14 Crowd-Pleasing La Scala Chopped Salad Recipes Everyone Loves

Written by Clara Bennett in Soups & Salads

You could swear these salads solve every dinner dilemma you’ve ever had. Crisp Romaine and radicchio snap under your fork, tangy cheese and bright herbs spark against smoky grilled meats, and dressings cling in just the right way. I’ll walk you through 14 easy La Scala chopped variations — from classic chicken to Mediterranean feta — so you can pick the one that fits the night, the crowd, and the pantry.

Classic La Scala Chopped Salad With Creamy Italian Dressing

Classic La Scala Chopped Salad with Creamy Italian Dressing — a crisp, zesty, all-in-one salad that’s perfect for sharing.

Ingredients:

  • 1 head romaine lettuce, finely chopped
  • 1 cup iceberg lettuce, finely chopped
  • 1 cup radicchio, chopped (optional for color and bite)
  • 1 cup cooked chicken breast, diced (or salami/ham if you prefer)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/2 red onion, finely diced
  • 1/2 cup banana peppers or pepperoncini, sliced
  • 1/2 cup Kalamata or black olives, halved
  • 1/2 cup shredded provolone or mozzarella
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts or chopped walnuts (optional)
  • Salt and freshly ground black pepper, to taste

Creamy Italian Dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt (or sour cream)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil (or Italian seasoning)
  • 1/2 teaspoon sugar or honey (optional)
  • Salt and pepper to taste
  • 2–3 tablespoons water to thin, if needed

How to Make:

  1. Make the dressing: whisk together mayonnaise, Greek yogurt, red wine vinegar, lemon juice, olive oil, minced garlic, Dijon, oregano, basil, and sugar until smooth. Season with salt and pepper. Add water a tablespoon at a time to reach a pourable but creamy consistency.
  2. Prep the greens and veggies: chop the romaine, iceberg, and radicchio into small, bite-sized pieces. Place in a large salad bowl.
  3. Add proteins and extras: stir in diced chicken (or salami/ham), cherry tomatoes, cucumber, red onion, banana peppers, olives, and shredded provolone.
  4. Toss and season: pour about two-thirds of the dressing over the salad and toss gently to combine. Taste and add more dressing if desired. Season with salt and pepper.
  5. Finish and serve: sprinkle grated Parmesan and toasted nuts on top for crunch and extra flavor.
  6. Enjoy immediately so the salad stays crisp — this one’s best fresh!

Dig in and enjoy the bright, creamy, and crunchy La Scala experience in every forkful!

Grilled Chicken La Scala Chopped Salad

Grilled Chicken La Scala Chopped Salad — bright, crunchy, and packed with savory grilled chicken and zesty Mediterranean flavors.

Ingredients:

  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1 tbsp olive oil (for chicken)
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 6 cups romaine lettuce, chopped
  • 1 cup radicchio or red leaf lettuce, chopped
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup English cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup pepperoncini, sliced (optional for heat)
  • 1/2 cup cooked orzo or farro (optional for body)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts or sliced almonds (optional)

For the dressing:

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1/2 tsp honey or sugar (optional, to balance acidity)

How to Make:

  1. Preheat your grill or grill pan to medium-high heat.
  2. Rub chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt and pepper.
  3. Grill chicken 5–7 minutes per side, until nicely charred and internal temperature reaches 165°F (74°C). Let rest 5 minutes.
  4. While chicken rests, whisk together dressing ingredients in a small bowl or shake in a jar.
  5. Chop romaine and radicchio into bite-sized pieces and place in a large bowl.
  6. Add tomatoes, cucumber, red pepper, red onion, olives, pepperoncini, and cooked orzo/farro if using.
  7. Slice grilled chicken thinly or dice, then add to the salad bowl.
  8. Drizzle dressing over the salad and toss gently to coat everything evenly.
  9. Sprinkle feta and toasted nuts on top, adjust salt and pepper if needed.
  10. Serve immediately for the best texture and enjoy the medley of flavors and crunch.

