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By Molly Thompson
on May 05, 2024
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This La Scala Chopped Salad features crisp lettuce, salty salami, and a tangy dressing. This Beverly Hills recipe went viral for good reason—it’s fresh, crunchy, hearty, and so delicious. This is just like the original, so you can enjoy it at home!
Table of Contents
- What is the La Scala Chopped Salad?
- Why I Love This Recipe
- Ingredients You Need
- How to Make La Scala Chopped Salad
- Quick Tips
- Make Ahead and Storing Leftovers
- Recipe Variations
- More Salad Recipes
- La Scala Chopped Salad Recipe Recipe
Kim Kardashian made this famous salad recipe go viral for good reason.I love this salad so much I even turned it into an Italian pasta salad with salami.
What is the La Scala Chopped Salad?
The La Scala Chopped Salad is a legendary Italian chopped salad created by Chef Jean Leon, owner of the La Scala restaurant in Beverly Hills.
This famoussalad recipehas been serving Hollywood stars since the 1950s and recently became popular at home thanks to Kim Kardashian and TikTok.
Need anothersalad recipe? Try my shaved brussel sprout salad, cucumber tomato avocado salad, or quinoa salad with feta.
Why I Love This Recipe
- Fresh ingredients that are easy to customize.
- Just like the original recipe from Beverly Hills.
- So many delicious flavors from the salty salami, rich mozzarella, and tangy dressing ingredients.
- It’s healthy and low carb, but so satisfying.
- It’s hearty enough for lunch on its own and easy to pair with protein.
- You don’t have to be a famous celebrity to enjoy it at home!
Ingredients You Need
Here are the simple ingredients for this La Scala chopped salad. Jump to recipe for exact measurements.
Dressing
- Olive oil: the base of the salad dressing
- Red wine vinegar: adds zip to balance it all out
- Garlic: use fresh for the best flavor
- Dijon mustard: an emulsifier that helps bring oil and vinegar together.
- Kosher salt and black pepper
- Pecorino Romano cheese: this is the classic cheese in the original recipe, but you can also use grated parmesan cheese
Salad
- Iceberg and romaine lettuce: for crunch! Thinly shred it for best results.
- Chickpeas: adds fiber and plant-based protein.
- Italian salami: this is different than lunchmeat salami you find at the deli. It comes in a log (not pre-sliced), is hard, and will usually say “dry-aged.” I found it next to the specialty cheese section in our local grocery store.
- Mozzarella cheese: buy fresh and shred it yourself or use pre-shredded to save time.
How to Make La Scala Chopped Salad
This is a step-by-step overview of this recipe with photos. Skip to the recipe card for exact measurements.
Make the Dressing
Add all of the ingredients to a small bowl or small jar. Shake everything together with a lid or use a whisk or spoon to stir all of the ingredients until combined.
Combine It All
Add all of the chopped lettuce, a can of chickpeas (drained and rinsed), Italian salami, and mozzarella cheese to a large bowl. Pour the prepared dressing on top and toss to coat.
Serve and Enjoy!
Enjoy this la scala salad recipe right away. Store leftovers in the fridge for 1-2 days. Store the dressing separately to prep in advance.
Quick Tips
- Chop all of the ingredients the same size. Shred the lettuce and cut the salami into thin strips. This combined with the shredded mozzarella is what makes a chopped salad so good.
- Soak the shredded lettuce in ice water for 5 minutes to make it extra fresh and crispy.
- Buy pre-washed and shredded romaine and iceberg lettuce to save time.
- Use quality ingredients for the best salad. There aren’t many of them, so make sure to use crisp iceberg lettuce, and quality salami and cheese.
Make Ahead and Storing Leftovers
To make ahead: The entire famous chopped salad can be made ahead the day before, or you can prep all of the components.
Chop all of the ingredients ahead of time and keep it in an airtight container in the fridge. Make and store the dressing separately and toss just before serving. Perfect for meal prep!
