La Scala Chopped Salad Recipe (Easy Beverly Hills Copycat)
This Italian-inspired chopped salad is crisp and flavorful, combining crunchy iceberg and romaine with savory salami, tender chickpeas, and creamy mozzarella tossed in a tangy red wine vinaigrette. It’s a restaurant-style salad that’s easy to make at home and works as a light lunch or party side.
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The famous La Scala chopped salad has been a Beverly Hills favorite since the 1950s, and this copycat La Scala chopped salad recipe brings that restaurant magic straight to your kitchen in 15 minutes flat. Crisp iceberg and romaine, savory Italian salami, creamy mozzarella and tender chickpeas all get tossed in a tangy red wine vinaigrette with plenty of Pecorino Romano. It’s the viral La Scala salad everyone is talking about, and once you taste it you’ll understand the hype.
Why I love this La Scala Chopped Salad
This is my kind of lunch: zero cooking, one big bowl, and everything chopped small so you get a little bit of each ingredient in every single bite. It’s hearty enough to keep me full through an afternoon of driving my girls to hockey and softball, and it comes together faster than the drive-thru line. The dressing blends up in under a minute, and the whole salad is on the table in 15 minutes. Bonus: it feels fancy enough for company, so I make a double batch when friends come over for dinner on the deck.
What makes this Italian chopped salad with salami healthy?
Chickpeas bring plant-based protein and fiber that keep you satisfied for hours, and two heads of lettuce mean you’re getting a serious helping of greens without noticing. The homemade chopped salad dressing with red wine vinaigrette uses heart-healthy extra-virgin olive oil instead of anything processed, and you control the salt. With protein from the salami and mozzarella, this works as a low carb salad recipe that eats like a full meal, which makes it a smart healthy lunch salad for busy weekdays.
RELATED: Can’t get enough chickpeas? My Chickpea Mediterranean Salad is loaded with fresh herbs and a garlicky Greek dressing, and it’s a great make-ahead lunch for work or school.
Ingredients for La Scala Chopped Salad Recipe
Ingredients for the salad:
- Iceberg lettuce – the classic base at the original restaurant, finely chopped for maximum crunch
- Romaine lettuce – adds flavor and extra nutrients alongside the iceberg
- Chickpeas – canned garbanzo beans, drained and rinsed, for plant-based protein and fiber
- Italian salami – thinly sliced or julienned so a savory bite lands in every forkful
- Mozzarella cheese – shredded, it softens into the dressing for a creamy finish
Ingredients for the salad dressing:
- Extra-virgin olive oil – the base of the vinaigrette, so use a good one
- Red wine vinegar – the signature tang of the famous Beverly Hills chopped salad, so don’t swap it out
- Dijon mustard – helps the oil and vinegar emulsify into a smooth dressing
- Garlic – freshly minced for a punchy kick
- Pecorino Romano cheese – grated right into the dressing; Parmesan works too
- Salt and black pepper – season to taste at the end
Salad making essentials
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ALLIGATOR CHOPPER
Cheese grater
LEMON SQUEEZER
ELEGANT SALAD BOWL
PRO TIP
Soak the chopped lettuce in ice water for 5 minutes, then dry it thoroughly in a salad spinner before assembling. Cold, dry lettuce is the secret to that crisp restaurant texture. Toss the dressing in right before serving so nothing goes soggy.
Step-by-step instructions for making this easy Italian chopped salad
- Make the dressing. In a blender, mix the olive oil, red wine vinegar, Dijon mustard, minced garlic and grated Pecorino Romano until emulsified. Season with salt and black pepper to taste.
- Combine the salad. In a large bowl, combine the finely chopped iceberg and romaine lettuces with the chickpeas, salami and shredded mozzarella.
- Dress and toss. Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately for the best crisp texture.
Make this LA SCALA CHOPPED SALAD, then check out my Italian White Bean Salad, my Tortellini Pasta Salad with Italian Salad Dressing or more of my classic salad recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS about this La Scala Chopped Salad
Read on for tips, substitution ideas and how to customize this salad.
What is the La Scala chopped salad?
It’s the legendary Italian chopped salad created at the La Scala restaurant in Beverly Hills back in the 1950s. Celebrities have ordered it for decades, and it recently went viral on TikTok as the Kardashian salad. The classic mix is finely chopped iceberg and romaine, salami, mozzarella and chickpeas in a red wine vinaigrette.
Can I make this La Scala chopped salad ahead of time?
Yes! Chop the lettuce, prep the toppings and blend the dressing up to a day ahead, then store everything separately in the fridge. Toss it all together right before serving so the lettuce stays crisp. This makes it a great meal prep chopped salad for weekday lunches.
What can I use instead of salami?
Thinly sliced deli turkey turns it into the famous La Scala turkey chop, and pepperoni brings a similar peppery bite. For a vegetarian version, swap the salami for thin strips of sun-dried tomatoes – they add the same salty, chewy contrast.
Can I use Parmesan instead of Pecorino Romano?
Absolutely. Pecorino Romano is the classic choice in the original dressing, but grated Parmesan tastes just as delicious and is often easier to find.
How do I get that signature finely chopped texture?
Use a sharp chef’s knife and chop everything into small, uniform pieces – the restaurant nearly minces theirs. Cutting the salami into thin matchsticks and shredding the lettuce finely means every bite has a little of everything.
How do I store leftovers of this salad?
Dressed leftovers keep in an airtight container in the fridge for 1 to 2 days, though the lettuce softens as it sits. For the best texture, store any undressed salad and extra dressing separately for up to 3 days and combine when you’re ready to eat.
Don’t lose this recipe!
This copycat La Scala chopped salad is proof that the best restaurant recipes are often the simplest ones. Pin it to your favorite salads board on Pinterest right now so it’s waiting for you the next time a salad craving hits!
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La Scala Chopped Salad
Equipment You’ll Need
Ingredients
For the La Scala Salad
- 1 head iceberg lettuce (finely chopped (about 5-6 cups))
- 1 head romaine lettuce (finely chopped (about 4-5 cups))
- 1 15 oz can chickpeas (garbanzo beans) (drained and rinsed)
- 4 oz Italian salami (thinly sliced or julienned)
- 1 1/2 cups shredded mozzarella cheese
For the Italian Salad Dressing
- 1/3 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1-2 tsp Dijon mustard
- 2 cloves garlic (minced)
- 1/3 cup grated Pecorino Romano or Parmesan cheese
- salt and freshly ground black pepper (to taste)
Instructions
- In a blender, mix together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and grated cheese until emulsified. Season with salt and black pepper as desired.
- In a large bowl, combine the finely chopped iceberg and romaine lettuces with the chickpeas, salami, and shredded mozzarella.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately for the best crisp texture.
Notes
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other salad recipes to try
- My Italian White Bean Salad is bright, protein-packed and made with pantry staples like cannellini beans and cherry tomatoes in a punchy vinaigrette.
- My Chickpea Mediterranean Salad gets a serious flavor boost from fresh herbs and a garlicky Greek dressing – a hearty vegetarian main that travels well.
- My Italian Chopped Salad with Zesty Dressing is the veggie-loaded cousin of this recipe, with crunchy vegetables, savory meats and creamy cheese in every bite.
- Whip up my Easy Homemade Italian Salad Dressing – it doubles as a marinade and keeps in the fridge for a week.
