La Scala Chopped Salad
A crunchy, tangy salad with beef salami and feta that's perfect as a main or side dish.
I first tried La Scala Chopped Salad on a summer potluck table and immediately wanted to recreate it at home. It’s crunchy, slightly briny, and surprisingly filling thanks to the diced beef salami and feta — the kind of salad that works as a main, a hearty side, or a picnic staple. If you enjoy bold, deli-style salads, this builds on that same satisfying mix; for a meat-forward alternative, you might also like my take on a carnivore chicken salad recipe that leans even more into protein-packed flavors.
Why you’ll love this dish
La Scala Chopped Salad strikes a balance between bright, tangy dressing and crunchy, savory components. It’s fast to assemble, doesn’t need cooking time, and scales easily for family dinners or entertaining. The combination of pepperoncini and Kalamata olives adds an acidic, slightly spicy hit that cuts through the richness of feta and beef salami — perfect for people who want a salad that actually satisfies.
This salad is ideal for weeknight dinners, potlucks, and lunchboxes because:
- It takes about 10–15 minutes to assemble.
- Uses mostly pantry-friendly ingredients (beef salami, olives, and vinegar keep well).
- Works as a main course next to bread or as a colorful side for grilled meats.
How this recipe comes together
Step-by-step overview: You’ll chop everything into bite-sized pieces, whisk a simple vinaigrette, and toss until everything is lightly coated. The goal is to keep textures distinct — crisp lettuce, firm tomatoes and cucumbers, chewy beef salami, and creamy feta — so chop uniformly and dress at the last moment to preserve crunch.
What to expect while making it:
- Prep is mostly chopping, so a sharp knife and cutting board are your best friends.
- The dressing is an emulsified oil-vinegar-Dijon mix that brightens the whole salad.
- Toss gently but thoroughly so the dressing reaches every piece without bruising the lettuce.
What you’ll need
- Crisp lettuce (romaine or iceberg), chopped — romaine gives more bite; iceberg offers extra crunch.
- Beef salami, diced — Genoa or beef salami both work; substitute cooked turkey ham or beef bacon if preferred.
- Cherry tomatoes, halved — grape tomatoes are fine.
- Cucumbers, diced — English or Persian keep the salad less watery.
- Red onion, finely chopped — milder than white onion; soak in cold water for 5 minutes if you want less bite.
- Pepperoncini peppers, sliced — substitute mild banana peppers if heat is a concern.
- Kalamata olives, sliced — you can use black olives for a milder flavor.
- Feta cheese, crumbled — goat cheese is a creamier alternative.
- Olive oil — extra virgin for flavor.
- Apple cider vinegar — lemon juice can be used in a pinch.
- Dijon mustard — helps emulsify the dressing.
- Salt and freshly ground pepper to taste.
If you prefer a fruitier contrast, pair this salad idea with a recipe like the Asian chicken cranberry salad for inspiration on mixing sweet and savory elements.
Directions to follow
- Wash and dry the lettuce, then chop into bite-sized pieces. Transfer to a large mixing bowl.
- Add diced beef salami, halved cherry tomatoes, diced cucumbers, and finely chopped red onion to the bowl.
- Scatter sliced pepperoncini and Kalamata olives over the salad. Sprinkle crumbled feta on top.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, a pinch of salt, and several grinds of black pepper until the dressing is combined and slightly emulsified.
- Pour the dressing over the salad. Toss gently but thoroughly so every ingredient is coated.
- Serve immediately to preserve crunch and enjoy.
01Ingredients
Salad Ingredients
Dressing Ingredients
02Method
- Preparation
- Dressing
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0 OF 6 DONE03Recipe notes
- 01Store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep dressing separate if you anticipate storing for more than a few hours to avoid soggy lettuce. This salad is best served cold; do not reheat.
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Best ways to enjoy it
Serve La Scala Chopped Salad in a shallow bowl so the dressing and toppings are visible. Pairing suggestions:
- With warm focaccia or crusty Italian bread for sopping up leftovers.
- Alongside grilled lemon chicken, steak, or roasted vegetables.
- As part of a buffet with antipasto platters and roasted peppers.
For entertaining, compose the salad on a large platter and let guests help themselves.
How to store & freeze
Short-term: Store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep dressing separate if you anticipate storing for more than a few hours to avoid soggy lettuce.
Reheating: This salad is best served cold; do not reheat. If you’ve added meat that you want warmed, remove portions and reheat separately.
Freezing: Do not freeze this salad — lettuce, tomatoes, and cucumbers lose texture and become watery after thawing.
Food safety note: perishable components (diced beef salami, feta) should not sit at room temperature for more than two hours.
Creative twists
- Make it vegetarian: replace beef salami with marinated artichoke hearts or roasted chickpeas.
- Greek-style: increase Kalamata olives and add oregano; use lemon instead of apple cider vinegar.
- Add grains: toss in farro or quinoa to make it more filling.
- Spicy kick: swap pepperoncini for thinly sliced pickled jalapeños and add a pinch of red pepper flakes.
- Protein boost: top with sliced grilled chicken or shrimp for a main-dish salad.
Common questions
How long does the dressing keep?
A: Stored in the fridge in a sealed jar, the dressing will keep for about 5–7 days. Shake or whisk before using.
Can I make this salad for a party the day before?
A: You can prep and chop ingredients the day before and refrigerate separately. Combine and dress right before serving to retain crunch.
Is there a good dairy-free version?
A: Yes — omit feta and add toasted nuts or seeds (pine nuts, almonds) and extra olives for savory depth.
Can I use pre-sliced deli beef salami?
A: Yes. Diced pre-sliced beef salami speeds up prep. Look for higher-quality deli beef salami for better flavor.
Conclusion
For more ideas, check out Famous La Scala Chopped Salad Recipe – What Molly Made and my The Scala Chopped Salad.
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