La Scala Chopped Salad Recipe
If you’ve ever dined in Beverly Hills, chances are you’ve heard of the famous La Scala Chopped Salad. It’s been on the menu since the 1950s and has earned cult-favorite status with celebrities and locals alike. But here’s the thing—you don’t need a plane ticket or a dinner reservation to enjoy it.
With just a few ingredients, you can make this iconic salad right at home. For me, it’s the ultimate busy-weeknight win: hearty enough to be a meal on its own, yet light, refreshing, and quick to throw together when my toddler is already tugging at my leg for dinner.
Why You’ll Love This Recipe
- Classic Hollywood history: You’ll be making a salad that’s been beloved for decades.
- Quick to prepare: Only about 15 minutes from start to finish.
- Filling but balanced: Protein from salami and chickpeas + crunchy greens + tangy dressing.
- Family friendly: My little one loves chickpeas and cheese, so it works for toddlers too with a few tweaks.
Ingredients & Substitutions
For the Dressing:
- ¾ cup olive oil (extra virgin for best flavor)
- 2 tbsp red wine vinegar (or white wine vinegar for a lighter taste)
- 1 garlic clove, minced (garlic powder works in a pinch)
- 2 tsp Dijon mustard (yellow mustard can be swapped, but Dijon gives depth)
- Salt, to taste
- ¼ cup grated Parmesan (or Pecorino Romano for a sharper bite)
For the Salad:
- 4 cups chopped romaine lettuce (crisp and sturdy)
- 4 cups shredded iceberg lettuce (classic crunch)
- 12 oz canned chickpeas, drained (rinsed well)
- 4 oz Italian salami, sliced (turkey salami or grilled chicken for a lighter swap)
- 2 cups shredded mozzarella (shaved provolone or fontina also work)
Tips for Making La Scala Chopped Salad
- Chop everything evenly: The magic of a chopped salad is in the uniform bite. Take a few extra minutes to chop the greens finely.
- Use cold ingredients: Crisp, chilled lettuce makes the salad extra refreshing.
- Dress just before serving: This keeps the lettuce from wilting.
- Make it toddler-friendly: My son loves picking out the chickpeas and cheese, so I usually set a little aside for him before adding the dressing.
- Meal prep hack: Make the dressing in a mason jar and store it for up to 4 days in the fridge.
FAQs About La Scala Chopped Salad
Can I make this vegetarian?
Yes—simply leave out the salami or replace it with roasted red peppers, marinated artichokes, or more chickpeas.
Can I use bagged lettuce?
Absolutely! Pre-chopped romaine or iceberg makes this even faster.
What protein works best if I don’t want salami?
Grilled chicken, turkey, or even tuna are great alternatives.
How long does this salad last?
Once dressed, it’s best eaten right away. Without dressing, you can keep the chopped salad mix in the fridge for up to 2 days.
Is this safe for toddlers?
Yes, with modifications. Skip or finely chop the salami to avoid chewy bites, and serve chickpeas and cheese separately if needed.
La Scala Chopped Salad (Copycat Recipe)
Ingredients
Method
- Make the Dressing: In a medium bowl, whisk together olive oil, vinegar, garlic, mustard, salt, and Parmesan until smooth and emulsified.
- Assemble the Salad: In a large mixing bowl, combine romaine, iceberg, chickpeas, salami, and mozzarella.
- Toss Together: Add the dressing and toss well until everything is evenly coated.
- Serve: Transfer to a serving platter and top with extra Parmesan, if desired.
Notes
- Chop everything small for the classic La Scala “every bite” effect.
- Store leftover dressing in the fridge for up to 4 days.
- For toddlers: Serve chickpeas and cheese separately; omit or finely dice salami.
- Substitutions: Swap in chicken, turkey, or vegetarian add-ins like artichokes.
💬 Have you tried the La Scala Chopped Salad before? If you make this copycat version at home, come back and leave a review—I’d love to hear how it turned out for you!