Dig in and enjoy a bright, satisfying chopped salad that’s perfect for lunch or a light dinner!

Shrimp and Avocado La Scala Chopped Salad

Bright, crunchy, and creamy—this Shrimp and Avocado La Scala Chopped Salad is a lively, satisfying meal in a bowl.

Ingredients:

  • 1 lb cooked shrimp, peeled, deveined, and chopped into bite-sized pieces
  • 2 ripe avocados, diced
  • 4 cups mixed lettuce (romaine, radicchio, and green leaf), finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/2 cup mozzarella pearls or cubed fresh mozzarella
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • Salt and freshly ground black pepper, to taste

For the dressing:

  • 3 tbsp extra-virgin olive oil
  • 1 1/2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 tsp honey or agave (optional)
  • Salt and pepper, to taste

How to Make:

  1. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon, minced garlic, honey (if using), and a pinch of salt and pepper; set dressing aside.
  2. Chop the cooked shrimp into bite-sized pieces and pat lightly with paper towel to remove excess moisture.
  3. In a large bowl, combine chopped lettuce, cherry tomatoes, cucumber, red onion, artichoke hearts, olives, mozzarella, parsley, and basil.
  4. Add the chopped shrimp and diced avocado to the salad bowl, gently tossing to combine.
  5. Drizzle the dressing over the salad and toss again until everything is evenly coated; taste and adjust salt and pepper.
  6. Let the salad sit for 2–3 minutes to allow flavors to meld, then serve immediately.

Enjoy this vibrant, creamy-and-crunchy salad that’s perfect for a light lunch or a show-stopping side!

Steak and Blue Cheese La Scala Chopped Salad

Steak and Blue Cheese La Scala Chopped Salad — bold, savory, and perfectly crunchy in every bite.

Ingredients:

  • 8–10 oz grilled flank or skirt steak, thinly sliced
  • 6 cups romaine and mixed salad greens, chopped
  • 1 cup radicchio, chopped
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/2 red onion, finely diced
  • 1/2 cup crumbled blue cheese
  • 1/3 cup toasted walnuts or pecans, roughly chopped
  • 2 hard-boiled eggs, chopped (optional)
  • 1/4 cup Italian parsley, chopped
  • 1/3 cup balsamic vinaigrette (store-bought or homemade)
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for brushing steak

How to Make:

  1. Season the steak with salt and pepper and brush lightly with olive oil.
  2. Grill or pan-sear the steak over high heat about 3–5 minutes per side for medium-rare (time varies by thickness). Let rest 5 minutes, then thinly slice.
  3. While steak cooks, chop the romaine, radicchio, cucumber, red onion, and parsley and place in a large bowl.
  4. Add the halved cherry tomatoes, nuts, and crumbled blue cheese to the bowl.
  5. If using, chop the hard-boiled eggs and add them in.
  6. Toss the salad with about 1/4–1/3 cup balsamic vinaigrette until evenly coated; season with salt and pepper to taste.
  7. Top the dressed salad with the sliced steak and give a gentle toss to combine, or arrange steak on top for presentation.
  8. Serve immediately so the greens stay crisp and the steak is warm.

Enjoy the hearty mix of juicy steak, tangy blue cheese, and crunchy textures — a restaurant-worthy salad at home!

Mediterranean La Scala Chopped Salad With Feta

Bright, tangy, and full of Mediterranean sunshine—this La Scala chopped salad with feta is a crunchy, colorful crowd-pleaser.

