La Scala Chopped Salad with Grilled Vegetables and Pesto

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.

Yield: 4 Serves

La Scala Chopped Salad with Grilled Vegetables and Pesto

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Fresh La Scala Chopped Salad with grilled vegetables and pesto — smoky, crunchy, and herb-packed.

Prep Time 25 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 1 head iceberg lettuce, finely chopped
• 2 medium zucchini, sliced
• 2 bell peppers (red and yellow), sliced
• 1 small eggplant, diced
• 1 ½ cups cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup fresh mozzarella or Parmesan, diced or shaved
• ⅓ cup basil pesto
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the Grill: Heat your grill or grill pan to medium-high heat. Lightly brush vegetables with olive oil and season with salt and pepper.
2. Grill the Vegetables: Grill zucchini, bell peppers, and eggplant for 4-6 minutes per side until nicely charred and tender. Remove and let cool.
3. Prepare the Lettuce: Finely chop the iceberg lettuce into small pieces and place in a large mixing bowl.
4. Chop Grilled Veggies: Once cooled, dice the grilled vegetables into small, bite-sized pieces and add to the bowl.
5. Add Tomatoes and Chickpeas: Halve the cherry tomatoes and add them along with the drained chickpeas.
6. Add Cheese: Dice or shave the mozzarella or Parmesan and gently mix into the salad.
7. Make the Dressing: In a small bowl, whisk together the basil pesto, olive oil, red wine vinegar, salt, and pepper until smooth.
8. Combine Ingredients: Add the chopped grilled vegetables, tomatoes, and chickpeas to the lettuce and toss lightly.
9. Dress the Salad: Pour the pesto dressing over the salad and toss everything gently until evenly coated.
10. Final Touch: Transfer to a serving platter, garnish with fresh basil leaves and extra shaved cheese, then serve immediately.

Notes

The grilled vegetables can be prepared up to a day in advance. Taste the dressing and adjust acidity or seasoning before tossing. This salad is wonderful served slightly chilled. Pair with crusty Italian bread for a complete meal.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 470Total Fat 31gSaturated Fat 8gUnsaturated Fat 23gCholesterol 30mgSodium 421mgCarbohydrates 35gFiber 10gSugar 12gProtein 17g

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

• 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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