La Scala Salad
La Scala Salad
Ingredients
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic, clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 1 head iceberg lettuce, finely chopped
- 1 can chickpeas, rinsed and drained
- 1/2 cup salami, thinly sliced
- 1/2 cup provolone cheese, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted, halved
- 1/4 cup pepperoncini, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup croutons, optional, for serving
Instructions
- 1
In a small bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk these ingredients together until they are well emulsified. Set the dressing aside.
⏱️ 5 min
- 2
In a large mixing bowl, add the finely chopped iceberg lettuce.
⏱️ 2 min
- 3
To the lettuce, add the rinsed and drained chickpeas, the thinly sliced salami, and the thinly sliced provolone cheese.
⏱️ 3 min
- 4
Next, add the finely chopped red onion, the halved pitted Kalamata olives, the chopped pepperoncini, and the halved cherry tomatoes to the bowl.
⏱️ 5 min
- 5
Pour the prepared dressing over all the salad ingredients in the large bowl. Toss everything together thoroughly until all components are evenly coated with the dressing.
⏱️ 3 min
- 6
Serve the salad immediately. Optionally, for added crunch, top with croutons just before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
La Scala Salad
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic, clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 1 head iceberg lettuce, finely chopped
- 1 can chickpeas, rinsed and drained
- 1/2 cup salami, thinly sliced
- 1/2 cup provolone cheese, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted, halved
- 1/4 cup pepperoncini, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup croutons, optional, for serving
Instructions
- 1
In a small bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk these ingredients together until they are well emulsified. Set the dressing aside.
⏱️ 5 min - 2
In a large mixing bowl, add the finely chopped iceberg lettuce.
⏱️ 2 min - 3
To the lettuce, add the rinsed and drained chickpeas, the thinly sliced salami, and the thinly sliced provolone cheese.
⏱️ 3 min - 4
Next, add the finely chopped red onion, the halved pitted Kalamata olives, the chopped pepperoncini, and the halved cherry tomatoes to the bowl.
⏱️ 5 min - 5
Pour the prepared dressing over all the salad ingredients in the large bowl. Toss everything together thoroughly until all components are evenly coated with the dressing.
⏱️ 3 min - 6
Serve the salad immediately. Optionally, for added crunch, top with croutons just before serving.
⏱️ 2 min