This famous La Scala chopped salad recipe is a homemade version of the iconic Beverly Hills restaurant salad. Packed with crisp lettuces, smokey salty salami, little bites of bocconcini mozzarella cheese, and a tangy red wine vinegar dressing, this viral recipe makes salad fun!
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About This Recipe
This La Scala salad recipe has gone viral on social media, but believe it or not, this recipe was popular far before this. This Italian-inspired salad came to be in the 50's when it was created by chef Jean Leon, the owner of the La Scala restaurant which was, and still is, a Beverly Hills hot spot. The original recipe was created to make salads easier to eat for dressed up celebrities and high profile clientele (supposedly the Kardashians), and the rest is history!
Why You'll Love This Recipe
- A delicious restaurant copycat: This copycat recipe for La Scala's salami chopped salad uses simple, fresh ingredients to mimic the restaurant's famous salad recipe from the comfort of your own home! This recipe is extremely similar to the iconic restaurant version - without having to make a reservation.
- Fresh flavors: This salad is packed with bright, fresh flavors. It is a popular salad for good reason - the delicious ingredients all work together perfectly. One might call this salad an Italian sub in salad form!
- Quick to make: This is a chop-and-go recipe, which makes it perfect for lunch or a meal in a rush. Uniform knife cuts absolutely do not matter for this recipe, making prep easy and quick!
Ingredient Notes
- Iceberg lettuce: Iceberg lettuce adds a nice crunch factor to this salad. Iceberg is known for its crisp and refreshing texture and flavor, which is why it is a must in a salad that is finely chopped. Iceberg is a great choice for many classic salads, like a wedge salad, for the nostalgic element too.
- Romaine lettuce: Romaine lettuce is mild in flavor, while adding a 'leafy' texture to the salad.
- Salami: I recommend a thicker-cut smoked salami for this salad. Hard salami is ideal as it is not as oily as genoa or Calabrese Italian salami. Thicker-cut slices ensure that you get a nice bite of salami in every forkful without being overly greasy.
- Cherry tomatoes: Cherry tomatoes are perfect for this salad, as they will not water down the salad as whole fresh tomatoes would. As cherry tomatoes have far less seeds and flesh, they maintain their juiciness and texture in a chopped salad.
- Roasted red peppers: I recommend using jarred whole roasted red peppers packed in water. Avoid using bell peppers packed in oil, as this will add more oil than needed into the salad.
- Chickpeas: Sometimes referred to as garbanzo beans. Canned chickpeas work perfectly fine in this recipe. Make sure to drain and rinse the chickpeas thoroughly before using them in the salad.
- Dry mustard: Interchangeably labelled as mustard powder. Be sure to avoid the hot mustard powders, as they are more overpowering.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Salami: Pepperoni would make a good substitute for salami in this salad. Alternatively, you can use turkey to keep it on the lighter side. You can mix up the meats with some spicy pepperoni and plain salami. If you enjoy more spiced varieties of salami, like spicy Calabrese or peppercorn, you can absolutely use them.
- Bocconcini cheese: Regular mozzarella, or provolone cheese are more true to the restaurant version of the salad. If you are in a rush, you can use shredded mozzarella or provolone, and add a sprinkle into the salad.
- Lettuce: You can opt for all iceberg, or all romaine lettuce if you only have one type on hand.
- Mustard powder: Fresh dijon mustard is a good substitute for dried mustard powder.
- Homemade dressing: In a pinch, a good quality Italian dressing will work in this salad. If possible, the homemade dressing is always the best option.
Variations
- Vegetarian: Omit the salami to make this salad completely vegetarian. You can add different types of beans, such as cannelini white beans, to add some additional protein to the salad.
- Antipasto: Add castelvetrano olives, sun-dried tomatoes, and marinated artichoke hearts to give this salad more of an antipasto twist.
- Extra cheesy: Finish this salad with pecorino romano or parmesan cheese, for an extra cheesy layer.
- Herby: Tear in some fresh basil, for a delicious and bright herby twist.
- Extra protein: Top this Italian chopped salad with grilled chicken breast, to bump up the protein factor.
- Another celebrity favorite: If you're interested in trying out another celebrity favorite salad, this Jennifer Aniston Salad will be next on your list!
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Core the head of iceberg lettuce by smashing it core-side down on a flat surface. The core should lift right out of the lettuce. Split the head of iceberg in half, and store half for later use. Portion the remaining half in half once more, and shred each quarter of the lettuce into thin ribbons. [photo 1]
Cut a romaine heart in half lengthwise, and shred into similar-sized ribbons as the iceberg lettuce. Layer both lettuces onto a platter or into a large bowl.
Roughly chop the sliced salami, bocconcini cheese and roasted red peppers. Add onto the shredded lettuce on the platter/bowl. [photos 2-3]
Halve the cherry tomatoes, and add to the top of the platter, along with the chickpeas.
Add the extra virgin olive oil, red wine vinegar, and remaining dressing ingredients to a small bowl. Whisk to combine. You can also use a small jar if you prefer. Drizzle the dressing onto the salad ingredients just before before serving. Toss, and serve. [photo 4]
Expert Tips
Make extra dressing: Keep extra dressing on hand in the fridge. The dressing will keep well in a mason jar in the fridge for up to a week.
