La Scala Chopped Salad Recipe
Discover the famous La Scala chopped salad recipe — a crave-worthy classic loaded with crispy lettuce, Italian salami, chickpeas, and mozzarella tossed in a tangy Pecorino dressing. Ready in minutes and perfect for any occasion!
Okay, real talk — I first heard about this salad from a friend who swore it was the reason she kept going back to La Scala Bistro in Beverly Hills. A chopped salad that famous deserves to be made at home, and honestly? After one bite, I completely understood the hype. This famous La Scala chopped salad recipe is the kind of thing that becomes a weekly habit without you even realizing it.
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Why You’ll Love This Famous La Scala Chopped Salad Recipe
This isn’t just another chopped salad. It’s got layers — crispy iceberg and romaine, hearty chickpeas, salty Italian salami, stretchy mozzarella, and a zippy garlic-Pecorino dressing that ties it all together. It’s fresh, filling, and genuinely fun to eat.
The best part? It comes together in about 10 minutes flat. No cooking, no fuss, no dishes piling up — just a big beautiful bowl of chopped salad that somehow feels fancy and casual at the same time. If you love easy, crowd-pleasing chopped salad recipes, this one’s going straight to the top of your list.
It also makes a killer meal prep option. Chop everything ahead, keep the dressing separate, and you’ve got lunch handled for a couple of days. Sound familiar? It’s got that same effortless energy as our easy overnight oats — prep once, enjoy all week.
Ingredients for La Scala Chopped Salad
Everything here is simple, real, and easy to find at any grocery store. Here’s what you’ll need for 6 servings:
| Category | Ingredient | Amount |
|---|---|---|
| Dressing | Extra virgin olive oil | ⅓ cup |
| Red wine vinegar | 3 tablespoons | |
| Garlic, minced | 2 cloves | |
| Dijon mustard (or 1 tsp dry mustard) | 3 teaspoons | |
| Kosher salt and black pepper | ½ teaspoon each | |
| Grated Pecorino Romano (or Parmesan) | ⅓ cup | |
| Salad | Iceberg lettuce, shredded | 1 head (5–6 cups) |
| Romaine lettuce, shredded | 1 head (4–5 cups) | |
| Canned chickpeas, drained and rinsed | 1 (15-oz) can | |
| Italian salami, thinly sliced | ¼ lb (4 oz) | |
| Shredded mozzarella cheese | 2 cups |
A quick note on the cheese: Pecorino Romano gives the dressing that bold, salty punch that makes this salad so iconic. Parmesan works too — it’s a little milder but still delicious. Don’t skip the cheese in the dressing. It’s the secret weapon.
How to Make the La Scala Chopped Salad
Step 1: Make the Dressing
Add the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, pepper, and grated Pecorino Romano to a small bowl or a jar with a tight lid. Whisk it together vigorously until everything is emulsified and creamy-looking — or just close the jar and shake it like you mean it.
Give it a quick taste. It should be tangy, garlicky, and a little punchy. That’s exactly what you want. You can make this dressing up to 3 days ahead and keep it in the fridge — it actually gets better as the flavors meld.
Step 2: Build the Salad Bowl
Grab your biggest salad bowl — seriously, go bigger than you think you need. Add the shredded iceberg and romaine lettuces first. The combo of both is important: iceberg brings the crunch, romaine brings a little more flavor and body.
Next, pile in the drained chickpeas, the thinly sliced Italian salami, and the shredded mozzarella. You want every bite to have a little of everything, so don’t be shy about spreading the toppings around evenly.
Step 3: Dress and Toss
Pour the dressing over the salad — start with about three-quarters of it and toss well before adding more. You want every leaf and chickpea coated, not drowning. Use tongs or two large spoons and really get in there.
“The toss is where the magic happens.” Make sure the Pecorino from the dressing clings to everything. Taste, adjust salt if needed, and serve immediately for max crunch.
If this La Scala chopped salad just earned a permanent spot in your rotation, you’ll want even more savory, satisfying salad ideas that feel restaurant-worthy but take almost no effort: Savory Salad Recipes
Expert Tips for the Best Chopped Salad
Shred the Lettuce Fine
The “chopped” in chopped salad is kind of the whole point. Slice your lettuce into thin ribbons — almost like a slaw. This gives you better dressing coverage and that satisfying texture in every forkful.
Don’t Skip the Chickpeas
They might seem like a random addition, but chickpeas make this salad genuinely filling. They add protein, fiber, and a creamy bite that balances the salty salami and cheese. They’re what takes this from side dish territory into full-on meal status — kind of like how our healthy moong dal chilla proves that legumes deserve the main stage.
Use Good Salami
This is not the moment for low-quality deli meat. Grab a nice Italian salami from the deli counter or a charcuterie pack — Genoa or Milano style work beautifully. The fat marbling in good salami adds a richness that makes the whole salad sing.
Let the Dressing Sit
If you have 10 minutes to spare, make the dressing first and let it sit while you prep everything else. The garlic softens slightly and the flavors come together in a way that makes a noticeable difference.
Variations to Try
Make It Vegetarian
Skip the salami and double up on chickpeas or add some marinated artichoke hearts. You still get plenty of flavor from the dressing and the cheese. Roasted red peppers are also a great swap-in for a pop of sweetness.
Add More Veggies
This chopped salad is incredibly flexible. Try adding sliced pepperoncini for heat, cherry tomatoes for freshness, or thinly sliced red onion for a little sharpness. Cucumber works great too — just seed it first so it doesn’t water down the dressing.
