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This La Scala Chopped Salad is the legendary Beverly Hills salad you can easily make at home. Finely chopped iceberg and romaine lettuce, Italian salami, fresh mozzarella, and chickpeas are tossed in a Parmesan-spiked red wine vinaigrette for a simple salad with iconic flavor.
If you’ve spent any time on food social media in the past few years, chances are you’ve seen this salad. The La Scala chopped salad has been a Hollywood institution since the 1950s — reportedly a favorite of celebrities, studio executives, and anyone who regularly lunches in Beverly Hills. And once you make it, it’s immediately obvious why it has lasted this long.
The story behind the salad
La Scala is a legendary Italian restaurant on Little Santa Monica Boulevard in Beverly Hills, open since 1956. The chopped salad became their signature dish — a deceptively simple combination that reportedly attracted a devoted following of Hollywood regulars. The key distinguishing elements are the very fine chop (almost uniform across all ingredients), the chickpeas instead of croutons for protein and texture, and a red wine vinaigrette with Parmesan stirred directly into the dressing.
You’ll need
How to make La Scala chopped salad
- Make the Dressing: Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper, and Parmesan until smooth.
- Assemble the Salad: Add the iceberg lettuce, romaine lettuce, salami, mozzarella, and chickpeas to a large bowl.
- Toss and Serve: Pour the dressing over the salad and toss until evenly coated. Serve immediately.
Helpful Tips
- Chop finely: Cut all ingredients into small, uniform pieces for the signature La Scala texture.
- Shred your own mozzarella: Freshly shredded mozzarella has a better texture and flavor than pre-shredded cheese.
- Dry the chickpeas well: Pat them dry to help the dressing cling to the salad.
- Chill the serving bowl: A cold bowl helps keep the salad crisp and fresh.
- Taste the dressing first: Adjust the salt as needed before tossing with the salad.
Variations
- Vegetarian: Omit the salami and double the chickpeas, or add marinated artichoke hearts and olives.
- Add pepperoncini: Toss in sliced pepperoncini for a tangy, zesty kick.
- Swap the protein: Replace the salami with prosciutto, soppressata, or grilled chicken.
- Make it a meal: Add cannellini beans and serve with crusty bread for a heartier salad.
What to serve alongside
- Crusty sourdough
- Garlic bread
- Grilled chicken
- Pasta dishes
- Tomato soup
- Grilled shrimp
- Antipasto platter
Storage
- Undressed salad: Store covered in the refrigerator for up to 2 days.
- Dressing: Store in a sealed jar in the refrigerator for up to 5 days.
- Dressed salad: Serve immediately for the best texture.
- Note: Once dressed, the lettuce begins to wilt after about 15–20 minutes.
The best approach for meal prep: chop the lettuce, prep the toppings, and make the dressing separately. Store everything in the fridge and toss together right before eating. The dressing keeps beautifully in a sealed jar for up to 5 days — shake well before using as the Parmesan may settle.
Frequently asked questions
Three things set it apart: the very fine, uniform chop on the lettuce (not a rough tear or large pieces); chickpeas instead of croutons as the textural element; and Parmesan whisked directly into the vinaigrette rather than scattered on top.
The iceberg and romaine combination is traditional for good reason — iceberg provides crunch and cold freshness while romaine adds structure. You could use all romaine in a pinch, but skip the iceberg and the salad loses its characteristic crispness. Avoid leafy greens like spinach or arugula — they wilt too quickly once dressed and change the whole character of the salad.
Any good Italian salami works — Genoa salami is the most common and widely available choice, with a mild, fatty, garlicky flavor that suits the salad perfectly. Soppressata (slightly coarser and more intensely flavored) is a great upgrade if you can find it. Ask your deli counter to slice it thin, then cut it into julienne strips at home.
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La Scala Chopped Salad
Ingredients
For the Salad
- 4 cups finely chopped iceberg lettuce
- 4 cups finely chopped romaine lettuce
- 1 cup julienned Italian salami
- 1 cup freshly shredded mozzarella cheese
- 1 can (15.5-ounces) chickpeas, drained, rinsed, and patted dry
For the Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- ¼ teaspoon kosher salt, optional
- ½ teaspoon black pepper
- ¼ cup finely grated Parmesan cheese
Instructions
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper, and Parmesan cheese until well combined.
- Prepare the Salad: Finely chop the iceberg and romaine lettuce and add them to a large serving bowl. Add the salami, mozzarella, and chickpeas.
- Toss: Pour the dressing over the salad and toss thoroughly until all the ingredients are evenly coated.
- Serve immediately while the lettuce is crisp and cold.
Notes
- The key to an authentic La Scala-style salad is chopping the lettuce into small, bite-sized pieces.
- Pat the chickpeas dry to prevent the dressing from becoming watery.
- Go easy on the salt. Between the salami, Parmesan, and dressing, this salad already has plenty of savory flavor. Start with a small amount of salt, then taste and adjust just before serving if needed.
- For the best texture, chill the lettuce before chopping and assembling the salad.
- Leftover dressed salad is best enjoyed the same day. Store undressed ingredients separately for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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