Leon Salad (Italian Chopped Salad)

  • Serves

    serves 4-6


Our take on the popular Leon Salad served at La Scala in Beverly Hills (see Salad City) calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.


  • 8 tbsp. extra-virgin olive oil
  • 4 tbsp. red wine vinegar
  • 12 tsp. dried thyme
  • 12 tsp. dried oregano
  • 14 tsp. dried mustard
  • 14 tsp. crushed red chile flakes
  • 1 clove garlic, smashed and minced into a paste
  • 1 (12-oz.) can chickpeas, drained
  • 4 oz. sliced provolone, cut into 1/4" strips
  • 4 oz. baby mozzarella balls, drained and quartered
  • 1 (4-oz.) piece salami, halved lengthwise and thinly sliced crosswise into 1/4"-thick pieces
  • 14 red onion, thinly sliced
  • 1 cup fresh basil leaves, torn
  • 14 cup loosely packed flat-leaf parsley
  • 14 cup loosely packed mint leaves
  • 2 hearts of romaine, finely chopped
  • 1 head radicchio di Treviso or regular radicchio, roughly chopped
  • Kosher salt and freshly ground black pepper, to taste


Step 1

In a large bowl, whisk together oil, vinegar, thyme, oregano, mustard, chile flakes, and garlic. Stir in chickpeas, provolone, mozzarella, salami, and onions; cover. Let marinate at room temperature for 1 hour.

Step 2

Combine basil, parsley, mint, romaine, and radicchio in a large bowl and transfer to a serving platter. To serve, top lettuces and herbs with marinated chickpea mixture and season with salt and pepper.