To store: keep the leftovers in the fridge and enjoy within 1-2 days. Note: the dressing may cause the lettuce to wilt.
Recipe Variations
- Add more Italian ingredients: throw in some sliced red onion, slivered sun-dried tomatoes, and thinly sliced bell pepper.
- Add protein: Top the salad with grilled chicken breasts or grilled chicken thighs, or serve them on the side.
- Vegetarian version: Omit the salami to create a delicious vegetarian chopped salad.
- Mediterranean twist: Add feta cheese, cherry tomatoes, Kalamata olives, artichoke hearts, and cucumbers.
More Salad Recipes
- Grilled Peach Salad
- Mexican Street Corn Pasta Salad
- Tomato Peach Burrata Salad
- Lemon Orzo Salad
- La Scala Chopped Pasta Salad
- Strawberry Spinach Salad
Tap stars to rate!
5 from 11 votes
La Scala Chopped Salad Recipe
Prep: 20 minutes mins
Cook: 0 minutes mins
Total: 20 minutes mins
This famous La Scala Chopped Salad is so easy to make at home! Toss the dressing and all of the ingredients together and enjoy on its own as a main dish or healthy lunch, or serve it on the side with your favorite protein.
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Molly Thompson
Servings: 6 servings
Ingredients
Salad Dressing
- ⅓ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 cloves garlic minced
- 3 teaspoons Dijon mustard or 1 teaspoon dry mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup grated Pecorino Romano cheese or grated parmesan cheese
Chopped Salad
- 1 head shredded iceberg lettuce (5-6 cups)
- 1 head shredded romaine lettuce (4-5 cups)
- 1 (15-ounce) can chickpeas drained and rinsed
- ¼ lb ((4 ounces) Italian salami thinly sliced
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Instructions
Add all of the salad dressing ingredients to a small bowl or small jar. Whisk everything together or close the lid and shake to combine.
To a large bowl, add the shredded lettuce, chickpeas, Italian salami, and mozzarella cheese. Pour the prepared dressing on top and toss to coat.
Enjoy this la scala salad recipe right away. Store leftovers in the fridge for 1-2 days. Store the dressing separately to prep in advance.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Shortcuts: purchase pre-shredded lettuce to save time chopping.
Italian Salami: this is different than lunchmeat or shaved salami you will find at the deli. I found it next to the specialty cheese section in our local grocery store.
Video
Equipment
Large bowl
Small bowl or jar to mix the dressing
Nutrition
Serving: 1serving | Calories: 371kcal | Carbohydrates: 13.8g | Protein: 24.7g | Fat: 24.7g | Cholesterol: 36.5mg | Sodium: 1216mg | Fiber: 4.6g | Sugar: 1.6g | Vitamin A: 136.5IU | Vitamin C: 1.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
8 Comments
I have fond memories of eating this at Emilio’s Presto Trattoria in Encino. Emilio had been the chef at La Scala. Thanks for posting. I still have my print copy from the LA Times SOS recipe column decades ago. Cheers!Reply
Love that! Amazing how food takes us back to memories.
Reply
So good! I’ve made it twice already. I let the chickpeas marinade in the dressing while I prep the other ingredients. The recipe makes 6 servings. How much would say is in a serving approximately?Reply
Thanks, Mao! I haven’t measured out exactly how many each serving is. I didn’t measure out each serving, but I’d love to know if you do this so I can share with everyone!
Reply
Replace the red wine vinegar with lemon juice, preferably fresh squeezed. The red wine vinegar has two strong of a taste. The lemon juice is much lighter and makes for a better salad.
Reply
Thanks, Jennifer! I did a lot of research on this and kept it as close to the original in the restaurant as possible. I love the tang of the vinegar:) But lemon juice would be super delish too!
Reply
This salad is outstanding! Use high quality meat and freshly grated cheeses for the best result. My whole family loved it.Reply
Love these tips, Denise! You are so right. Glad you loved it!
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