This post may contain affiliate links. Read our disclosure policy.
This La Scala Chopped Salad features crisp lettuce, salty salami, and a tangy dressing. While this viral recipe is relatively new to social media, it’s been around for decades.
Looking for more fresh salad recipes? Try our shaved brussel sprout salad, cucumber tomato avocado salad, or quinoa salad with feta.
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.
What is the La Scala Chopped Salad?
The La Scala Chopped Salad is a legendary salad created by Chef Jean Leon, owner of the La Scala restaurant.
This famous salad recipe has been serving Hollywood stars since the 1950s and recently became popular at home thanks to Kim Kardashian and TikTok.
Why I Love This Italian Chopped Salad
- Fresh ingredients that are easy to customize.
- So many delicious flavors from the salty salami, rich mozzarella, and tangy dressing ingredients.
- It’s healthy and low carb, but so satisfying—which makes it one of my favorite salads.
- This delicious salad is hearty enough for lunch on its own and easy to par with protein.
- You don’t have to be a famous celebrity to enjoy it at home!
How to Make La Scala Chopped Salad (Copycat Recipe)
Make the homemade 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: 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: 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.
Expert Recipe Tips
- Chop all of the ingredients to a uniform 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.
- 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.
Make Ahead and Storage Instructions
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.
Recipe Variations
- Add more Italian ingredients: throw in some sliced red onion, slivered sun-dried tomatoes, and thinly sliced bell pepper.
- Add protein: Top the salad with grilled chicken breasts or grilled chicken thighs, or serve them on the side.
- Vegetarian version: Omit the salami to create a delicious vegetarian chopped salad.
- Mediterranean twist: Add feta cheese, cherry tomatoes, Kalamata olives, artichoke hearts, and cucumbers.
More Salad Recipes
- Grilled Peach Salad
- Mexican Street Corn Pasta Salad
- Tomato Peach Burrata Salad
- Lemon Orzo Salad with Basil Vinaigrette
- La Scala Chopped Pasta Salad
- Strawberry Spinach Salad
La Scala Chopped Salad
Save this Recipe!
Ingredients
Salad 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
- ¼ teaspoon black pepper
- ⅓ cup grated Pecorino Romano cheese or grated parmesan cheese
Chopped Salad
- 1 head (5-6 cups) shredded iceberg lettuce
- 1 head (4-5 cups) shredded romaine lettuce
- 1 (15-ounce) can chickpeas drained and rinsed
- ¼ lb (4 ounces) Italian salami thinly sliced
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
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.
- To a large bowl, add the shredded lettuce, chickpeas, Italian salami, and mozzarella cheese. Pour the prepared dressing on top and toss to coat.
- 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.
I have fond memories of eating this at Emilio’s Presto Trattoria in Encino. Emilio had been the chef at La Scala. Thanks for posting. I still have my print copy from the LA Times SOS recipe column decades ago. Cheers!
Love that! Amazing how food takes us back to memories.
So good! I’ve made it twice already. I let the chickpeas marinade in the dressing while I prep the other ingredients. The recipe makes 6 servings. How much would say is in a serving approximately?
Thanks, Mao! I haven’t measured out exactly how many each serving is. I didn’t measure out each serving, but I’d love to know if you do this so I can share with everyone!
Replace the red wine vinegar with lemon juice, preferably fresh squeezed. The red wine vinegar has two strong of a taste. The lemon juice is much lighter and makes for a better salad.
Thanks, Jennifer! I did a lot of research on this and kept it as close to the original in the restaurant as possible. I love the tang of the vinegar:) But lemon juice would be super delish too!
This salad is outstanding! Use high quality meat and freshly grated cheeses for the best result. My whole family loved it.
Love these tips, Denise! You are so right. Glad you loved it!