Turn It Into a Wrap
Honestly, leftover La Scala chopped salad stuffed into a flour tortilla is one of life’s great pleasures. The slightly dressed lettuce softens just enough to make a killer lunch wrap the next day.
Troubleshooting Common Issues
Salad Feels Too Dry
Just add a splash more olive oil and red wine vinegar directly to the bowl and toss again. Easy fix. Always taste before serving — dressing needs vary depending on how much lettuce you’re using.
Dressing Tastes Too Sharp
The red wine vinegar can be a lot if you’re sensitive to acidity. Try swapping one tablespoon of vinegar for a teaspoon of honey to balance it out. It stays tangy but gets a little softer on the palate.
Salami Is Too Salty
If your salami is particularly salty (some brands are!), ease up on the kosher salt in the dressing and add it at the end to taste instead. You can always add salt, but you can’t take it back.
Storage Instructions
| What | How to Store | How Long |
|---|---|---|
| Dressed salad | Airtight container in the fridge | 1–2 days (gets a bit wilted but still tasty) |
| Undressed salad | Airtight container in the fridge | 3–4 days |
| Dressing | Sealed jar in the fridge | Up to 5 days |
Reheating: No reheating needed — this is a cold salad. If it’s been in the fridge, just let it sit at room temp for 5 minutes and give it a toss before eating.
No-waste tip: Got leftover salami and mozzarella? Chop them up and fold into a frittata for a hearty next-day breakfast. Zero waste, maximum delicious.
Nutritional Information
Per serving (approximate, based on 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 18g |
| Carbohydrates | 14g |
| Fat | 28g |
| Fiber | 4g |
| Sodium | ~720mg |
Note: Nutritional values are estimates and can vary based on specific brands and portion sizes.
Frequently Asked Questions
Can I make the La Scala chopped salad ahead of time?
Absolutely — and it’s actually a great idea. Prep and store all the salad ingredients in the fridge undressed. Make the dressing separately and keep it in a sealed jar. When you’re ready to eat, just toss everything together. It’s one of the most meal-prep-friendly chopped salad recipes out there.
What can I use instead of Pecorino Romano?
Grated Parmesan is the easiest swap and works really well — it’s a bit milder but still gives you that salty, nutty flavor in the dressing. Aged Asiago is another great option if you want something a little more interesting.
Is this the same as the original La Scala restaurant salad?
This recipe is inspired by the iconic La Scala Bistro in Beverly Hills, which has been serving their famous chopped salad since the 1950s. The original is famously simple — and this version stays true to that spirit with just a handful of quality ingredients that come together perfectly.
Can I use a different protein instead of salami?
Totally! Grilled chicken, turkey salami, or even prosciutto work beautifully here. For a pescatarian twist, try adding some oil-packed tuna. It changes the vibe a little but keeps that satisfying, filling quality of a great chopped salad.
What pairs well with this salad?
It’s honestly great on its own as a light meal, but it also pairs beautifully with crusty bread, a simple pasta, or even alongside something heartier like our Hawaiian chicken with coconut rice. If you’re hosting, it makes a stunning starter that takes zero effort to pull off.
Ready to Make It?
This famous La Scala chopped salad recipe is one of those dishes that sounds simple — because it is — but tastes like so much more than the sum of its parts. The dressing alone is worth memorizing. Once you make it, you’ll find yourself craving it on random Tuesday nights and serving it at every summer gathering.
Give it a try this week and let me know how it goes in the comments! And if you love it (which you will), save it to Pinterest so your friends can find it too. Nothing makes me happier than seeing this salad show up on someone else’s table.
Craving more quick, crowd-pleasing recipes? Check out these Momofuku Milk Bar cornflake cookies for dessert — because you’ve earned it.
The Legendary La Scala Chopped Salad
Equipment
- Large Salad Bowl
- Small bowl or jar with lid
- Whisk
- Tongs or large salad spoons
- Sharp knife and cutting board
Ingredients
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 and black pepper
- ⅓ cup Pecorino Romano cheese grated; or grated Parmesan cheese
Salad
- 1 head Iceberg lettuce shredded, about 5–6 cups
- 1 head Romaine lettuce shredded, about 4–5 cups
- 1 15-oz can Chickpeas drained and rinsed
- ¼ lb Italian salami 4 oz, thinly sliced
- 2 cups Shredded mozzarella cheese
Instructions
- Add the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, pepper, and grated Pecorino Romano to a small bowl or a jar with a tight-fitting lid. Whisk vigorously until the dressing is emulsified and creamy — or simply seal the jar and shake it well. Taste and adjust seasoning if needed. Set aside, or refrigerate for up to 3 days in advance.
- Grab your largest salad bowl — bigger than you think you need. Add the shredded iceberg and romaine lettuces, spreading them out as a base. The combination of both varieties gives you great crunch from the iceberg and extra flavor from the romaine.
- Add the drained and rinsed chickpeas, thinly sliced Italian salami, and shredded mozzarella on top of the lettuce. Spread the toppings evenly so every serving gets a little of everything.
- Pour about three-quarters of the dressing over the salad. Using tongs or two large spoons, toss everything together thoroughly until every leaf and chickpea is well coated. Add more dressing as needed, toss once more, and taste for salt. Serve immediately for maximum crunch and freshness.
