Famous La Scala Chopped Salad – The Iconic Beverly Hills Recipe

There are salads, and then there’s the La Scala Chopped Salad—a legendary dish made famous by the iconic Beverly Hills restaurant, La Scala. This salad has been a celebrity favorite for decades, and once you taste it, you’ll understand why. Imagine finely chopped, crisp iceberg and romaine lettuce tossed with creamy chickpeas, thinly sliced Italian salami, shredded mozzarella, and a tangy, garlicky Parmesan-Pecorino vinaigrette. Every bite is crunchy, savory, salty, creamy, and utterly addictive.

This isn’t a fussy, complicated salad. It’s a study in perfect balance: the cool crunch of lettuce, the creamy texture of chickpeas and cheese, the salty punch of salami, and the bright, tangy dressing that ties everything together. It’s the kind of salad that works as a light lunch, a hearty side, or even a main course. And once you’ve had it, you’ll crave it again and again. Let’s make the famous La Scala Chopped Salad at home.

Why You’ll Love This Recipe

• Iconic Beverly Hills flavor – This is the exact salad that has been served at La Scala for decades.
• Crunchy, creamy, savory, tangy – Every texture and flavor is perfectly balanced.
• Ready in 15 minutes – No cooking required. Just chop, whisk, and toss.
• Hearty enough for a main course – The chickpeas, salami, and mozzarella make this salad satisfying and filling.
• Make-ahead friendly – Chop the lettuce and combine the dry ingredients ahead of time. Store the dressing separately and toss just before serving.

Ingredients

For the dressing

• ⅓ cup extra virgin olive oil – Rich, fruity, authentic. Use a good-quality EVOO.
• 3 tablespoons red wine vinegar – Tangy, bright, with a slight fruitiness.
• 2 cloves garlic, minced – Pungent, aromatic, essential. Minced finely so it distributes evenly.
• 3 teaspoons Dijon mustard (or 1 teaspoon dry mustard) – Adds tanginess and helps emulsify the dressing.
• ½ teaspoon kosher salt and pepper – Enhances all the flavors.
• ⅓ cup grated Pecorino Romano cheese (or grated Parmesan cheese) – Nutty, salty, umami-rich. Melts into the dressing.

For the salad

• 1 head shredded iceberg lettuce (5–6 cups) – Crisp, cool, and crunchy. Provides the signature texture.
• 1 head shredded romaine lettuce (4–5 cups) – Slightly heartier than iceberg, with a mild, sweet flavor.
• 1 (15-ounce) can chickpeas, drained and rinsed – Creamy, nutty, packed with protein and fiber.
• ¼ lb (4 ounces) Italian salami, thinly sliced – Salty, savory, slightly spicy. Cut into thin strips or small squares.
• 2 cups shredded mozzarella cheese – Mild, creamy, and melty. Shred your own for the best texture.

How to Make Famous La Scala Chopped Salad

Make the Dressing

In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, pepper, and grated Pecorino Romano cheese. Whisk vigorously (or close the jar and shake) until the dressing is emulsified and the cheese is incorporated. Taste and adjust seasoning if needed.

Prepare the Salad Ingredients

Shred the iceberg and romaine lettuces into bite-sized pieces (about ½ to 1-inch). You can use a sharp knife, a food processor with a slicing disc, or a mandoline for fine, uniform shreds. Drain and rinse the chickpeas. Cut the salami into thin strips or small squares. Shred the mozzarella cheese (freshly shredded is best).

Assemble the Salad

In a very large bowl, combine the shredded iceberg lettuce, shredded romaine lettuce, drained chickpeas, sliced salami, and shredded mozzarella cheese.

Dress and Toss

Pour the prepared dressing over the salad. Toss well to coat every piece evenly. The dressing should cling to the lettuce and coat the chickpeas, salami, and cheese.

Serve Immediately

Serve the salad right away, while the lettuce is still crisp and the dressing is fresh. This salad is best enjoyed immediately after dressing.

Tips for Success

• Chop the lettuce finely – The signature of the La Scala salad is finely shredded lettuce. Use a sharp knife or a mandoline to achieve thin, uniform shreds. Avoid large chunks.
• Use freshly grated cheese – Pre-shredded cheese contains anti-caking agents that prevent it from melting into the dressing. Grate Pecorino Romano or Parmesan fresh for the best flavor and texture.
• Emulsify the dressing well – Whisk or shake vigorously until the oil and vinegar are fully combined and the cheese is incorporated. The dressing should be creamy, not separated.
• Taste and adjust – Dijon mustard brands vary in strength. Pecorino Romano is saltier than Parmesan. Taste the dressing before tossing and adjust salt, pepper, or vinegar as needed.
• Serve immediately – Once dressed, the lettuce will begin to wilt. Toss and serve right away for the crispiest, crunchiest salad.