Ingredients:

  • 4 cups romaine lettuce, finely chopped
  • 2 cups mixed baby greens or arugula, roughly chopped
  • 1 cup cherry tomatoes, quartered
  • 1 cucumber, seeded and diced
  • 1/2 red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh oregano or 1 teaspoon dried oregano
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of crushed red pepper flakes

How to Make:

  1. Rinse and dry all greens and vegetables, then finely chop the romaine and roughly chop the baby greens or arugula.
  2. Place chopped romaine and mixed greens in a large bowl.
  3. Add cherry tomatoes, diced cucumber, red onion, Kalamata olives, roasted red peppers, parsley, and oregano to the bowl.
  4. In a small jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  5. Pour the dressing over the chopped salad and toss gently to coat everything evenly.
  6. Sprinkle crumbled feta over the top and give the salad one last light toss (or leave feta on top for presentation).
  7. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed; add red pepper flakes if you like a little heat.
  8. Serve immediately so the greens stay crisp and the flavors stay fresh.

Enjoy every bite of this bright Mediterranean chopped salad—perfect for summer lunches, picnics, or a light dinner that feels special.

Vegetarian La Scala Chopped Salad With Chickpeas

Bright, hearty, and packed with Mediterranean flavor — this Vegetarian La Scala Chopped Salad with Chickpeas is an easy weeknight winner.

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups romaine lettuce, finely chopped
  • 1 cup cherry tomatoes, quartered
  • 1 small cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red bell pepper, finely diced
  • 1/4 red onion, finely chopped
  • 1/2 cup crumbled feta (optional for vegetarian)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice (fresh)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes for heat

How to Make:

  1. Prep all produce: chop the romaine, quarter the cherry tomatoes, dice the cucumber and red pepper, and finely chop the red onion and herbs.
  2. Place the chopped romaine in a large bowl and add the chickpeas, tomatoes, cucumber, olives, red pepper, red onion, parsley, and basil.
  3. In a small jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified.
  4. Pour the dressing over the salad and toss gently to combine, making sure everything is evenly coated.
  5. Sprinkle the crumbled feta over the top and give the salad one last light toss (or leave the feta on top for a prettier presentation).
  6. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
  7. Let the salad sit for 5–10 minutes to allow flavors to meld, then serve.

Enjoy a crunchy, flavorful bowl that’s perfect for lunch, dinner, or sharing at your next gathering!

BBQ Pulled Pork La Scala Chopped Salad

Smoky, tangy BBQ pulled pork meets crisp greens for a bold, satisfying chopped salad.

Ingredients:

  • 4 cups mixed chopped lettuces (romaine, iceberg, or your favorite blend)
  • 1 1/2 cups cooked pulled pork (leftover or store-bought), warmed and lightly shredded
  • 1 cup shredded red cabbage
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup canned corn, drained (or roasted fresh corn)
  • 1/4 cup thinly sliced red onion
  • 1/2 cup diced cucumber
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced pickled jalapeños (optional, for heat)
  • 1/2 cup crispy tortilla strips or crushed tortilla chips
  • For the dressing:
  • 3 tablespoons barbecue sauce (your favorite)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar or lime juice
  • 1 teaspoon honey or maple syrup (optional, to balance)
  • Salt and freshly ground black pepper to taste

How to Make:

  1. In a small bowl whisk together barbecue sauce, olive oil, apple cider vinegar (or lime juice), honey (if using), and a pinch of salt and pepper until smooth.
  2. Place chopped lettuces in a large mixing bowl as the salad base.
  3. Add shredded red cabbage, cherry tomatoes, black beans, corn, red onion, cucumber, and cilantro to the bowl.
  4. Toss the salad lightly to combine the veggies and distribute ingredients evenly.
  5. Add the warmed pulled pork to the salad and drizzle about half the dressing over everything.
  6. Toss gently again so the pork and vegetables are coated but the greens stay crisp.
  7. Sprinkle shredded cheese, pickled jalapeños (if using), and crispy tortilla strips or crushed chips on top.
  8. Serve the remaining dressing on the side for guests who want extra.
  9. Plate or bowl the salad, taste and adjust salt or pepper if needed.

Dig in and enjoy the sweet-smoky flavors and satisfying crunch of this BBQ Pulled Pork La Scala Chopped Salad!