Marinate the chickpeas: For an extra layer of flavor, drizzle half of the salad dressing onto the chickpeas and allow them to marinate in the dressing. This is more of a traditional way of making this restaurant-style salad.
Traditional chopped salad method: Chop all ingredients together on a cutting board for the classic chopped salad texture.
Cold ingredients: Cold ingredients will chop up better and more easily, and will also give you that crisp, refreshing bite that you expect from this salad.
The dressing may separate: If you make the mustard-based dressing in advance, it is completely normal to see the dressing separate. Give it a good stir or shake in a jar, and you're set.
Make Ahead & Storage
The salad dressing can be made in advance, and stored in a mason jar in the fridge. This is actually preferable, as the tangy flavors will meld together.
Individual components of the salad can be chopped and prepped in advance, as long as they are stored in individual, airtight containers. Keep these ingredients fresh and crisp in the fridge.
Leftover salad that has been dressed is best eaten within a few hours to preserve the crisp texture.
The most I would recommend storing leftover salad is 1-2 days, in an airtight container. If the salad is dressed, be mindful that the lettuce will wilt and the texture will change.
Recipe FAQs
Traditionally, a chopped salad is made by placing all the ingredients in a cutting board, and chopping them at the same time into fine-sized pieces. That method works for this recipe as well, depending on the texture and method you prefer.
Chopped salads are a great meal on their own, but you can serve up this salad with a side of black pepper focaccia, savory pull-apart bread, or a refreshing rose sangria for a weekend lunch!
Including too much liquid from the ingredients, or dressing your salad too far in advance, are two of the main reasons why your salad may end up soggy. I recommend ensuring that you drain your bocconcini cheese as well as chickpeas thoroughly, to avoid any extra liquid. I also highly suggest waiting until you are ready to serve or eat your salad.
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Copycat Famous La Scala Chopped Salad
Equipment
Ingredients
- ½ heart Romaine lettuce
- ½ head Iceberg lettuce
- 1 cup Chickpeas - drained, rinsed and dried
- 4 slices Salami
- ½ cup Bocconcini cheese - drained and dried
- ½ cup Cherry tomatoes
- ¼ cup Roasted red pepper - drained and dried
For the Dressing
- ¼ cup Extra virgin olive oil
- ¼ cup Red wine vinegar
- 2 teaspoon Mustard powder
- 1 teaspoon Dried oregano
- ¼ teaspoon Red chilli flakes
- 1 teaspoon Sea salt
- Black pepper - to taste
Instructions
- Core the iceberg lettuce by smashing it core-side down on a flat surface. The core should lift right out of the lettuce. Cut the head of iceberg in half, and store half for later use. Cut the remaining half in half once more, and shred the lettuce quarters into thin ribbons.½ head Iceberg lettuce
- Cut a romaine heart in half lengthwise, and shred into similar-sized ribbons as the iceberg lettuce. Layer both lettuces onto a platter.½ heart Romaine lettuce
- Roughly chop the sliced salami, bocconcini cheese and roasted red peppers. Add onto the shredded lettuce on a platter.4 slices Salami, ½ cup Bocconcini cheese, ¼ cup Roasted red pepper
- Halve the cherry tomatoes, and add to the top of the platter, along with the chickpeas.½ cup Cherry tomatoes, 1 cup Chickpeas
- Add all the dressing ingredients to a mason jar. Put the lid of the mason jar on, and shake to combine. Drizzle the dressing onto the salad just before before serving. Toss, and serve.¼ cup Extra virgin olive oil, ¼ cup Red wine vinegar, 2 teaspoon Mustard powder, 1 teaspoon Dried oregano, ¼ teaspoon Red chilli flakes, 1 teaspoon Sea salt, Black pepper
✱Recipe Notes
- Make extra dressing: Keep extra dressing on hand in the fridge. The dressing will keep well in a mason jar in the fridge for up to a week.
- Marinate the chickpeas: For an extra layer of flavor, drizzle half of the salad dressing onto the chickpeas and allow them to marinate in the dressing. This is more of a traditional way of making this restaurant-style salad.
- Traditional chopped salad method: Chop all ingredients together on a cutting board for the classic chopped salad texture.
- Cold ingredients: Cold ingredients will chop up better and more easily, and will also give you that crisp, refreshing bite that you expect from this salad.
- The dressing may separate: If you make the mustard-based dressing in advance, it is completely normal to see the dressing separate. Give it a good stir or shake in a jar, and you're set.
Karolina says
I actually tried this salad at the original restaurant, and instantly fell in love with it. This recipe was awesome... I made it for a WFH lunch and it came together quick & hit the spot. Thx
Sunena Anand says
We love an easy WFH lunch, for sure! Happy to hear you enjoyed it, Karolina!
Leslie C says
This is so delicious! I will make over & over!
Sunena Anand says
I am so happy to hear that, Leslie! It's one of my favorites too 🙂