Famous La Scala Chopped Salad

Look, I’m about to save you $28 and a trip to Beverly Hills. This legendary Famous La Scala Chopped Salad from La Scala—the one that’s been making Hollywood types pretend they’re healthy since 1956—is shockingly easy to recreate at home. And honestly? Yours might even be better because you won’t have to wait 45 minutes for a table while some influencer takes 600 photos of their lettuce.

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Why This Famous La Scala Chopped Salad Recipe is Awesome

First off, this isn’t some wimpy side salad. This Famous La Scala Chopped Salad is a meal disguised as vegetables, and I’m here for it. The combination of crispy iceberg, salami (yes, salami in a salad—we’re not messing around), mozzarella, and chickpeas tossed in a tangy Italian vinaigrette is legitimately addictive.

It’s also stupidly versatile. Hosting a fancy dinner party? Boom, sophisticated salad. Need to meal prep for the week? Done. Want to trick yourself into thinking you’re eating healthy while definitely eating salami and cheese? Perfect.

Plus, it takes maybe 20 minutes if you’re moving at a glacial pace. The most complicated part is chopping stuff into tiny pieces, which is basically just aggressive meditation. And if you can’t chop vegetables into small squares, we have bigger problems to address.

Ingredients You’ll Need

For the Salad:

• 1 head iceberg lettuce, chopped into tiny pieces (embrace the crunch, people)
• 1/2 head romaine lettuce, also chopped small
• 4 oz salami, diced (use the good stuff—Genoa or soppressata)
• 4 oz mozzarella cheese, diced (fresh mozzarella works, but low-moisture melts less)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium tomatoes, seeded and diced
• 1/4 cup fresh basil, chopped (don’t skip this)
• 1/4 cup green onions, sliced thin

For the Dressing:

• 1/2 cup olive oil (the fancy kind if you’re feeling bougie)
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (the real stuff, not the sawdust)

Step-by-Step Instructions

1. Prep Your Lettuce Like You Mean It

Chop both lettuces into bite-sized pieces—and I mean small. We’re going for confetti-sized, not giant wedges. Toss them into your biggest bowl. The original recipe uses mostly iceberg because it stays crispy forever, which is clutch if you’re making this ahead.

2. Dice Everything Else Into Submission

Get your salami, mozzarella, and tomatoes into roughly the same size as your lettuce pieces. Consistency is key here—you want every bite to have a little of everything. Pro tip: Remove the seeds from your tomatoes so the salad doesn’t get watery and sad.

3. Whisk Up That Dressing

In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, Dijon, minced garlic, oregano, salt, pepper, and Parmesan. Whisk it like you’re angry at it. Taste it. Adjust if needed. It should be tangy and punchy—this dressing is doing heavy lifting.

4. Assemble Your Masterpiece

Add the salami, mozzarella, chickpeas, tomatoes, basil, and green onions to your bowl of lettuce. Don’t add the dressing yet if you’re meal prepping—store it separately and add right before eating.

5. Dress and Toss

Pour about 3/4 of the dressing over everything and toss thoroughly. You want every piece coated. Add more dressing if it seems dry. Taste a bite and feel smug about your cooking skills.

6. Serve Immediately

This salad is best fresh, though the lettuce holds up surprisingly well. Serve it in big bowls and watch people go back for seconds.

Common Mistakes to Avoid

Not chopping small enough. I get it—chopping is tedious. But giant chunks ruin the whole vibe. This salad works because you get all the flavors in one forkful.

Using pre-shredded cheese. That stuff is coated in anti-caking agents and tastes like disappointment. Cut a block of mozzarella yourself. It takes 30 seconds.

Overdressing the salad. Add dressing gradually. You can always add more, but you can’t un-soggy a salad. Start with less than you think you need.

Skipping the chickpeas. They add substance and make this actually filling. Don’t be that person who leaves out key ingredients and then wonders why it doesn’t taste right.

Alternatives & Substitutions

Vegetarian? Ditch the salami and add more chickpeas, some marinated artichoke hearts, or roasted red peppers.

No mozzarella? Use provolone or even cubed fontina. Feta works too if you want to go rogue (though that’s definitely not traditional).

Hate iceberg lettuce? Fine, use all romaine. But honestly, iceberg’s crunch is part of the charm here. Give it a chance.

Want it heartier? Add some cooked pasta (ditalini works great) or diced grilled chicken. Just know you’re making it less “salad” and more “meal situation.”

Final Thoughts

This Famous La Scala Chopped Salad has survived decades of food trends for a reason—it’s just really, really good. The salty-tangy-crunchy combo hits different, and it’s one of those rare recipes where the whole legitimately exceeds the sum of its parts.

Make it for your next gathering and watch it disappear. Or make it just for yourself and eat it straight from the bowl while standing at your counter. I’m not judging. Actually, I’m joining you.

Now stop scrolling and go chop some lettuce.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Absolutely, but keep the dressing separate until you’re ready to eat. Toss the chopped ingredients together and store in the fridge for up to 24 hours. Add dressing right before serving so everything stays crispy and fresh.

What if I can’t find good salami?

Hit up an Italian deli or the fancy section of your grocery store. If you’re truly stuck, pepperoni works in a pinch, though it’s spicier. Turkey-based salami is fine too.

How long does this keep?

Once dressed, eat it within a few hours. Undressed components will last 1-2 days in the fridge. The lettuce might lose some crunch, but it’s still perfectly edible. IMO, day-old is still better than no salad at all.

Can I use bottled Italian dressing instead?

Can you? Sure. Should you? Eh, homemade is really what makes this special. But if you’re in a time crunch, grab a decent bottle and doctor it up with extra lemon juice and Parmesan. You do you.