La Scala Chopped Salad Recipe

I recently made the La Scala Chopped Salad recipe at home, and honestly, I was surprised at how good it turned out. I’m usually more of a warm-meal kind of person, but this salad completely won me over. 

It’s bright, refreshing, and full of bold flavors—plus, it only took me 15 minutes to put together! Whether I serve it for lunch or bring it to a get-together, it always disappears fast. If you’ve been looking for a salad that’s organically fresh and crave-worthy, you’re going to love this. You can also try the Kani Salad Recipe.

Additional Tips to Make This Salad Even Better

After making this salad a few times, I’ve figured out a few tricks to take it from great to absolutely unforgettable. If you’re planning to make it soon, here are my personal suggestions:

• Use chilled lettuce. I always keep the romaine in the fridge until I’m ready to chop—it keeps everything crisp.
• Marinate the tomatoes. Tossing them in a little olive oil and salt for 5 minutes really boosts their flavor.
• Toast the pine nuts. A quick toast in a dry pan gives them a warm, nutty depth that makes the salad pop.
• Grate cheese fresh. Trust me, pre-grated Parmesan doesn’t come close to the flavor of fresh.
• Dress right before serving. I learned the hard way—adding the dressing too early makes the lettuce wilt.

Creative Variations You Can Try

You can organically explore so many flavor twists with the La Scala Chopped Salad depending on your taste or dietary preferences. If you love salad recipes here are a few creative ideas I’ve tried and loved:

• Dairy-Free: Swap Parmesan with nutritional yeast or a plant-based cheese alternative.
• Vegan-Friendly: Omit the bacon and cheese, and add roasted chickpeas or tofu for extra protein.
• Low-Carb: Use fewer tomatoes and add chopped grilled chicken or boiled eggs instead.
• Zesty Kick: Add a dash of chili flakes or diced jalapeño to the dressing for heat.
• Flavor Boost: Mix in sun-dried tomatoes or olives for a Mediterranean twist.

What Kitchen Tools You’ll Need

Before you start chopping, make sure you’ve got these handy. It’ll make the process smooth and enjoyable:

• Large salad bowl – to toss everything evenly.
• Chopping board & sharp knife – for prepping all those crisp veggies.
• Small mixing bowl – for whisking up that bright, zesty dressing.
• Grater – to finely grate fresh Parmesan.
• Measuring cups & spoons – for accurate ingredient portions.

How to Serve La Scala Chopped Salad for Maximum Appeal

Serving this salad the right way makes a huge difference. Here’s how I make it pop on the table organically and visually:

Start by layering the salad in a wide, shallow bowl—this shows off the colors better. Add the avocado and bacon last so they stay visible on top. A final drizzle of dressing right before serving gives it that restaurant-style shine. You can even garnish with a lemon wedge on the side or a little extra cheese sprinkled over the top.

Want to take it up a notch? Serve with warm sourdough bread, Hamburger Soup Recipe or a grilled chicken breast for a more filling meal.

How to Store La Scala Chopped Salad the Right Way

• Restoring: If the salad feels a little wilted the next day, refresh it with a quick splash of lemon juice and a tiny drizzle of olive oil—then toss gently.
• Freezing: Freezing this salad isn’t recommended. The lettuce and avocado won’t hold up and will turn mushy when thawed.
• Refrigerating: You can refrigerate the undressed salad for up to 2 days. Just store the dressing separately and combine when you’re ready to eat.

Why You’ll Love This Salad – Besides the Taste!

There’s a reason I keep making this salad again and again. It’s not just tasty—it’s smart. Here’s why:

• Quick and easy to make: You can prep it in just 15 minutes—no stove required!
• Customizable ingredients: You can change the toppings or dressing to suit your cravings or dietary needs.
• Healthy and satisfying: It’s packed with fiber, healthy fats, and fresh produce.
• Perfect for any meal: Serve it as a main dish, a side, or pack it for a fresh lunch.
• Great for entertaining: Its colors and flavors make it a real show-stopper on the table.

Extra Details You Should Know Before You Start

Want to make sure your salad is just right? Here are a few final notes to keep in mind before diving in:

• Romaine is key. Don’t swap it for iceberg—it just won’t be the same.
• Avocado timing matters. Add it last to prevent browning, especially if prepping in advance.
• Salt balance is everything. Parmesan and bacon are salty, so go light on extra salt until you taste it.
• Mix gently. This isn’t a salad you want to toss aggressively—handle it like you would a delicate dish.
• Use ripe produce. Since the ingredients are raw, their ripeness makes a big difference in flavor.
  

Nancy

La Scala Chopped Salad Recipe

Looking for a salad that’s bright, fresh, and packed with flavor? The Famous La Scala Chopped Salad isn’t just eye-catching—it’s a show-stealing favorite at gatherings, family meals, and solo lunches alike. With crisp romaine, creamy avocado, a punch of Parmesan, and a citrusy dressing, this salad delivers layers of texture and taste in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 5

Course: Salad

Calories: 320

Ingredients Method

Ingredients

  

• 1 head of romaine lettuce finely chopped: Use fresh, crisp romaine—avoid bagged or pre-washed lettuce for better texture and flavor.
• 2 medium tomatoes diced: Heirloom or vine-ripened tomatoes add richer flavor; avoid underripe ones.
• 1/2 cup of grated Parmesan cheese: Grate fresh for maximum flavor and a smoother texture.
• 1/2 cup of cooked and crumbled bacon optional: Adds a smoky crunch; use high-quality bacon for best taste.
• 1/2 cup of chopped cucumbers: Use English cucumbers for a sweeter taste and thinner skin.
• 1 ripe avocado diced: Pick an avocado that’s just slightly soft to the touch for creaminess.
• 1/4 cup of pine nuts optional: Toast lightly before adding to enhance their nutty flavor.
• 1/4 cup of freshly squeezed lemon juice: Bottled juice lacks brightness—fresh is essential.
• 3 tbsp of olive oil: Use extra-virgin olive oil for the best balance and smooth mouthfeel.
• Salt and pepper to taste: Adjust to your liking—freshly ground black pepper adds a bolder kick.

Method

 

1. Start by finely chopping the romaine lettuce and transferring it into a large salad bowl. The fine chop ensures that every bite contains a mix of ingredients, creating the perfect forkful each time. Rinse and dry the lettuce thoroughly beforehand to prevent sogginess in the final salad. Fresh, crisp greens are the key to a successful chopped salad.
2. Dice the tomatoes, cucumbers, and avocado next, making sure the pieces are similar in size to match the chopped lettuce. Uniform size helps blend flavors evenly and creates a beautiful presentation. For an extra layer of flavor, you can marinate the chopped tomatoes in a touch of olive oil and salt for about five minutes before adding them to the bowl.
3. Once your vegetables are ready, sprinkle in the grated Parmesan cheese and add the crumbled bacon and pine nuts if using. The Parmesan offers a salty, nutty flavor that ties the salad together, while the optional bacon and pine nuts contribute smoky and crunchy contrasts. You can toast the pine nuts beforehand for even more depth.
4. In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, salt, and pepper. This simple vinaigrette brings brightness and balance to the salad. Pour it over the salad right before serving to keep the lettuce crisp and the flavors vibrant. Be sure to toss everything gently so the dressing coats each bite without bruising the avocado.
5. Give your salad a final, gentle toss to combine all ingredients thoroughly. Serve immediately for the freshest flavor and best texture. If preparing in advance, keep the dressing separate and only mix just before serving. This ensures the lettuce and other ingredients stay fresh and don’t wilt.