Why You’ll Love This La Scala Chopped Salad Recipe
La Scala’s chopped salad became a staple in Beverly Hills for a reason: it’s simple, iconic, and full of flavor. My take on this restaurant classic honors the original—right down to the crisp lettuce, Italian salami, and sharp mozzarella—but it also includes a personal twist: a creamy white bean hummus base for extra richness.
This salad is all about the chop. Uniform, bite-sized pieces ensure every forkful includes a balanced mix of ingredients. The dressing is light but punchy, emulsified with Parmesan and garlic, and the chickpeas add a protein-rich, creamy contrast. Whether you serve it the traditional way or plated over hummus like I do, this salad is worthy of its celebrity status.
Other salad favorites include my Grilled Halloumi Salad with Sumac Dressing, Crunchy Kale Salad with Almond Vinaigrette, or Warm Baked Goat Cheese Salad.
What Makes This Salad Famous
This chopped salad first gained its iconic status at La Scala, a beloved Beverly Hills restaurant known for serving Hollywood’s elite. It became a celebrity-favorite not just for its simplicity, but for its perfectly balanced flavors, ultra-fine texture, and signature red wine vinaigrette.
Crisp romaine, salty salami, creamy chickpeas, and shredded mozzarella come together in a way that’s craveable, elegant, and endlessly adaptable—making it a standout among even the most famous celebrity salad recipes.
Ingredients You’ll Need
All you need are a few simple ingredients to recreate the famous La Scala chopped salad! This viral recipe is so easy to make in your home kitchen and is full of crunchy lettuce and delicious flavors. It might even become your favorite salad (for good reason!).
- Romaine Lettuce and Iceberg Lettuce: The perfect pairing for crunch and freshness. Chop them finely for that signature texture.
- Italian Dry Salami: Adds a savory, peppery bite. For a lighter option, swap in roasted turkey or omit altogether.
- Mozzarella Cheese or Provolone Cheese: Use fresh mozzarella balls for a creamy bite or provolone for a sharper finish.
- Chickpeas: These replace the hummus base in the classic version and bring a creamy, hearty element. Drain well to avoid sogginess.
- Optional Add-Ins: Thinly sliced red onion, Persian cucumbers, cherry tomatoes, or artichoke hearts for extra flavor and texture.
- Red Wine Vinaigrette: Made with olive oil, vinegar, dry mustard, garlic, and Parmesan cheese—this tangy dressing is delicious, garlicky, and slightly creamy. My homemade dressing recipe is super easy to make too!
- White Bean Hummus (optional): A modern twist. Layer it under the salad for a restaurant-worthy presentation. Plus, garbanzo beans pack in the protein!
- Salt and Black Pepper to taste
Step-by-Step Instructions
Step 1: Make the vinaigrette by whisking together olive oil, red wine vinegar, garlic, dry mustard, Parmesan, salt, and pepper until emulsified.
Step 2: In a food processor, blend white beans into a paste. Add tahini, garlic, lemon juice, and salt. Blend again, then drizzle in ice water and blend until smooth.
Step 3: Spread hummus on a large serving platter (optional).
Step 4: In a large bowl, toss lettuce, salami, cheese, chickpeas, and any add-ins with just enough dressing to coat.
Step 5: Spoon the chopped salad over the hummus and serve immediately.
Expert Tips
- Chop ingredients uniformly. A sharp knife makes a big difference in achieving La Scala’s signature texture.
- Chill the dressing for 30 minutes before tossing for even better flavor.
- If using store-bought salami or cheese, choose high-quality cuts for best taste.
- Want to prep ahead? Keep lettuce and toppings separate and dress just before serving.
- This famous chopped salad makes an excellent healthy lunch or party side.
Make It Your Own
- Swap the protein: Use grilled chicken or tuna instead of salami for a lighter twist.
- Make it dairy-free: Replace the cheese with avocado or skip it altogether.
- Serve potluck-style: Toss and layer over a large platter with hummus for a wow-worthy party salad.
- Go grain-forward: Add cooked quinoa or farro for more staying power.
- Try different legumes: Swap chickpeas with white beans or black lentils for variation.
Serving & Storage Tips
Serve immediately after tossing. This delicious salad shines when crisp and fresh. Store components separately in an airtight container in the fridge for up to 3 days. Leftover dressing keeps for 5–7 days in a sealed jar.
Recipe FAQs
It’s a finely chopped blend of romaine, iceberg, salami, mozzarella, and chickpeas, tossed with La Scala’s signature red wine vinaigrette.
Balance is key. Use a good-quality red wine vinegar and real grated Parmesan. Adjust acidity by adding a pinch of sugar or extra oil if needed.
Yes—use compliant salami or skip it altogether, and make sure your cheese and mustard meet your needs. For Whole30, skip the chickpeas and cheese.
Very fine—think confetti-sized pieces. It’s what makes every bite taste balanced and polished.
Yes, with modifications. Keep dressing and hummus separate, and store lettuce in a sealed container with a paper towel to stay crisp.
More Delicious Salads
If you make this famous salad recipe, I’d love to see! Tag @pamelasalzman on Instagram and leave a comment below to let me know what you think.
I’ve taught this chopped salad in cooking classes for over a decade—it’s always a crowd-pleaser and a delicious staple in any meal plan. Learn more about my cooking philosophy on the About Page.
The BEST La Scala Chopped Salad Recipe
Ingredients
- Vinaigrette:
- ½ cup unrefined cold-pressed extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons dry mustard powder
- 1 medium clove garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper , or to taste
- ½ cup grated Parmesan cheese
- White bean hummus:
- 2 15- oz cans white beans, drained and rinsed (about 3 ¼ cups beans)
- ⅓ cup tahini
- 3 garlic cloves, smashed
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon sea salt
- ¼ cup ice water
- Salad:
- 1 head iceberg lettuce, finely chopped
- 1 head Romaine, finely chopped
- 1/4 pound Italian salami, julienned or roasted turkey, chopped
- 1/4 pound mozzarella or provolone cheese, shredded
- Additional add-ins that work well: shaved red onion, diced cucumber, diced tomato, olives
Instructions
- Make the dressing by combining all vinaigrette ingredients in a bowl or screw top jar until emulsified. Makes about 1 cup.
- In a food processor, blend the white beans until it forms a paste. Add tahini, garlic, lemon juice, and salt and process until combined. Add the ice water and blend until completely smooth. Taste for seasoning.
- Spread the white bean hummus over a platter or shallow bowl.
- In a large bowl, toss the salad ingredients with enough dressing to coat lightly and mound over the hummus.
Like this recipe? Rate & comment below!
amaaaaazing salad! Just like La Scala, but more affordable and right at home! Love this recipe, Pamela!
makes it hard to overpay for a salad again! 😉