Italian Chopped Salad
Inspired by the legendary La Scala in Beverly Hills, this Italian chopped salad is vibrant, crunchy, and full of classic Mediterranean flavors. It combines crisp lettuce, tomatoes, cucumber, salami, mozzarella and marinated garbanzo beans with a tangy, Parmesan-flecked vinaigrette. Ideal for family dinners, potlucks, or a light entrée, it assembles quickly and keeps well for a day if stored properly.
Ingredients
Vinaigrette
- 1/4 c. olive oil
- 2 T. red wine vinegar
- 1 clove garlic, pressed
- 1 tsp. dry mustard
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 c. grated parmesan cheese
Salad
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 1 med. head lettuce, finely chopped
- 2 Roma tomatoes, seeded and diced
- 1 sm. English cucumber, seeded and diced
- 4 oz. salami, julienne (thinly sliced)
- 1/2 c. shredded low-moisture mozzarella cheese
- 1/4 c. julienned basil leaves (optional)
Instructions
- In a small jar or bowl, combine the olive oil, red wine vinegar, pressed garlic, dry mustard, salt, pepper, and grated Parmesan cheese. Cover and shake or whisk vigorously until the dressing is emulsified and smooth.
- Place the drained and rinsed garbanzo beans in a small container and pour half of the vinaigrette over them. Cover and refrigerate to allow the beans to marinate for about 30 minutes; this softens their flavor and infuses them with seasoning.
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Meanwhile, in a large bowl, combine the finely chopped lettuce, diced Roma tomatoes, seeded and diced English cucumber, julienned salami, and shredded mozzarella cheese.
- When you are ready to serve, add the marinated garbanzo beans and pour the remaining vinaigrette over the salad. Gently toss everything together so the dressing coats the vegetables and cheese without bruising the lettuce.
- Transfer to a large serving bowl or divide into individual bowls. Garnish with the julienned basil leaves if using. Best served the same day for optimal texture and freshness.
- Refrigerate any leftovers in a sealed container. Due to the vinaigrette and the moisture from tomatoes and cucumber, the salad is freshest within 24 hours.
Tips, Variations and Serving Suggestions
This chopped salad is versatile and easy to adapt. For a vegetarian version, omit the salami and add roasted red peppers or marinated artichoke hearts for savory depth. Swap the low-moisture mozzarella for fresh mozzarella pearls if you prefer a softer cheese texture—toss them in at the last minute to prevent sogginess.
For extra crunch, add chopped red onion, radishes, or a handful of toasted pine nuts. If you like a spicier dressing, stir in a pinch of red pepper flakes or a dash of hot sauce to the vinaigrette. To make it a more substantial meal, serve with crusty bread or alongside grilled chicken or fish.
When preparing ahead, keep the vinaigrette and marinated beans separate from the chopped vegetables and cheese. Combine everything just before serving to keep the lettuce crisp and the salad vibrant.
Storage
Store leftovers in an airtight container in the refrigerator for up to 24 hours for best texture. If you expect to keep the salad longer, store components separately: dressing in a sealed jar, garbanzo beans in another container, and the chopped vegetables and cheese in a third. Re-toss just before serving.