This elegant La Scala Chopped Salad with Marinated Artichokes and Parmesan features crisp iceberg lettuce, savory salami, tender marinated artichoke hearts, chickpeas, cherry tomatoes, and generous shaved Parmesan, all tossed in a zesty Italian vinaigrette.
It delivers a bright, briny, and cheesy twist on the famous Beverly Hills chopped salad.
Why You’ll Love This Recipe
This La Scala Chopped Salad with Marinated Artichokes and Parmesan offers a perfect balance of textures and Mediterranean flavors.
The tangy, tender artichokes add a gourmet touch, while the generous Parmesan brings salty, nutty richness.
Every bite is crunchy, savory, and refreshing. It’s quick to assemble, visually stunning, and works beautifully as a light main course or impressive side dish. You’ll love how the marinated artichokes elevate this classic into something truly special.
Recipe Tips and Tricks
- Chop all ingredients into small, uniform pieces for the signature La Scala texture.
- Use high-quality marinated artichokes packed in oil for the best flavor.
- Drain artichokes well and pat dry before chopping to avoid a watery salad.
- Toss the salad with dressing right before serving to keep it crisp.
- Shave the Parmesan fresh for superior taste and beautiful curls.
- Chill the ingredients for a refreshing result.
Ingredients Notes
Crisp iceberg lettuce forms the light, crunchy base. Marinated artichoke hearts bring tangy, earthy flavor and tender texture. Italian salami adds savory depth, while chickpeas provide nutty bite and protein.
Cherry tomatoes contribute juicy sweetness. Shaved Parmesan cheese delivers bold, salty Italian character.
The homemade vinaigrette with red wine vinegar, oregano, and garlic creates a bright dressing that beautifully complements the briny artichokes.
Variations and Substitutions
Add grilled chicken or shrimp for extra protein. Include diced cucumber or roasted red peppers for more freshness. For a vegetarian version, omit the salami and add extra chickpeas or white beans.
Use feta or mozzarella instead of Parmesan for a milder cheese flavor. Add olives or sun-dried tomatoes for deeper Mediterranean notes. For a spicy kick, include red pepper flakes in the dressing.
Storage Options
Store undressed salad components in separate airtight containers in the refrigerator for up to 3 days.
Once dressed, enjoy the same day for best crunch. Marinated artichokes and dressing can be kept for up to 1 week. Do not freeze.
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