La Scala Chopped Salad with Crispy Bacon and Blue Cheese

This La Scala Chopped Salad with Crispy Bacon and Blue Cheese is a hearty, flavorful twist on the iconic Beverly Hills classic.

Crisp iceberg lettuce, savory salami, chickpeas, cherry tomatoes, and creamy blue cheese are tossed with crispy bacon and a tangy Italian vinaigrette for a satisfying, restaurant-style chopped salad.

Why You’ll Love This Recipe

This La Scala Chopped Salad with Crispy Bacon and Blue Cheese combines the best of Italian-American flavors in one beautiful bowl.

The crunchy texture from the lettuce and chickpeas, salty bites of salami and bacon, and creamy blue cheese create an addictive contrast in every forkful.

It’s incredibly satisfying yet refreshing, perfect as a main course salad or impressive side. You’ll love how quickly it comes together and how the homemade dressing ties everything together beautifully.

Yield: 4 Serves

La Scala Chopped Salad with Crispy Bacon and Blue Cheese

Print

Crisp La Scala Chopped Salad with bacon and blue cheese — savory, crunchy, and packed with flavor.

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• 1 head iceberg lettuce, finely chopped
• 8 oz salami, diced small
• 1 cup crispy bacon, crumbled
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 6 oz blue cheese, crumbled
• ½ small red onion, finely diced
• ¼ cup fresh parsley, chopped

For the Dressing:

Toggle ingredient group

• ⅓ cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Cook the Bacon: Place bacon slices in a skillet over medium heat. Cook until super crispy, about 8-10 minutes. Drain on paper towels and crumble once cooled.
2. Prepare the Lettuce: Finely chop the iceberg lettuce into small, bite-sized pieces and place in a large mixing bowl.
3. Chop the Salami: Cut the salami into small uniform cubes and add to the bowl with the lettuce.
4. Add Chickpeas: Drain and rinse the chickpeas well, then add them to the salad mixture.
5. Prepare Tomatoes and Onion: Halve the cherry tomatoes and finely dice the red onion. Add both to the bowl.
6. Make the Dressing: In a small jar, combine olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper. Shake vigorously until well combined.
7. Add Blue Cheese: Crumble the blue cheese into the salad bowl, reserving a little for garnish.
8. Add Fresh Herbs: Sprinkle chopped fresh parsley and the crispy bacon crumbles over the salad ingredients.
9. Dress the Salad: Pour the dressing over the salad and toss everything thoroughly but gently until evenly coated.
10. Final Presentation: Transfer to a serving platter or individual plates. Top with reserved blue cheese and a few extra bacon bits for a beautiful finish.

Notes

This salad is best served cold and fresh. The combination of crispy bacon and creamy blue cheese makes it extra indulgent. Pair with warm garlic bread or a glass of Italian white wine for a complete meal.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 986Total Fat 75gSaturated Fat 20gUnsaturated Fat 55gCholesterol 93mgSodium 2260mgCarbohydrates 54gFiber 7gSugar 5gProtein 30g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Chop all ingredients into small, uniform pieces for the classic “chopped salad” texture.
• Cook bacon until extra crispy so it holds its crunch in the salad.
• Toss the salad with dressing just before serving to keep it crisp.
• Use a sharp knife or mezzaluna for clean, easy chopping.
• Chill the bowl beforehand for a refreshing presentation.
• Taste the dressing and adjust seasoning before tossing.

Ingredients Notes

Crisp iceberg lettuce forms the fresh, crunchy base. High-quality salami adds savory depth, while chickpeas bring nutty texture and protein. Crispy bacon contributes smoky richness and crunch.

Creamy blue cheese offers bold, tangy contrast. Cherry tomatoes add juicy sweetness and color. The dressing uses red wine vinegar, Dijon mustard, oregano, and extra virgin olive oil to create a bright, herby Italian vinaigrette that perfectly balances the rich ingredients.

Variations and Substitutions

For a lighter version, use turkey bacon or omit bacon entirely. Add diced cucumber, avocado, or roasted red peppers for extra freshness. Substitute blue cheese with feta or gorgonzola for a different tang.

Make it vegetarian by removing salami and bacon and adding more chickpeas or marinated artichokes.

For a heartier meal, include grilled chicken or shrimp. You can use romaine or a mix of lettuces instead of pure iceberg for more nutrition while keeping crunch.

Storage Options

Store undressed salad components separately in airtight containers in the refrigerator for up to 2 days. Once dressed, the salad is best enjoyed the same day.

Cooked bacon can be stored separately for up to 4 days. The dressing keeps well in the fridge for up to 1 week.

Dish Gallery

Please share this La Scala Chopped Salad with Crispy Bacon and Blue Cheese with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Italian Zucchini Fritters with Fresh Herbs Recipe