This vibrant La Scala Chopped Salad with Grilled Vegetables and Pesto features crisp iceberg lettuce, smoky grilled zucchini, bell peppers, eggplant, sweet cherry tomatoes, and chickpeas, all tossed in a bright basil pesto vinaigrette. A fresh, colorful, and satisfying vegetarian version of the iconic Beverly Hills chopped salad.
Why You’ll Love This Recipe
This La Scala Chopped Salad with Grilled Vegetables and Pesto brings together the best of Italian flavors in a light yet hearty bowl. The smoky char from grilled vegetables pairs beautifully with the fresh, herby pesto dressing, creating incredible depth while keeping the salad refreshing.
It’s packed with texture — crunchy lettuce, tender-crisp veggies, and creamy chickpeas. Perfect for warm weather meals, vegetarian guests, or healthy lunch prep. You’ll love how vibrant and restaurant-quality it tastes while being simple to prepare at home.
Recipe Tips and Tricks
- Grill vegetables ahead of time and let them cool completely before chopping.
- Cut all ingredients into small, uniform pieces for the true chopped salad texture.
- Toss with dressing just before serving to maintain maximum crunch.
- Use high-quality store-bought or homemade pesto for the best flavor.
- Don’t over-grill vegetables — they should have bite and nice char marks.
- Chill the salad bowl for a refreshing presentation.
Ingredients Notes
Crisp iceberg lettuce provides the classic light, crunchy base. A variety of fresh vegetables like zucchini, bell peppers, and eggplant develop rich, smoky flavor when grilled. Chickpeas add protein and nutty texture, while cherry tomatoes bring juicy sweetness.
Fresh basil pesto creates a fragrant, vibrant dressing that captures Italian essence. Parmesan cheese adds salty depth, and extra virgin olive oil helps the vegetables caramelize beautifully on the grill.
Variations and Substitutions
Add grilled asparagus, mushrooms, or red onion for more variety. For extra protein, include grilled halloumi or white beans. Make it vegan by using vegan pesto and omitting Parmesan.
\Add diced avocado for creaminess or toasted pine nuts for crunch. You can substitute romaine or mixed greens for part of the iceberg. For a spicy kick, add red pepper flakes to the pesto dressing. Include sun-dried tomatoes for concentrated Italian flavor.
Storage Options
Store undressed salad components separately in airtight containers in the refrigerator for up to 3 days.
Grilled vegetables keep well for 4 days. Once dressed, the salad is best enjoyed within 24 hours. The pesto dressing can be stored in the fridge for up to 1 week.
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