Citrus Salmon La Scala Chopped Salad

Bright, tangy citrus meets tender salmon in a vibrant La Scala–style chopped salad that’s perfect for warm nights.

Ingredients:

  • 2 salmon fillets (about 6 oz each), skin removed
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 4 cups mixed greens (romaine, arugula, or your favorite mix), chopped
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/2 red onion, finely chopped
  • 1 avocado, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • Zest and segments of 1 orange (or blood orange)
  • Zest and segments of 1 lemon
  • 2 tablespoons chopped fresh basil or parsley

Citrus Vinaigrette:

  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey or agave
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste

How to Make:

  1. Season salmon with olive oil, salt, and pepper.
  2. Heat a nonstick skillet over medium heat and cook salmon 3–4 minutes per side, or until cooked through; set aside to cool slightly.
  3. While salmon cooks, whisk together vinaigrette ingredients in a small bowl until emulsified.
  4. In a large bowl, combine chopped greens, cherry tomatoes, cucumber, red onion, olives, and herbs.
  5. Add orange and lemon zest and segments to the salad for bright citrus flavor.
  6. Flake the cooled salmon into large pieces and gently fold into the salad.
  7. Drizzle the citrus vinaigrette over the salad and toss gently to combine.
  8. Scatter avocado and crumbled feta on top, season with additional salt and pepper if needed.
  9. Serve immediately and enjoy the fresh, tangy contrast of citrus and salmon.

Dig in and savor the sunshine in every bite!

Spicy Tuna La Scala Chopped Salad With Sriracha Vinaigrette

A bright, crunchy chopped salad that packs tuna-forward heat with a tangy sriracha vinaigrette.

Ingredients:

  • 2 (5-oz) cans good-quality tuna in olive oil, drained and flaked
  • 4 cups mixed chopped romaine and escarole (about 1 head romaine + 1 small escarole), finely chopped
  • 1 cup cherry tomatoes, quartered
  • 1 small cucumber, seeded and diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, very finely chopped
  • 1/2 cup canned chickpeas, drained and rinsed
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley
  • 2 green onions, thinly sliced
  • 1 ripe avocado, diced (optional)
  • Salt and freshly ground black pepper, to taste

Sriracha Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons rice vinegar (or white wine vinegar)
  • 1½ teaspoons sriracha (adjust to heat preference)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

How to Make:

  1. Prep the produce: chop the romaine and escarole, quarter the cherry tomatoes, dice cucumber and red pepper, finely chop the red onion and parsley, and slice green onions.
  2. Make the dressing: whisk together olive oil, rice vinegar, sriracha, Dijon, minced garlic, and honey in a small bowl; season with salt and pepper to taste.
  3. Flake the tuna into bite-sized pieces and set aside.
  4. In a large bowl combine the chopped greens, tomatoes, cucumber, red pepper, red onion, chickpeas, capers, parsley, and green onions.
  5. Pour about two-thirds of the sriracha vinaigrette over the salad and toss until everything is evenly coated; add more dressing if needed.
  6. Gently fold in the flaked tuna and diced avocado (if using), taking care not to mash the tuna or avocado.
  7. Taste and adjust seasoning with salt, pepper, or extra sriracha for more heat.
  8. Serve immediately, garnished with an extra drizzle of vinaigrette and a sprinkle of parsley or green onion.

Enjoy the bold, zippy flavors — this spicy tuna chopped salad is perfect for a lively lunch or light dinner!

Caprese-Style La Scala Chopped Salad With Basil Pesto

Bright, garden-fresh Caprese flavors meet a crisp, chopped La Scala salad with zesty basil pesto.

