Introduction

You know a salad is legendary when it’s made its way from Hollywood to TikTok fame. The La Scala Chopped Salad isn’t just a celebrity favorite—it’s a crunchy, tangy, salty masterpiece you can recreate at home. Whether you’re meal-prepping or throwing together a quick weekday lunch, this is the one you’ll keep coming back to.

Reasons to Love This Famous La Scala Salad

Let’s be real—salad has a rep for being boring. Not this one. Here’s why you’ll love it:

Crunch in every bite: The blend of romaine and iceberg lettuce gives it that fresh, snappy texture.
Perfect flavor balance: Savory salami, creamy mozzarella, hearty chickpeas, and a bold dressing.
Iconic origin: Straight from Beverly Hills’ La Scala restaurant—yes, the same one frequented by A-listers.
Simple but satisfying: Minimal ingredients, major flavor impact.
Meal-worthy: This isn’t just a side salad. It’s a full-on lunch or light dinner.

Ingredients You’ll Need

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
½(or Parmesan if you prefer)

Salad

1 head of iceberg lettuce, shredded
1 head of romaine lettuce, shredded
1 can (15 oz) chickpeas, rinsed and drained
¼ pound Italian dry salami, thinly sliced
2 cups shredded mozzarella cheese

Possible Ingredient Additions and Substitutions

Need to make it your own? Try these ideas:

No salami? Use pepperoni or smoked turkey for a lighter twist.
Dairy-free? Swap mozzarella with a plant-based cheese.
Extra veggies: Thinly sliced red onion, cucumber, or bell peppers work great.
Protein boost: Add grilled chicken or canned tuna.
Low-carb version: Reduce chickpeas or skip entirely.

Tools You’ll Need

Nothing fancy here. Just the essentials:

Large mixing bowl
Sharp chef’s knife
Salad spinner or colander
Small jar or bowl for dressing
Whisk or fork to emulsify

Step-by-Step Instructions

Step 1: Make the Dressing

Add olive oil, vinegar, garlic, mustard, salt, pepper, and cheese to a small bowl or jar. Whisk well or shake it up with a lid until smooth and emulsified.

Step 2: Prep the Salad Base

Thinly shred the iceberg and romaine lettuce. Rinse and dry thoroughly—nobody likes soggy greens.

Step 3: Assemble the Salad

In your large bowl, combine the lettuce, chickpeas, thinly sliced salami, and mozzarella. Pour the dressing over and toss well until everything’s coated.

Step 4: Serve It Up

Dish it out and enjoy immediately for the best texture. Store extras with dressing on the side to keep things crisp.

What to Serve with La Scala Salad

This salad pairs well with just about anything:

Grilled chicken or steak for a protein-rich meal
Soup and salad combo: Try tomato bisque or minestrone
Fresh bread: Warm focaccia or garlic knots
Pasta dishes: Serve alongside penne arrabbiata or spaghetti carbonara

How to Store La Scala Chopped Salad

Planning ahead? Here’s how to store it:

Undressed salad: Store in an airtight container for up to 3 days.
Dressed salad: Best eaten within 1–2 days. The lettuce starts to wilt once coated.
Dressing: Lasts up to a week in the fridge.

Can I Freeze La Scala Chopped Salad?

Not recommended. Freezing destroys the crisp texture of lettuce and turns cheese rubbery. If anything, just freeze the dressing if you’re batch-prepping.

Two Resources

Frequently Asked Questions (FAQ)

1. Can I use bagged salad mix instead of shredding lettuce?

Absolutely! Pre-washed salad kits save time and work well if you’re in a rush.

2. Is this salad low-carb?

Yes, especially if you go light on chickpeas or skip them entirely.

3. How do I make it vegetarian?

Just omit the salami and maybe add olives or roasted red peppers for that savory kick.

4. Can I meal prep this salad?

Definitely. Store ingredients separately and toss together before eating.

5. What type of salami is best?

Dry Italian salami works best—look for “dry-aged” or “hard” on the label. Avoid deli-style soft salami.

Nutritional Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sodium
1 Bowl (est.)	370 kcal	25g	14g	25g	5g	1200mg

Conclusion

That’s the magic of the La Scala Chopped Salad—it’s classy enough for a dinner party, but simple enough to whip up on a Tuesday. Whether you’re obsessed with viral recipes or just need a new lunch idea, this one is a keeper.

La Scala Chopped Salad

Author: sellie
Total Time: 15min
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

For the Dressing

⅓ cup extra virgin olive oil
3 tbsp red wine vinegar
2 cloves garlic, finely minced
3 tsp Dijon mustard (or 1 tsp dry mustard)
½ tsp kosher salt
½ tsp black pepper
⅓ cup Pecorino Romano or Parmesan cheese, grated

For the Salad

1 head iceberg lettuce, finely shredded
1 head romaine lettuce, finely shredded
1 (15 oz) can of chickpeas, drained and rinsed
¼ pound sliced Italian dry salami, cut into thin strips
2 cups shredded mozzarella cheese

Instructions

1. Prepare the Dressing

Whisk together the olive oil, red wine vinegar, minced garlic, mustard, salt, pepper, and Pecorino Romano in a small bowl or shake them together in a sealed jar until emulsified.

2. Chop and Wash Your Lettuce

Finely shred the iceberg and romaine lettuce. Rinse well and dry completely using a spinner or towel.

3. Mix the Salad Base

In your large bowl, toss together the chopped lettuce, chickpeas, shredded mozzarella, and thinly sliced salami.

4. Dress and Toss

Pour the dressing over the salad just before serving. Toss everything gently to coat, making sure every bite gets a bit of that bold, cheesy vinaigrette.

5. Serve Fresh

Dish it out right away for the best crunch and flavor.

Notes

Use freshly grated Parmesan for a better texture and deeper flavor.
Marinate the dressing ahead for 10–15 minutes to let the flavors blend beautifully.

Prep Time: 15min
Cook Time: 0min
Category: Salad
Method: No-cook
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 ½ cups
Calories: 320kcal
Sugar: 3g
Sodium: 410 mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 11g
Cholesterol: 20 mg