If you've seen the viral La Scala chopped salad all over social media, this is the exact copycat recipe you've been looking for. Crisp lettuce, Italian salami, creamy mozzarella, chickpeas, and a bold red wine vinaigrette, all chopped finely so every bite is perfectly balanced. This famous Beverly Hills salad is simple, fresh, and surprisingly easy to recreate at home.
Jump to:
- Why You'll Love This Recipe
- What Is the La Scala Chopped Salad?
- Ingredient Notes
- Substitutions
- Variations
- Step-by-Step Instructions
- How to Get the Signature Finely Chopped Texture
- Expert Tips
- Make Ahead & Storage
- Serving Suggestions
- Troubleshooting & FAQs
- More Salad Recipes
- Authentic La Scala Chopped Salad (Restaurant Copycat)
- 💬 Comments
Why You'll Love This Recipe
- True restaurant flavor: Every bite is balanced, tangy, and perfectly seasoned, just like the original.
- Signature finely chopped texture: Small, uniform pieces mean every forkful has a little bit of everything.
- Simple pantry dressing: No specialty ingredients required - just classic, simple pantry staples, done right.
- Viral & trending: This Kardashian-famous salad is easy to make right at home.
What Is the La Scala Chopped Salad?
The La Scala chopped salad originated at La Scala in Beverly Hills and became widely known after being shared as a favorite of the Kardashian family.
Unlike traditional salads with large pieces of lettuce, this version is:
- Ulta finely chopped
- Tossed thoroughly with dressing
- Boldly tangy
- Perfectly balanced between salty, creamy, and fresh
The secret isn't just the ingredients, it's the texture.
Ingredient Notes
- Romaine & Iceberg lettuce: This combination keeps the salad crisp, refreshing, and sturdy. The lettuce must be finely chopped.
- Italian salami: Adds saltiness and richness. A thicker-cut, smoked salami works best.
- Mozzarella: The original version uses low-moisture mozzarella, diced small for a clean texture.
- Chickpeas: Canned chickpeas work perfectly. They add creamy texture and extra protein.
- Red wine vinegar: The foundation of the signature tangy vinaigrette.
- Dijon mustard: Helps emulsify the dressing and adds subtle sharpness.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Salami: Substitute with spicier salami or pepperoni.
- Mozzarella cheese: Use diced provolone or halved bocconcini.
- Lettuce: Use all romaine or all iceberg lettuce if preferred.
- Dijon mustard: Dry mustard can be used in a pinch.
Variations
- Vegetarian: Omit the salami and increase chickpeas or add white beans.
- Antipasto: Add Castelvetrano olives, sun-dried tomatoes, and marinated artichoke hearts.
- Herbs: Tear in fresh basil before serving.
- Extra protein: Top with grilled chicken breast to make it a full meal.
Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Wash and dry all produce
Make the Dressing
Add the dressing ingredients to a bowl and whisk until emulsified.
Pour half of the dressing over the drained chickpeas and set aside to marinate while you prepare the salad.
Chop the Ingredients
Finely chop the lettuce, salami, and mozzarella cheese.
Transfer to a serving platter and toss with the remaining dressing.
Finish the Salad
Spoon the marinated chickpeas over the top.
Optional: Finish with freshly grated parmesan.
How to Get the Signature Finely Chopped Texture
This is what separates a regular salad from the La Scala version.
- Stack lettuce leaves tightly before slicing.
- Use a sharp chef's knife.
- Chop once, rotate, then chop again.
- Aim for small, uniform ¼ inch pieces.
Every bite should include lettuce, salami, cheese, and chickpeas together.
Expert Tips
Texture is everything: The signature of the La Scala salad is its confetti-like texture. If the pieces are too large, it won't taste like the real thing.
Dry the lettuce: Excess water will dilute the vinaigrette and prevent it from clinging properly.
Let the salad sit: After tossing, let the salad rest for 10-15 minutes. This allows the flavors to meld and the chickpeas to absorb some of the dressing.
Make Ahead & Storage
- Chopped salad is best enjoyed the same day.
- Leftovers can be stored in the refrigerator for up to 2 days.
- If prepping ahead, store dressing separately and toss before serving.
Serving Suggestions
- Breads: This La Scala chopped salad goes well with Olive Garden garlic breadsticks, ciabatta garlic bread, or garlic parmesan rolls.
- Soups: Make it a soup and salad combo with homemade chicken gnocchi soup, chicken florentine soup, or creamy tomato feta soup.
- Chicken: For added protein, serve with crispy chicken romano, or Italian chicken al limone.
Troubleshooting & FAQs
It originated at La Scala in Beverly Hills and became widely popular after being shared as a Kardashian favorite.
You can pulse briefly, but be careful, as over-processing will make the lettuce watery.
The ultra-fine chop ensures every bite contains all the ingredients. Traditional Italian salads often have large pieces and layered textures.
Common reasons are that the lettuce wasn't fully dried, the dressing wasn't seasoned enough, there was not enough vinegar for balance, or the ingredients were chopped too large.
If you love restaurant-style dinners without the wait, this recipe is part of my collection of quick and easy dinner ideas made with simple ingredients and ready in 30 minutes or less
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Authentic La Scala Chopped Salad (Restaurant Copycat)
Equipment
Ingredients
- 1 heart Romaine lettuce
- ½ head Iceberg lettuce
- 1 15 oz can Chickpeas - drained, rinsed and dried
- 10 slices Italian Salami - standard thickness
- 8 oz Mozzarella cheese - low-moisture
For the Dressing
- ½ cup Extra virgin olive oil
- ½ cup Red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Dried oregano
- ¼ teaspoon Red chilli flakes
- 1 teaspoon Sea salt
- Black pepper - to taste
Instructions
- Add the dressing ingredients to a large bowl. Whisk until emulsified.½ cup Extra virgin olive oil, ½ cup Red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon Dried oregano, ¼ teaspoon Red chilli flakes, 1 teaspoon Sea salt, Black pepper
- Pour half of the dressing over drained chickpeas in a bowl, and set aside.1 15 oz can Chickpeas
- Finely chop the lettuce, salami, and mozzarella cheese. Transfer to a serving platter, and toss with half of the dressing.1 heart Romaine lettuce, ½ head Iceberg lettuce, 10 slices Italian Salami, 8 oz Mozzarella cheese
- Spoon the marinated chickpeas over the salad. Optionally, serve with grated parmesan on top.
✱Recipe Notes
How to Get the Signature Finely Chopped Texture
- Stack lettuce leaves tightly before slicing.
- Use a sharp chef's knife.
- Chop once, rotate, then chop again.
- Aim for small, uniform pieces (about ¼-inch).
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 🙂