Ingredients:

  • 4 cups chopped romaine lettuce
  • 2 cups chopped mixed baby greens
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella, diced or small balls (bocconcini), drained
  • 1/2 cup thinly sliced red onion
  • 1 large cucumber, seeded and diced
  • 1/4 cup Kalamata or mixed olives, pitted and halved (optional)
  • 1/4 cup toasted pine nuts or chopped walnuts
  • Fresh basil leaves, torn (about 1/2 cup loosely packed)
  • Salt and freshly ground black pepper, to taste

For the Basil Pesto Dressing:

  • 1 cup fresh basil leaves, packed
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons pine nuts (or walnuts)
  • 1 clove garlic, smashed
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice (or white balsamic vinegar)
  • Salt and pepper, to taste

How to Make:

  1. Make the pesto: In a small food processor or blender, combine basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse while streaming in olive oil until smooth but still a bit textured. Season with salt and pepper.
  2. Taste the pesto and adjust acidity or salt as needed; add a little more lemon if you want brighter flavor.
  3. In a large bowl, combine romaine, mixed baby greens, cherry tomatoes, cucumber, red onion, olives (if using), and half the basil.
  4. Add the diced mozzarella to the bowl and gently toss to distribute ingredients.
  5. Drizzle about two-thirds of the pesto over the salad and toss again to coat; add more pesto if you prefer a stronger dressing.
  6. Season with salt and pepper to taste.
  7. Sprinkle toasted pine nuts (or walnuts) and the remaining torn basil over the top.
  8. Serve immediately so the greens stay crisp.

Enjoy the bright Caprese flavors in every crunchy, herby bite!

Cobb-Inspired La Scala Chopped Salad

Bright, hearty Cobb-inspired chopped salad with crisp greens, savory toppings, and a tangy La Scala-style dressing.

Ingredients:

  • 6 cups mixed romaine and baby greens, finely chopped
  • 2 hard-boiled eggs, chopped
  • 1 avocado, diced
  • 8 ounces grilled chicken breast, diced
  • 6 slices crisp bacon, chopped
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup crumbled blue cheese (or feta)
  • 1/2 cup canned garbanzo beans, drained and rinsed
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper, to taste

La Scala-style dressing:

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar or honey (optional)
  • Salt and pepper, to taste

How to Make:

  1. Make the dressing: whisk together olive oil, red wine vinegar, Dijon, minced garlic, oregano, and sugar (if using); season with salt and pepper.
  2. Place the chopped greens in a large bowl and lightly season with a pinch of salt.
  3. Add the diced chicken, bacon, eggs, avocado, cherry tomatoes, garbanzo beans, red onion, and parsley on top of the greens.
  4. Sprinkle the crumbled blue cheese over the salad.
  5. Drizzle the dressing over the salad (start with about half, you can add more) and toss gently to combine, keeping the avocado intact as much as possible.
  6. Taste and adjust seasoning with more salt, pepper, or dressing if needed.
  7. Serve immediately so the greens stay crisp and the avocado stays fresh.

Enjoy a colorful, protein-packed salad that hits all the savory, creamy, and crunchy notes—perfect for a satisfying lunch or light dinner!

Tuscan Kale La Scala Chopped Salad With Roasted Vegetables

A hearty, veggie-packed Tuscan kale chopped salad with roasted vegetables that’s rustic, flavorful, and perfect for year-round meals.

Ingredients:

  • 6 cups Tuscan (Lacinato/dino) kale, stems removed and finely chopped
  • 2 cups mixed roasted vegetables (such as roasted bell peppers, zucchini, eggplant, and cherry tomatoes), cooled and roughly chopped
  • 1 cup cooked chickpeas (or white beans), drained and rinsed
  • 1/2 cup roasted red peppers, diced
  • 1/3 cup red onion, very thinly sliced
  • 1/2 cup Parmesan cheese, shaved or grated (plus extra for garnish)
  • 1/3 cup toasted pine nuts or chopped toasted walnuts
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons capers, drained (optional)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice (fresh)
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of crushed red pepper flakes
  • Optional: crusty bread or crostini for serving

How to Make:

