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A large wooden bowl filled with La Scala chopped salad topped with grated cheese, surrounded by serving utensils, garlic, lettuce, a glass of red wine, and plates with forks.
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La Scala Chopped Salad Recipe with Marinated Garbanzo Beans

This Italian chopped salad is legendary for a reason; It's the perfect balance of crunch, acid, and freshness, and our trick of marinating the chickpeas takes it over the edge. The hardest part will be whether you plate it with an olive in the center or just serve it family style.
Prep Time25 minutes
Marination Time20 minutes
Total Time45 minutes
Course: Appetizer, dinner, lunch, Salad
Cuisine: American, Italian, Mediterranean
Servings: 4 servings
Author: Dee Broughton

Equipment

  • Pint jar or small bowl for dressing
  • Medium bowl for marinating chickpeas
  • Large mixing bowl
  • sharp knife
  • Salad spinner or a clean kitchen towel

Ingredients

Dressing:

  • ¼ cup red wine vinegar
  • 1 teaspoon mustard powder
  • 1 garlic clove minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅓ cup extra virgin olive oil
  • ⅓ cup grated Parmesan

Salad:

  • 15 oz can chickpeas, rinsed and drained
  • 4 cups iceberg lettuce finely chopped
  • 4 cups romaine lettuce finely chopped
  • 1 cup italian salami thinly sliced
  • 1 cup shredded mozzarella cheese
  • ½ cup thinly sliced red onion

Instructions

Make the Dressing

  • Add the red wine vinegar, mustard powder, garlic, oregano, salt, pepper, olive oil, and Parmesan to a pint jar.
  • Seal the lid. Shake until the dressing looks even.
    A glass jar containing a vinaigrette sits on a green tiled surface with a white bottle and garlic in the blurred background.

Marinate the Chickpeas

  • Add the chickpeas to a medium bowl. Spoon in about one third of the dressing.
  • Stir until coated. Cover and refrigerate for 20 minutes.
    A bowl of seasoned chickpeas with a spoon rests on a green tiled surface, next to a small bowl of pepper, a carafe of red liquid, and a head of garlic.

Toss the Salad and Serve

  • Chop the iceberg and romaine into small pieces. Add them to a large bowl.
  • Add the italian salami, shredded mozzarella, red onion and marinated chickpeas to the bowl.
    A wooden bowl contains chickpeas, sliced salami, shredded lettuce, shredded cheese, and chopped red onions, arranged in sections on a green tiled surface.
  • Pour in the remaining dressing. Toss until coated.
    A wooden bowl of La Scala chopped salad with lettuce, chickpeas, and other vegetables on a dark green tiled surface, with salad tongs and seasonings nearby.
  • This is where you can serve the salad family style from a large bowl OR choose to present it like the famous restaurant by pressing it into a small bowl before turning it out onto a plate and placing a black olive in the center of the dome.
    Two plates of La Scala salad with the signature olive on top, chickpeas, radishes, and greens on white dishes, set on a green tile table with cutlery, condiments, and drinks in the background.

Notes

  • Marinate the chickpeas first. This seasons the salad from the inside out and prevents bland bites under dressed lettuce.
  • Dry the lettuce completely. Wet greens = diluted dressing and limp texture. A spinner matters here. After drying, chill them for 30 minutes for the best crunch.
  • Chop finely and evenly. This is a true chopped salad; smaller pieces mean better coverage with the dressing and balanced bites.
  • Use finely grated Parmesan. It dissolves into the vinaigrette instead of clumping.
  • Dress right before serving. Toss only when you’re ready to eat to keep the lettuce crisp.
  • Stop if it looks soupy. The salad should look glossy, not sopping wet. Drain excess dressing if needed.

Nutrition

Serving: 1serving