Tiktok La Scala Italian Chopped Salad Recipe

I’m revealing my quick, no fuss TikTok La Scala Italian Chopped Salad copycat that’s become one of my Favorite Salad Recipes and hides a surprisingly simple trick that gives it restaurant level crunch.

I fell for the La Scala Italian Chopped Salad the second it popped up on TikTok. I kept thinking there was something addictive about the bright pop of cherry tomatoes and the creamy cubes of provolone cheese, they make every bite feel kind of dramatic.

Dining out vibes without the price, and i’ll admit I already call it my Best Chop Salad because it hits different every time. It’s simple yet sneaky complex, you taste layers that keep showing up.

I got curious and kept tweaking in my head, and now i’m excited to share this little copycat that feels fancy but wont take forever.

Ingredients

• Iceberg lettuce: crunchy, mostly water, low calories and fiber, adds cool, mild crunch.
• Romaine lettuce: more nutrients, vitamin A, folate, slightly bitter, holds dressing well.
• Cherry tomatoes: sweet acidity, vitamin C, lycopene, juicy pop that brightens salad.
• Genoa salami: high in protein and fat, salty, savory bite, not the healthiest, tho.
• Provolone cheese: creamy, rich in calcium and protein, adds mellow tang and mouthfeel.
• Extra virgin olive oil: healthy monounsaturated fats, brings silkiness and rounds flavors.
• Red wine vinegar: sharp, acidic, low calorie, cuts richness, brightens everything.

Ingredient Quantities

• 1 large head iceberg lettuce, finely chopped
• 1 head romaine lettuce, chopped
• 1 cup radicchio, thinly sliced (optional)
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, seeded and diced
• 1/2 red onion, thinly sliced
• 1/2 cup pepperoncini, sliced
• 1/2 cup black olives, sliced
• 6 oz Genoa salami, diced
• 6 oz sliced pepperoni, quartered or chopped
• 8 oz provolone cheese, cut into small cubes
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, roughly chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

How to Make this

1. Put the iceberg and romaine in a huge bowl, chop the iceberg very fine and the romaine about the same bite size, add the thinly sliced radicchio if you want the color and a little bitterness; dry everything well in a salad spinner so it stays crisp.

2. Prep the veg: halve the cherry tomatoes, seed and dice the cucumber, thinly slice the red onion, slice the pepperoncini and black olives; if the onion is too sharp soak it in cold water for 5 minutes then drain.

3. Chop the meats and cheeses: dice the Genoa salami, quarter or chop the pepperoni, cut the provolone into small cubes, grate the Parmesan, chop the parsley and roughly chop the basil.

4. Whisk the dressing in a jar or bowl: 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon Dijon, 1 teaspoon dried oregano, salt and pepper to taste; whisk or shake hard until emulsified and taste, adjust acid or salt if needed.

5. In the big bowl add the halved tomatoes, diced cucumber, sliced onion, pepperoncini, olives to the chopped greens.

6. Add the salami, pepperoni, provolone cubes, most of the grated Parmesan, and the chopped parsley and basil to the bowl.

7. Pour the dressing over the salad and toss thoroughly with two large spoons or clean hands so every bit gets coated; make sure pieces are similar size so dressing clings evenly.

8. Let the salad rest 10 to 15 minutes at room temp so the flavors meld, or if making ahead keep the dressing separate and toss just before serving to keep it extra crisp.

9. Taste and finish: add more salt, pepper, a splash of vinegar or lemon if it needs brightness, and sprinkle the remaining Parmesan on top.

10. Serve family style or plated; store leftovers in an airtight container with dressing on the side—best eaten within a day or two since the lettuce will soften, the dressing keeps up to a week in the fridge.

Equipment Needed

1. Large salad bowl — big enough to toss everything
2. Salad spinner to dry the lettuce so it stays crisp
3. Chef’s knife for chopping lettuces, meats and cheese
4. Cutting board (use a separate one for veg and meats if you can)
5. Box grater or microplane for the Parmesan
6. Measuring cups and spoons for the oil, vinegar, lemon and spices
7. Whisk or a jar with a tight lid to shake/emulsify the dressing
8. Two large serving spoons or salad tongs to toss and serve

FAQ

Tiktok La Scala Italian Chopped Salad Recipe Substitutions and Variations

• Iceberg lettuce: swap for butter (bibb) lettuce or a bag of mixed baby greens, same volume. Butter lettuce is softer and less crunchy but real tender, mixed greens add color and flavor variety.
• Genoa salami / pepperoni: use soppressata or capicola for a similar spicy, cured note, or go meatless with a can of drained chickpeas or marinated artichoke hearts (about 1 cup) for protein and texture.
• Provolone cheese: substitute with cubed fresh mozzarella, fontina, or a sharper cheese like aged cheddar or asiago if you want more bite. They’ll all cube up nice.
• Red wine vinegar: swap with sherry vinegar, apple cider vinegar, or more fresh lemon juice. If using balsamic, use about half the amount since it’s sweeter.

Pro Tips

1) Keep the greens actually dry and cold. Spin them, then lay them on a towel and chill for 10 minutes before tossing, it helps the dressing cling and stops everything from going limp. If you must make it ahead, pack the dressing separate and toss at the last minute so the salad stays crunchy.

2) Cut stuff to similar bite size so every forkful is balanced. Dice the salami, cube the provolone and slice the veg so nothing is huge or tiny, otherwise you get bites that are all oil or all meat and thats no fun.

3) Make the dressing ahead and let it rest for at least 10 minutes, it improves fast. Shake or whisk it very hard to emulsify, taste for brightness and add a tiny pinch of sugar or extra lemon if it feels flat. Use a jar with a tight lid so you can shake it good and it stores well in the fridge.

4) Tame the onion and boost the hit. If the red onion is too sharp rinse it in cold water, or finely dice and soak for 5 minutes, then drain. Finish the salad with extra grated Parmesan and fresh herbs right before serving so the flavors pop, dont mix them in too early.