced Contributes a savory, meaty element that makes the salad filling, though it’s easy to omit for vegetarians.

2 cups shredded mozzarella cheese Melts slightly for a creamy touch, adding calcium and a mild flavor that ties everything together.

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Instructions

1-First Step: Prepare the Dressing: In a small bowl, whisk together all the dressing ingredients to create a smooth mixture. Start by combining ⅓ cup extra virgin olive oil, 3 Tablespoons red wine vinegar, 2 cloves minced garlic, 3 teaspoons Dijon mustard, ½ teaspoon kosher salt and pepper, and ⅓ cup grated Pecorino Romano cheese. For a smoother blend, whisk for about 1 minute until everything emulsifies. If you’re adapting for dietary needs, like a vegan option, swap the cheese now to keep things simple.

2-Second Step: Chop and Combine the Salad Ingredients: Take a large bowl and add the shredded lettuces first that’s 1 head of iceberg lettuce for 5-6 cups and 1 head of romaine for 4-5 cups. Next, toss in 1 (15-ounce) can of drained and rinsed chickpeas, ¼ lb thinly sliced Italian salami, and 2 cups shredded mozzarella cheese. This step builds the base, so ensure everything is evenly distributed for the best flavor. If you want to add extras like sliced red onion, mix them in here for a personalization touch.

3-Third Step: Dress and Toss the Salad: Once your ingredients are in the bowl, pour the prepared dressing over the top. Use tongs or salad servers to toss everything gently until the greens and other components are well-coated. This should take about 1-2 minutes to ensure even coverage. For dietary variations, remember if you’re making it vegetarian, simply leave out the salami before tossing.

4-Fourth Step: Serve Immediately: After tossing, divide the salad into portions for 6 servings and serve right away to keep the crispness intact. Each serving provides around 371 calories, with 13.8g carbs, 24.7g protein, and 24.7g fat, making it a balanced choice. If you’re prepping for a group, this La Scala Salad pairs well with other dishes; for instance, try our shrimp boil skillet as a side for a full meal. Enjoy the fresh flavors and how adaptable this step is for busy schedules.

Last Step:

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Notes

🥫 Prepare the dressing and salad ingredients separately in advance and combine just before serving to keep it fresh.
🥒 Add sliced red onions, sun-dried tomatoes, or bell peppers to customize the salad to your taste.
🌱 For a vegetarian option, omit the Italian salami and enjoy the salad as is.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Tossing
Cuisine: Italian
Diet: Vegetarian option

Nutrition

Serving Size: 1 serving
Calories: 371 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 24.7 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 13.8 g
Fiber: 5 g
Protein: 24.7 g
Cholesterol: 40 mg