Description
This La Scala-inspired chopped salad is loaded with fresh ingredients and bold flavors! Crisp romaine lettuce, Genoa salami, chickpeas, and mozzarella are tossed in a zesty mustard-lemon vinaigrette for a quick, gluten-free, no-cook meal. Perfect for lunch, dinner, or entertaining guests!
Ingredients
Scale
For the Salad:
- 2 heads romaine lettuce, finely chopped
- 1/2 cup Genoa salami, chopped into small strips
- 1 cup garbanzo beans (chickpeas), drained and rinsed
- 1/2 cup mozzarella cheese, diced or shredded
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
For the Mustard Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing:
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, minced garlic, salt, and black pepper until emulsified. Set aside.
- Assemble the Salad:
- In a large salad bowl, combine the chopped romaine lettuce, Genoa salami, garbanzo beans, mozzarella cheese, Parmesan cheese, and chopped basil.
- Dress the Salad:
- Drizzle the mustard vinaigrette over the salad. Toss well to ensure the ingredients are evenly coated with the dressing.
- Serve:
- Divide the salad into bowls or plates and serve immediately. Enjoy as a light main dish or a flavorful side salad!
Notes
- Make Ahead: The dressing can be prepared up to 3 days in advance and stored in the refrigerator. Shake well before using.
- Customization: Add avocado, cherry tomatoes, or grilled chicken for extra flavor and protein.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though it’s best enjoyed fresh.
