La Scala Chopped Salad

The La Scala Chopped Salad is a famous Italian-style salad originating from the renowned restaurant La Scala in Beverly Hills, California. In it, chopped lettuce is combined with salami, chickpeas and mozzarella and tossed in a dijon and red wine vinaigrette and pecorino romano or parmesan cheese. Serves 6 to 8 depending.

Meet my favorite go-to salad.

Simple ingredients, quick to prepare and packed with flavor – need I say more? I may never visit La Scala in my lifetime (it’s just not a bucket list item) but thanks to the internet, I can enjoy this salad at home whenever I want. Typically I make this and serve it with pizza or pasta. But I’ve also saved leftovers (prior to dressing the salad) and have enjoyed it for lunch.

You can of course choose your own adventure here by adding thinly sliced red onion, briny olives or crunchy croutons. Either way, you won’t be disappointed.

The crisp lettuce, salty cheese, rich salami and tangy dressing is a match made in heaven.

To Make This La Scala Chopped Salad You Will Need:

for the vinaigrette:

• kosher salt – Enhances the flavor of this dressing.
• freshly ground black pepper – This will add some subtle bite and flavor.
• red wine vinegar – Adds a punchier more vibrant and tangy flavor.
• dijon mustard – Adds flavor and helps to emulsify the dressing.
• garlic paste – Adds distinct punchy flavor. Or use freshly grated.
• olive oil – Adds richness and flavor.
• pecorino romano cheese (freshly grated) –  Or use parmesan cheese.

for the salad:

• iceberg lettuce – Use a small head of iceberg.
• romaine lettuce – Use a medium head of romaine (the sized that usually comes in a pack of 3 at the store).
• mozzarella – Freshly grated on the large holes of your box grater.
• hard salami – I use an uncured tuscano salami (from Fredrick’s of Meijer – not sponsored). Or use Genoa hard salami.
• chickpeas (garbanzo beans) – For ease, I like to use reduced-sodium canned chickpeas.
• pecorino romano cheese (freshly grated) – Or use parmesan cheese.
• freshly ground black pepper – This will add some subtle bite and flavor.

Make The Vinaigrette:

In a medium bowl or liquid measuring cup, add 1/2 teaspoon kosher salt, lots of freshly ground black pepper, 3 tablespoons red wine vinegar, 1 heaping tablespoons dijon mustard and 2 teaspoons garlic paste (or 2 cloves finely grated).

Whisk to combine while slowly pouring in 1/3 cup olive oil.

Lastly, stir in 1/4 cup pecorino romano cheese.

Set aside while you make the salad.

Note: You may need to stir the dressing again right before serving.

Make The Salad:

Chop a small head of ice berg and 1 medium head of romaine lettuce. Rinse and soak in cold water and spin dry – a salad spinner makes this so easy! I linked to the one I’ve used for years in the printable recipe at the end of this post.

Add the chopped lettuce to a large serving bowl.

Add in 8 ounces freshly grated mozzarella cheese, 5 ounces hard salami that has been cut into batons, and 1 (15-ounce) can of chickpeas that has been rinsed and drained.

Pour in the dressing.

Lastly add 1/4 cup of freshly grated pecorino romano cheese.

Toss well to combine and serve immediately.

Note: If making in advance, prep all ingredients and store separately and combine right before serving.

What To Serve With La Scala Chopped Salad:

• pizza
• pasta
• grilled chicken

Click Here For More Salad Recipes!

Enjoy! And if you give this La Scala Chopped Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!