Famous La Scala Chopped Salad Recipe (Italian)
Mar 13, 2025, Updated Mar 23, 2025
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This iconic La Scala chopped salad perfectly balances crisp lettuce, creamy chickpeas, tangy marinated artichokes, savory, salty salami, and creamy mozzarella, all tossed with a parmesan-infused tangy dressing. Fresh, flavorful, and effortlessly elegant—just like the famous Beverly Hills original! Make it in 15 minutes at home!
It pairs well with our focaccia recipe.
Why you’ll love this salad
This hearty salad is packed with delicious flavor and textures. The small pieces make it easy to eat and create the perfect bite with every forkful!
What truly sets this salad apart? The bold, garlicky parmesan dressing! It coats every ingredient with a rich, zesty flavor that keeps you coming back for more. It’s fresh, hearty, and downright irresistible! I know you’ll love it as much as we do.
Enjoy it as is, or add grilled chicken, shrimp, or roasted veggies to make it your own. You’ll also love my classic Italian chopped salad and Antipasto Pasta Salad.
Table of Contents
Simple Ingredients
With only a handful of fresh ingredients, you’ll see why this famous salad became a viral recipe. It will become a favorite salad in your home after your first try!
- Extra Virgin Olive Oil – The base of the dressing adds richness and depth.
- Red Wine Vinegar – Provides a bright, tangy acidity to balance the flavors.
- Garlic – Finely chopped for a bold, aromatic kick.
- Dijon Mustard – Adds a subtle tang and helps emulsify the dressing.
- Dried Oregano – Infuses the dressing with classic Italian herb flavor.
- Sea Salt & Black Pepper – Enhances all the flavors with just the right seasoning.
- Parmigiano or Parmesan Cheese – Finely grated for a nutty, salty richness in the dressing.
Salad Ingredients:
- Iceberg Lettuce – Crisp and refreshing, providing the perfect crunch.
- Romaine Lettuce – Adds a slightly more tender texture with a fresh, mild flavor.
- Chickpeas (garbanzo beans) – Creamy and hearty, giving the salad extra protein and substance.
- Italian Salami – Thinly sliced for a savory, slightly spiced bite.
- Marinated Artichoke Hearts – Tangy and flavorful, adding depth and texture.
- Mozzarella Cheese – Shredded for a creamy, melty contrast to the crunchy ingredients.
- Freshly Grated Parmigiano Cheese (parmesan cheese)– Sprinkled on top for an extra boost of flavor and texture.
See the recipe card for quantities.
How To Make La Scala Chopped Salad
Here is my take on the original La Scala salad! You’ll love all the crispy textures and delicious dressing. Follow the step-by-step photos and see the printable recipe card at the bottom of this post.
In a small jar or bowl, add the ingredients to the dressing (minus the cheese and pepper). Whisk to combine.
Stir to combine the cheese and pepper into the salad dressing.
Add the shredded lettuce to a large bowl.
Cut all the salad toppings into bite-sized pieces to make it easy to eat.
Add the cheese to the other salad ingredients.
Toss the salad ingredients to combine.
Add the dressing and toss again to let the dressing soak into the salad.
You’ll love the nice crunch with each bite of this delicious salad.
FAQ’s
The La Scala Chopped Salad originated at La Scala, a famous Italian restaurant in Beverly Hills, California. Created by Chef Jean Leon in the 1950s, this salad was designed to be finely chopped for easy eating—especially for Hollywood’s elite. It quickly became a signature dish, loved for its crisp lettuce, creamy chickpeas, savory salami, and bold parmesan dressing. Today, it remains an iconic salad enjoyed by many at the restaurant and at home!
The Kardashians are often seen enjoying La Scala’s Famous Chopped Salad, a finely chopped mix of iceberg and romaine lettuce, chickpeas, salami, marinated artichokes, mozzarella, and a tangy parmesan dressing. Thanks to its bold flavors and perfectly balanced textures, this viral la scala chopped salad has been a celebrity favorite for years. Try it at home with this recipe!