  1. Massage the chopped Tuscan kale with a pinch of salt and 1 tablespoon of the olive oil for about 1–2 minutes until it softens and becomes slightly glossy.
  2. Preheat oven to 425°F (if you need to roast vegetables fresh). Toss vegetables (zucchini, eggplant, bell peppers, cherry tomatoes) with a bit of olive oil, salt, and pepper, spread on a baking sheet, and roast 20–25 minutes until tender and caramelized; cool and roughly chop.
  3. In a small bowl, whisk together the remaining olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
  4. In a large bowl, combine the massaged kale, roasted vegetables, chickpeas, roasted red peppers, red onion, parsley, capers (if using), and half the Parmesan.
  5. Pour the dressing over the salad and toss well so every bite is coated; taste and adjust salt, pepper, or lemon if needed.
  6. Sprinkle the toasted pine nuts (or walnuts), remaining Parmesan, and a pinch of red pepper flakes on top.
  7. Let the salad rest 10 minutes to meld flavors, or serve immediately with crusty bread or crostini alongside.

Enjoy this rustic Tuscan kale chopped salad warm or at room temperature — bright, crunchy, and utterly satisfying!

Sweet and Savory Pear and Gorgonzola La Scala Chopped Salad

A bright, elegant chopped salad that balances sweet pears, tangy Gorgonzola, and crunchy nuts for a perfect bite every time.

Ingredients:

  • 4 cups mixed salad greens (romaine, arugula, and radicchio), finely chopped
  • 2 ripe pears (Bosc or Anjou), cored and diced
  • 1 cup crumbled Gorgonzola cheese
  • 1/2 cup toasted walnuts or pecans, roughly chopped
  • 1/3 cup thinly sliced red onion
  • 1/2 cup halved cherry tomatoes (optional for color)
  • 1/4 cup dried cranberries or cherries
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

For the vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

How to Make:

  1. Toast the walnuts or pecans in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Set aside to cool.
  2. In a small bowl, whisk together olive oil, vinegar, Dijon, honey, and a pinch of salt and pepper until emulsified. Taste and adjust seasoning.
  3. Chop the mixed greens into bite-sized pieces and place them in a large bowl.
  4. Add the diced pears, sliced red onion, cherry tomatoes (if using), dried cranberries, and chopped parsley to the greens.
  5. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to combine; add more dressing if needed.
  6. Sprinkle the crumbled Gorgonzola and toasted nuts over the top, then season lightly with salt and freshly ground pepper.
  7. Give the salad one last gentle toss to distribute the cheese and nuts, and serve immediately so the pears stay crisp.

Enjoy the mix of sweet pear and tangy Gorgonzola—each forkful is a little celebration!

Gluten-Free Quinoa La Scala Chopped Salad

Bright, crunchy, and naturally gluten-free — this Quinoa La Scala Chopped Salad is a vibrant meal in a bowl.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 1 cup cherry tomatoes, quartered
  • 1 cup cucumber, diced
  • 1 cup roasted red bell pepper, diced (jarred or homemade)
  • 1/2 cup red onion, finely diced
  • 1 cup canned or cooked chickpeas, drained and rinsed
  • 1 cup radishes, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled (omit or use vegan feta for dairy-free)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

How to Make:

  1. Cook the quinoa: combine rinsed quinoa and water or broth in a medium saucepan, bring to a boil, reduce heat, cover, and simmer 12–15 minutes until liquid is absorbed. Fluff with a fork and let cool.
  2. Meanwhile prep vegetables: chop tomatoes, cucumber, roasted peppers, red onion, radishes, olives, parsley, and mint.
  3. Make the dressing: whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper in a small bowl.
  4. Combine salad: in a large bowl, add cooled quinoa, chopped vegetables, chickpeas, and crumbled feta.
  5. Pour dressing over the salad and toss gently until everything is evenly coated.
  6. Taste and adjust seasoning with more salt, pepper, or lemon if needed.
  7. Chill for 20–30 minutes if you like it extra fresh, or serve right away at room temperature.

Enjoy this colorful, gluten-free chopped salad as a hearty lunch, side, or picnic star!

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