Name: La Scala Chopped Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: Iceberg lettuce; Romaine lettuce; Salami; Low-moisture mozzarella; Chickpeas; Pecorino romano; Olive oil; Red wine vinegar; Dijon mustard; Salt; Black pepper

Jump to Recipe

If you have ever searched for a restaurant salad that feels simple yet memorable, La Scala Chopped Salad deserves a place in your kitchen. This iconic Italian-style salad balances crisp lettuce, savory salami, creamy mozzarella, and hearty chickpeas with a sharp red wine vinaigrette. It comes together quickly, tastes bold, and fits both casual lunches and dinner parties. Over time, this salad gained modern attention as a celebrity favorite salad, yet it stays grounded in classic Italian flavors. With minimal prep and no cooking, this recipe shows how a few quality ingredients can deliver a satisfying, restaurant-style result at home.

Story

The La Scala Chopped Salad traces its reputation to an old-school Beverly Hills restaurant known for consistent food and loyal regulars. Over the years, diners ordered this salad again and again because it delivered crunch, salt, tang, and balance in every bite. Unlike leafy salads that wilt quickly, this one stays crisp thanks to finely chopped iceberg and romaine. The combination of salami, cheese, and chickpeas gives it structure, making it filling without heaviness. Today, many home cooks recreate the dish because it feels timeless, practical, and reliable, which explains why the La Scala Chopped Salad continues to earn praise as a modern famous restaurant recipe.

Ingredients

1 small head iceberg lettuce, finely chopped (about 5 cups)
1 heart of romaine, finely chopped (about 5 cups)
6 ounces salami, thinly chopped
1 cup low-moisture mozzarella, thinly chopped or shredded
1 (15-ounce) can chickpeas, drained and rinsed
¼ cup grated pecorino romano or parmesan, plus extra for serving
⅓ cup olive oil
¼ cup red wine vinegar
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Step-by-Step Instructions

Preparing the Ingredients

Wash and dry the iceberg and romaine thoroughly, then chop them very finely for even texture. Dice the salami into small, uniform pieces so it distributes evenly through the salad. Shred or finely chop the mozzarella, keeping the pieces small. Drain and rinse the chickpeas well, then let them dry slightly so they absorb the dressing instead of watering it down.

Cooking Instructions

Add olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to the bottom of a large bowl, then whisk until smooth. Add the chickpeas first and toss until coated so they soak up flavor. Add the lettuce mix, salami, mozzarella, and pecorino romano, then toss until everything blends evenly. Finish with extra cheese and black pepper, then serve immediately for the best texture.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid chopping the lettuce too coarsely, since large pieces prevent the salad from mixing evenly. Do not overdress the salad, because too much vinaigrette weighs down the crisp greens. Skipping the step of coating the chickpeas first leads to less flavor throughout the bowl.

Pro Tips for Better Flavor

Use high-quality olive oil and red wine vinegar, since the dressing stays simple. Chill the lettuce before chopping for extra crunch. For a balanced bite, keep every ingredient close in size so each forkful tastes consistent.

Serving and Storage

How to Serve

Serve this salad as a light main dish or alongside pasta, grilled chicken, or seafood. It also works well for lunch because the protein from salami and chickpeas adds staying power. A warm piece of crusty bread pairs well with the tangy dressing.

How to Store Leftovers

Store leftovers in an airtight container for up to one day in the refrigerator. Keep extra dressing separate if possible, since dressed lettuce softens quickly. Toss gently before serving again to refresh the texture.

Conclusion

This Italian chopped salad proves that classic recipes remain popular for a reason. Crisp lettuce, savory salami, creamy cheese, and sharp vinaigrette come together in a way that feels both familiar and satisfying. With just fifteen minutes of prep, you can bring a true restaurant classic to your table and enjoy a salad that tastes balanced, bold, and dependable.

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Frequently Asked Questions

Can I make La Scala Chopped Salad ahead of time?

You can prep the ingredients several hours ahead by chopping the lettuce, salami, and cheese, then storing them separately. Wait to toss everything with dressing until just before serving to maintain crisp texture.

What protein substitutions work best?

If you prefer a lighter option, roasted turkey or grilled chicken works well. For a meat-free version, keep the chickpeas and add extra cheese for richness.

Is this salad gluten free?

The salad itself contains no gluten ingredients. Always check salami and mustard labels to confirm they meet gluten-free standards.