Antipasto Chopped Salad Recipe

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This antipasto chopped salad recipe is made with sweet crunchy greens, marinated chickpeas, sliced salami, roasted vegetables, and loaded with Parmesan cheese. An easy no-cook salad, it’s also great to meal prep for the week.

This chopped salad is a favorite appetizer to start a meal, or hearty enough to enjoy as a main course – a lunch or light dinner!

Want more flavorful salad recipes? Try our caprese quinoa salad, gnocchi pasta salad, or our fresh adn tangy 5 bean salad recipe!

I am a huge fan of no-cook lunches and dinners in the summer, and this salad is the perfect meal for the heat.  This easy chopped salad is loaded with garden-fresh veggies and marinated chickpeas which have incredible flavor in each bite.

The inspiration for this salad comes from the famous Beverly Hills’ restaurant La Scala, which is known for their chopped salad. And for good reason, it’s simple, delicious, and so good to make from home.

This salad is great for meal prep lunches during the week. I prepped a whole week’s worth of this salad and was able to enjoy it while working from home in a pinch.  After I made the chickpeas, I portioned them into airtight containers, stored them in the fridge, and was able to quickly assemble the salad and eat.

This La Scala Chopped Salad Is:

• Bright
• Crunchy
• Satisfying
• Protein-packed
• Delicious
• Popular
• Tangy
• Vegetarian and so good!

A No Cook Chopped Summer Salad Recipe

This no-cook antipasto chopped salad from La Scala is a total crowd-pleaser recipe.  I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook. I have a whole collection of trendy no-cook recipes you can browse.

This salad comes together in about 10 minutes, and doesn’t require the stove or microwave to make. Just use a few pantry staple ingredients and you have a great meal ready in no time.  And very little to clean up afterwards… an added bonus!

Ingredients You’ll Need

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Low or No Salt Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make no soak dried chickpeas in the Instant Pot or pressure cooker.
• Iceberg Lettuce
• Salami – I used a really good salami which had great flavor in each bite.
• Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish.
• Mozzarella
• Extra Virgin Olive Oil
• Apple Cider Vinegar: which gives this dressing a little extra tang! There are great benefits to apple cider vinegar with the mother aside from it’s fantastic flavor. 
• Whole Grain Mustard – for a really nice flavor and texture.
• Agave or other natural sweetener

How To Make This Salad

1. In a large bowl, combine the chopped lettuce, sliced salami, roasted red peppers, artichoke hearts, chickpeas, mozzarella, and parmesan cheese.
2. In a mason jar, add all the dressing ingredients, seal with an airtight lid, and shake well to combine.
3. Pour the dressing over the salad, and mix well to combine. Serve with additional mozzarella cheese for garnish.

This made an awesome lunch, it was super flavorful and kept me full until dinner. The dressing is simple and bright, and it felt so good to eat whole ingredients together in one big bowl.  This was a favorite and we will definitely be enjoying this again!

Dietary Modifications & Substitutions

• To make this recipe vegetarian, you can substitute the salami for a plant-based version, or omit it all-together. Also, some Parmesan cheeses can be made with rennet, an animal by-product – so finding a rennet-free parm would make this vegetarian.
• To make this gluten free, ensure all your ingredients (including the salami and any dressings) are certified gluten free.
• You can swap out any veggies though for whatever you have on hand – fresh tomatoes, olives, or cucumber would be fantastic choices!

More No Cook Salad Ideas

• Vegan Spinach Salad with Avocado and Tomatoes Recipe
• Beet and Apple Salad Recipe (Vegan, Gluten Free)
• Vinegar & Oil Coleslaw: Easy Summer Recipe (Vegan, GF)
• Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
• Avocado Grapefruit Salad  (Raw Vegan, Paleo, Whole30, Gluten Free)

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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