La Scala Salad (Mason Jar)

Don’t be fooled by the seemingly simple combo of chickpeas, mozzarella, salami, Parmesan, and romaine—this fresh, crunchy salad is super flavorful and satisfying! Named for the La Scala restaurant in LA, which features a version of it on its menu, it proves that the right combination of a few ingredients can be truly spectacular.

A fresh salad in a bowl topped with chickpeas, shredded cheese, and slices of salami, with two jars of layered salad containing lettuce, cheese, and other ingredients in the background.

Recipe Tips

Be sure to use mason jars like these that are 32-ounces or larger so you have room to pack them nice and full. No small, wimpy salads for us! If you don’t wish to purchase mason jars, try reusing old pasta sauce jars.
Placing the chickpeas directly on top of the vinaigrette allows them to marinate in the dressing, making this salad even more flavorful.
Because this salad has so few ingredients, their quality really matters. Purchase high-quality salami from the deli and make sure to grate the Parm right from the block.

You don’t need to hop on a plane to experience this refreshing salad.

Here’s how to prep it in a Mason Jar so you have on-the-go meals ready for the week!

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La Scala Mason Jar Sald

Make the famous chopped salad from La Scala restaurant in LA! With Parmesan, salami, chickpeas, and romaine, it’s fresh, savory, and super satisfying.

Course Salad

Cuisine Italian

Prep Time 10

Total Time 10

Servings jars

Calories 596kcal

Author Erin Clarke / Well Plated

Ingredients

1 15-oz can chickpeas, rinsed and drained
3 ounces Italian salami very thinly sliced
3 ounces shredded mozzarella cheese
1 head romaine thinly sliced
¼ cup finely grated Parmesan cheese

Dressing:

3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Kosher salt and pepper

Instructions

To the bottom of 3 large mason jars, add the dressing ingredients. It’s completely fine (and easier) to eyeball this: use almost as much red wine vinegar as olive oil, a dash of Dijon, and pinch each of salt and pepper.
Layer on the chickpeas, then the salami, mozzarella, and Parm for good measure. Top with romaine. Store 2 to 3 days

Nutrition