La Scala Chopped Salad with Roasted Garlic and Lemon

This vibrant La Scala Chopped Salad with Roasted Garlic and Lemon elevates the classic Beverly Hills favorite into a bright, flavor-packed masterpiece.

Crisp romaine and iceberg are finely chopped with savory salami, creamy mozzarella, protein-rich chickpeas, and fresh herbs, then tossed in a zesty roasted garlic-lemon vinaigrette that brings sweet, tangy, and umami notes together in every refreshing bite. Perfect for lunch or as a standout side.

Why You’ll Love This recipe

You’ll adore this La Scala Chopped Salad because it delivers restaurant-quality taste right in your kitchen with minimal effort.

The combination of textures — crunchy lettuce, tender chickpeas, chewy salami, and melty mozzarella — creates an addictive mouthfeel, while the roasted garlic and fresh lemon dressing adds incredible depth and brightness that keeps you coming back for more.

It’s hearty enough to serve as a main dish yet light and refreshing, ideal for warm days, meal prep, or impressing guests.

Plus, it’s naturally gluten-free and easily customizable, making it a crowd-pleaser for family dinners, potlucks, or healthy weekday lunches. Once you try this version, it will become your go-to chopped salad recipe.

Yield: 6 servings

La Scala Chopped Salad with Roasted Garlic and Lemon

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Crisp chopped La Scala salad with salami, mozzarella, chickpeas, and a bright roasted garlic lemon dressing.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

For the Salad:

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• 1 small head romaine lettuce, finely chopped
• 1 small head iceberg lettuce, finely chopped
• 8 oz Italian salami, diced small
• 8 oz fresh mozzarella, cut into small cubes
• 1 (15 oz) can chickpeas, drained and rinsed
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped (optional)

For the Roasted Garlic Lemon Dressing:

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• 1 large head garlic
• ⅓ cup extra-virgin olive oil
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 teaspoon lemon zest
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon honey or sugar (optional, to balance)

Instructions

1. Roast the garlic — Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for 35–40 minutes until the cloves are soft and golden. Let it cool slightly.
2. Prepare the lettuces — Wash and thoroughly dry the romaine and iceberg lettuce. Finely chop both into small, even pieces — this is what gives the salad its signature texture. Place in a large mixing bowl.
3. Chop the proteins and add-ins — Dice the salami into small cubes and cut the mozzarella into similar-sized pieces. Drain and rinse the chickpeas. Add all of these to the bowl with the chopped lettuce.
4. Make the magic dressing — Squeeze the roasted garlic cloves out of their skins into a small bowl or jar. Mash them into a paste with a fork. Add olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, oregano, salt, pepper, and honey if using. Whisk vigorously until emulsified and creamy.
5. Taste and adjust — Give the dressing a quick taste. Add more lemon for brightness, salt for seasoning, or a touch more honey if it feels too tangy. The dressing should be bold and vibrant!
6. Combine the fresh herbs — Sprinkle the chopped parsley and basil (if using) over the salad ingredients for a burst of fresh aroma.
7. Dress the salad — Pour about half the dressing over the salad. Gently toss everything together using two large spoons or your hands (with gloves if preferred) until every piece is beautifully coated.
8. Add more dressing if needed — Add extra dressing a little at a time until the salad is perfectly seasoned to your liking — you want it flavorful but not soggy.
9. Chill briefly — For the best flavor, place the salad in the refrigerator for 5–10 minutes to let the flavors meld while keeping everything crisp.
10. Serve and enjoy — Give the salad one final gentle toss, transfer to a beautiful serving platter or individual plates, and serve immediately. Garnish with extra herbs or a crack of black pepper if desired. Watch it disappear!

Notes

This salad shines when served very cold. The roasted garlic makes the dressing extra special — don’t skip it! Leftovers of undressed components make excellent wraps or grain bowls the next day.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 452Total Fat 36gSaturated Fat 11gUnsaturated Fat 24gCholesterol 70mgSodium 1206mgCarbohydrates 16gFiber 6gSugar 5gProtein 21g

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 to a similar small size for the authentic “chopped salad” experience where every bite has a bit of everything.
• Roast garlic in advance — it mellows the sharpness and adds sweet caramelized flavor.
• Use a sharp chef’s knife or mezzaluna for clean cuts without bruising the lettuce.
• Toss the salad gently but thoroughly right before serving to keep it crisp.
• Make extra dressing — it keeps well and is fantastic on grilled chicken, roasted veggies, or other salads.
• Chill the bowl and ingredients for 10 minutes before assembling for maximum refreshment on hot days.

Ingredients Notes

High-quality ingredients make all the difference here. Use fresh, crisp romaine and iceberg lettuce for the perfect crunch base. Italian salami (such as Genoa or soppressata) brings savory depth — choose one with good marbling.

Fresh mozzarella pearls or a block cut into small cubes provide creamy contrast. Chickpeas add plant-based protein and a nutty texture; canned work great but rinse them well. The star of the dressing is roasted garlic, which becomes soft, sweet, and spreadable after oven roasting.

Fresh lemon juice and zest brighten everything, while good extra-virgin olive oil carries the flavors. Dried oregano and a touch of Dijon mustard round out the classic La Scala-inspired vinaigrette with herbal and tangy notes. Red wine vinegar adds balanced acidity.

Variations and Substitutions

Make it vegetarian by omitting the salami and adding extra chickpeas or marinated artichoke hearts. For a spicy kick, toss in sliced pepperoncini or crushed red pepper flakes. Swap mozzarella for provolone or shaved Parmesan for a sharper finish.

Add cherry tomatoes, cucumber, or avocado for more freshness. Turn it into a complete meal by topping with grilled chicken, shrimp, or tuna. For a lower-carb version, reduce or skip the chickpeas.

Use roasted red peppers or sun-dried tomatoes for extra sweetness. If you don’t have time to roast garlic, use high-quality store-bought roasted garlic paste, though fresh-roasted is best.

White beans or lentils can substitute for chickpeas. Fresh basil or parsley can replace or supplement the oregano for a brighter herb profile.

Storage Options

Store the undressed chopped salad components separately in airtight containers in the refrigerator for up to 3 days. The dressing keeps well in a jar for up to 5 days — shake before using.

Once dressed, the salad is best enjoyed within a few hours as the lettuce will soften. For best results, keep the dressing on the side until ready to serve.

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