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This La Scala Chopped Salad features crisp lettuce, salty salami, and a tangy dressing. This Beverly Hills recipe went viral for good reason—it’s fresh, crunchy, hearty, and so delicious. This is just like the original, so you can enjoy it at home!
Kim Kardashian made this famous salad recipe go viral for good reason. I love this salad so much I even turned it into an Italian pasta salad with salami.
The La Scala Chopped Salad is a legendary Italian chopped salad created by Chef Jean Leon, owner of the La Scala restaurant in Beverly Hills.
This famous salad recipe has been serving Hollywood stars since the 1950s and recently became popular at home thanks to Kim Kardashian and TikTok. Some people even call is the Kim Kardashian salad!
Why I Love This Famous La Scala Chopped Salad
- Fresh ingredients that are easy to customize.
- Just like the original recipe from Beverly Hills.
- So many delicious flavors from the salty salami, rich mozzarella, and tangy dressing ingredients.
- It’s healthy and low carb, but so satisfying.
- It’s hearty enough for lunch on its own and easy to pair with protein.
- You don’t have to be a famous celebrity to enjoy it at home!
Need another salad recipe? Try my shaved brussel sprout salad, cucumber tomato avocado salad, or quinoa salad with feta. And this chicken caesar pasta salad is high protein!
Ingredients You Need
Here are the simple ingredients for this La Scala chopped salad. Jump to recipe for exact measurements.
Dressing
- Olive oil: the base of the salad dressing
- Red wine vinegar: adds zip to balance it all out
- Garlic: use fresh for the best flavor
- Dijon mustard: an emulsifier that helps bring oil and vinegar together.
- Kosher salt and black pepper
- Pecorino Romano cheese: this is the classic cheese in the original recipe, but you can also use grated parmesan cheese
Salad
- Iceberg and romaine lettuce: for crunch! Thinly shred it for best results.
- Chickpeas: adds fiber and plant-based protein.
- Italian salami: this is different than lunchmeat salami you find at the deli. It comes in a log (not pre-sliced), is hard, and will usually say “dry-aged.” I found it next to the specialty cheese section in our local grocery store. I like Boar’s Head Italian Salame.
- Mozzarella cheese: buy fresh and shred it yourself or use pre-shredded to save time.
How to Make the Famous La Scala Chopped Salad
This is a step-by-step overview of this recipe with photos. Skip to the recipe card for exact measurements.
Make the Dressing
Add all of the ingredients to a small bowl or small jar. Shake everything together with a lid or use a whisk or spoon to stir all of the ingredients until combined.
Combine It All
Add all of the chopped lettuce, a can of chickpeas (drained and rinsed), Italian salami, and mozzarella cheese to a large bowl. Pour the prepared dressing on top and toss to coat.
Serve and Enjoy!
Enjoy this la scala salad recipe right away. Store leftovers in the fridge for 1-2 days. Store the dressing separately to prep in advance.
Quick Tips
- Chop all of the ingredients the same size. Shred the lettuce and cut the salami into thin strips. This combined with the shredded mozzarella is what makes a chopped salad so good.
- Soak the shredded lettuce in ice water for 5 minutes to make it extra fresh and crispy.
- Buy pre-washed and shredded romaine and iceberg lettuce to save time.
- Use quality ingredients for the best salad. There aren’t many of them, so make sure to use crisp iceberg lettuce, and quality salami and cheese.
How to Store
To make ahead: The entire famous chopped salad can be made ahead the day before, or you can prep all of the components.
Chop all of the ingredients ahead of time and keep it in an airtight container in the fridge. Make and store the dressing separately and toss just before serving. Perfect for meal prep!
To store: keep the leftovers in the fridge and enjoy within 1-2 days. Note: the dressing may cause the lettuce to wilt.
What Else Can I Use?
- Add more Italian ingredients: throw in some sliced red onion, sun-dried tomatoes, thinly sliced bell pepper, pepperoncini.
- Top the salad with grilled chicken breasts or grilled chicken thighs, or serve them on the side.
- Vegetarian: Omit the salami to create a delicious vegetarian chopped salad.
- Make it Greek: Add feta cheese, cherry tomatoes, Kalamata olives, artichoke hearts, or cucumbers.
- Parmesan or Pecorino cheese
- Pepperoni would be a good substitute for salami.
- The La Scala restaurant uses dry mustard in the dressing, so use that if you prefer!
Famous La Scala Chopped Salad Recipe
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Ingredients
Dressing
- ⅓ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 cloves garlic minced
- 3 teaspoons Dijon mustard or 1 teaspoon dry mustard
- ½ teaspoon kosher salt and pepper
- ⅓ cup grated Pecorino Romano cheese or grated parmesan cheese
Salad
- 1 head shredded iceberg lettuce (5-6 cups)
- 1 head shredded romaine lettuce (4-5 cups)
- 1 (15-ounce) can chickpeas drained and rinsed
- ¼ lb ((4 ounces) Italian salami thinly sliced
- 2 cups shredded mozzarella cheese
Instructions
- Add all of the salad dressing ingredients to a small bowl or small jar. Whisk everything together or close the lid and shake to combine.⅓ cup extra virgin olive oil, 3 Tablespoons red wine vinegar, 2 cloves garlic minced, 3 teaspoons Dijon mustard, ½ teaspoon kosher salt and pepper, ⅓ cup grated Pecorino Romano cheese
- To a large bowl, add the shredded lettuce, chickpeas, Italian salami, and mozzarella cheese. Pour the prepared dressing on top and toss to coat.1 head shredded iceberg lettuce, 1 head shredded romaine lettuce, 1 (15-ounce) can chickpeas, ¼ lb ((4 ounces) Italian salami, 2 cups shredded mozzarella cheese
- Enjoy this la scala salad recipe right away. Store leftovers in the fridge for 1-2 days. Store the dressing separately to prep in advance.
Notes
Video
Equipment
- Large bowl
- Small bowl or jar to mix the dressing
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any idea how much of this I need to make for 40 people? Should I double the 18 servings recipe? Thanks!
Hello! I would triple the recipe to be safe. Thanks!
Excellent recipe but no need for the 1/2 teaspoon of kosher salt; that’s the only change I made.
Thanks, Tillie!