Substitutions and Variations
Substitutions:
- Lettuce: Swap iceberg or romaine with butter lettuce or arugula for a different texture.
- Chickpeas: Use white beans or lentils for a softer bite.
- Italian Salami: Substitute with prosciutto, turkey, or crispy pancetta for a different flavor profile.
- Mozzarella Cheese: Try provolone, fontina, or shredded asiago for a twist.
- Parmesan Cheese: Use Pecorino Romano for a sharper, saltier bite.
- Red Wine Vinegar: Swap with white wine vinegar or lemon juice for a different acidity.
Variations:
- Extra Protein: Add grilled chicken, shrimp, or roasted turkey for a heartier salad.
- Vegetarian: Omit the Italian salami and add sun-dried tomatoes, red onion, fresh bell pepper, or roasted red peppers.
- Add Crunch: Toss in toasted pine nuts, almonds, or crispy chickpeas for more texture.
- Spicy Kick: Add a pinch of red pepper flakes or drizzle with Calabrian chili oil.
How to Store
If the salad is already dressed, store it in an airtight container in the fridge for up to 1 day (it may lose some crunch). Keep the dressing separate and store the chopped ingredients for up to 3 days for best results.
My Pro Tip
Recipe Top Tips
- Finely Chop Everything – The key to this salad is its finely chopped ingredients, ensuring every bite is flavorful. Use a sharp knife to get evenly sized pieces.
- Use High-Quality Parmesan – Freshly grated Parmigiano-Reggiano (or Pecorino) adds depth and richness to the dressing—skip the pre-shredded cheese for the best taste!
- Let the Dressing Sit – Mix the dressing ahead of time and let it sit for at least 10 minutes to allow the flavors
More Recipes
You’ll love our pear gorgonzola salad, orange fennel salad, and Christmas salad. Looking for other recipes? Try these:
Serving Suggestions
This favorite salad recipe pairs perfectly with warm Italian bread, soup, or a side of pasta for a complete meal.
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Famous La Scala Chopped Salad Recipe
Ingredients
For the Parmesan Vinagrette:
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1-2 garlic cloves, finely chopped
- 3 teaspoons Dijon mustard
- ½ teaspoon dried oregano
- Sea salt and freshly ground black pepper, to taste
- ½ cup Parmigiano or Parmesan cheese, finely grated (or Pecorino cheese)
For the Salad:
- 5 cups iceberg lettuce, shredded
- 4-5 cups romaine lettuce, finely chopped
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ lb dry Italian salami, julienned (thinly sliced)
- 1 12-ounce jar marinated artichoke hearts, drained and chopped (optional, not in the original recipe)
- 2 cups mozzarella cheese, shredded
For Garnish:
- Freshly grated Parmigiano or Parmesan cheese
Instructions
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and finely chopped garlic until smooth and emulsified. Stir in the dried oregano and grated Parmesan cheese. Season to taste with salt and black pepper. Set aside.
- Assemble the Salad: In a large serving bowl, combine the shredded iceberg and romaine lettuce. Add the chickpeas, thinly sliced salami, and chopped marinated artichokes. Sprinkle in the shredded mozzarella cheese for a creamy, melty bite in every forkful.
- Dress & Serve: Drizzle the dressing over the salad and toss everything together until well coated.
- Garnish generously with freshly grated Parmigiano cheese and freshly ground black pepper.
- Serve immediately and enjoy this crisp, flavorful chopped salad with warm, crusty bread or alongside your favorite Italian dish. Buon appetito!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
An easy and filling salad that everyone loves!
Looks amazing
I’m going to try it!
Yes! Let me know when you do. It is truly, so yummy!
This salad is delicious and so easy to make! Thank for sharing!
You are most welcome! It’s like an all-in-one salad that is still filling. I am happy you loved it!
So easy and delicious. The whole family loved it. Definitely will be making again.
Yay! Happy everyone loved it.