Equipment Needed

• Large salad bowl
• Small bowl or jar (for dressing)
• Whisk or jar with lid
• Sharp knife or mandoline (for shredding lettuce)
• Cutting board
• Measuring cups and spoons
• Cheese grater

Recipe Variations

La Scala Chopped Salad with Chicken – Add 1 cup of shredded cooked chicken (rotisserie chicken works great). The protein makes the salad even heartier.

Vegetarian La Scala Salad – Omit the salami. Add ½ cup of sun-dried tomatoes (chopped) and ½ cup of marinated artichoke hearts. The salad remains flavorful and satisfying.

Spicy La Scala Salad – Use spicy Italian salami (salami piccante). Add ½ teaspoon of red pepper flakes to the dressing. Garnish with fresh cracked black pepper.

La Scala Salad with Pepperoni – Substitute the salami with thinly sliced pepperoni. The pepperoni adds a slightly different spice profile.

Low-Carb La Scala Salad – Omit the chickpeas (or reduce to ½ cup). Add extra mozzarella and salami. The salad is naturally low-carb without the chickpeas.

La Scala Salad with Homemade Croutons – Add 1 cup of homemade garlic croutons for extra crunch. Toss them in just before serving so they don’t get soggy.

Serving Suggestions

This La Scala Chopped Salad is incredibly versatile. Serve it:

• As a light lunch – On its own or with a side of crusty bread.
• As a side dish – Alongside grilled chicken, steak, salmon, or pasta.
• As a starter – Before a heavy Italian meal (lasagna, chicken parmesan, or spaghetti and meatballs).
• For a picnic or potluck – Transport the dressing separately and toss at the destination.
• In a sandwich – Pile the salad onto a crusty roll for an incredible chopped salad sandwich.

For a beautiful presentation, serve the salad in a large white bowl so the colors pop. Garnish with extra grated Pecorino Romano and a crack of black pepper.

Storage and Meal Prep

• Undressed salad – Store the chopped lettuce, chickpeas, salami, and mozzarella in an airtight container in the refrigerator for up to 2 days. Store the dressing separately. Toss just before serving.
• Dressed salad – Once dressed, the salad is best eaten immediately. Leftovers can be stored in an airtight container for 1 day, but the lettuce will be wilted and soft.
• Dressing – The dressing can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Shake well before using.

Frequently Asked Questions

What makes this salad “La Scala”?
The salad was created at La Scala, a famous Italian restaurant in Beverly Hills, California. It became a celebrity favorite and has been copied by home cooks and restaurants worldwide. The combination of finely chopped iceberg and romaine, chickpeas, salami, mozzarella, and tangy Parmesan vinaigrette is the signature.

Can I use all iceberg or all romaine?
Yes, but the original recipe uses a mix. Iceberg provides maximum crunch; romaine adds a slightly sweeter, heartier texture. A mix is recommended for the best result.

What type of salami should I use?
Italian salami (like Genoa salami) is traditional. It’s soft, fatty, and flavorful. Hard salami or soppressata also work. Avoid pre-packaged “pizza pepperoni” unless you’re making the pepperoni variation.

Can I use pre-shredded cheese?
Freshly shredded cheese is strongly recommended. Pre-shredded mozzarella and Parmesan are coated with anti-caking agents (like cellulose) that prevent them from melting into the dressing and affect the texture.

Why is my dressing separating?
Oil and vinegar naturally separate. Whisk or shake vigorously just before pouring over the salad. The Dijon mustard helps emulsify the dressing, but it will still separate if it sits for too long.

Can I make this dairy-free?
Omit the Pecorino Romano and mozzarella cheese. Add ¼ cup of nutritional yeast to the dressing for a cheesy, umami flavor. Use dairy-free cheese shreds if desired. The result will be different but still delicious.

Is this salad gluten-free?
Yes, as written. All ingredients are naturally gluten-free. Double-check your salami label (some brands may contain gluten). Use gluten-free Dijon mustard.

Final Thoughts

This Famous La Scala Chopped Salad is proof that the simplest ingredients, when combined perfectly, can create something truly iconic. The crisp, finely chopped lettuce, the creamy chickpeas, the salty salami, the mild mozzarella, and the tangy, garlicky, cheesy dressing—every element works in harmony.

This is the salad you bring to a potluck that everyone asks about. The salad you make for lunch and crave again for dinner. The salad that proves healthy eating can be absolutely delicious. It’s no wonder celebrities have been ordering it for decades.

So shred that lettuce. Whisk that dressing. Toss that salad. And get ready to taste the iconic La Scala Chopped Salad in your own kitchen.

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Made this Famous La Scala Chopped Salad? I’d love to hear about it. Leave a comment, share a photo, or tell me how you made it your own. Buon appetito!

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