| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 vine-ripe tomatoes, seeds removed and chopped
- 1 head iceberg lettuce, chopped
- 1 romaine heart, chopped
- One 15-ounce can chickpeas, rinsed and drained
- 5 ounces dry salami, julienned
- 1 cup grated fresh mozzarella
- 1/3 cup olive oil
- 1/3 cup freshly grated Parmesan
- 1/3 cup white wine vinegar
- 1 teaspoon dry mustard
- Kosher salt and freshly ground black pepper
Instructions
- Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
- Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
- Add the dressing to the salad and toss to combine. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 312 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 34 mg |
| Sodium | 626 mg |
Reviews
Great! Easy, light, and refreshing. I added black olives. The dressing is very good.
Super easy to throw together and take to work for lunch, dressing made in a small jar and tossed just before eating. I add avocado to cut some of the vinegar.
One if my favorite salads.
This salad was so good! Perfect with garlic bread and a glass of white wine!
Great salad! I roasted the chickpeas.
This was delish! Definitely making again and adding to my list of favorites.
Love it. Omit the chick pease.
This is a great recipe, but its not La Scala’s dressing recipe which is made with red wine vinegar and no parmesan and they use only iceberg lettuce.