La Scala Chopped Salad isn’t just a recipe—it’s a love letter to bold flavors, quick meals, and the kind of satisfying crunch that makes you forget you’re eating a salad. I first heard about this Beverly Hills classic when I was learning to give comfort food a healthy twist. And let me tell you—once I tried making a version of the famous La Scala Chopped Salad at home, I was hooked.
This salad checks all the boxes: salty bits of cheese, protein-packed garbanzo beans, and a tangy red wine vinaigrette that brings everything together. It reminds me of sitting in my aunt’s kitchen, transforming leftover ingredients into something magical. And now, this is one of my go-to “reset” meals—simple, hearty, and full of flavor.
Whether you’re packing lunch, prepping dinner, or impressing friends at brunch, this La Scala Chopped Salad copycat recipe with a twist will be your new favorite. Let’s dive in!
Table of Contents
What Is La Scala Chopped Salad?
The Beverly Hills Legacy Behind the Dish
You know what I love about the La Scala Chopped Salad? It’s been around forever and still feels fresh and exciting every time you make it! It’s simple yet sophisticated—just like the Beverly Hills restaurant that made it famous. Since the 1950s, La Scala Boutique in California has been serving this signature chopped salad to locals, celebrities, and loyal fans. The beauty lies in its minimalism: crisp lettuce, tender garbanzo beans, and a bold vinaigrette.
But let’s be real—traveling to Beverly Hills every time you crave this bowl isn’t exactly practical. That’s why this easy, at-home version of the La Scala Chopped Salad brings the luxury right to your kitchen. And honestly, it might just taste better when you’re in your pajamas.
La Scala Chopped Salad (Copycat with a Twist)
Ingredients
For the Salad:
- 1 head iceberg lettuce finely chopped
- ¼ lb turkey salami julienned (or sub roasted chickpeas for a vegetarian version)
- 1 cup shredded mozzarella cheese
- 1 can 15.5 oz garbanzo beans, rinsed and well-drained
For the Dressing:
- ⅓ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tsp Dijon mustard
- ½ tsp sea salt and cracked black pepper
- ¼ cup grated parmesan plus extra for serving
Instructions
- Finely chop the iceberg lettuce and place it in a large salad bowl.
- Add the julienned turkey salami (or chickpeas), mozzarella, and garbanzo beans.
- In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, pepper, and grated parmesan until smooth and creamy.
- Pour the dressing over the salad and toss everything until well coated.
- Top with additional grated parmesan and freshly cracked pepper before serving.
Notes
Nutrition
My Twist on a Classic Favorite
While the original version features traditional salami and cheese, my take skips the pork and keeps things light and feel-good. I use turkey salami or even seasoned chickpeas for a vegetarian-friendly twist. It still brings all the texture and punch of the original, with a little wellness-minded flair. You’ll be completely satisfied – no regrets here!
Ingredients You’ll Need for This Chopped Salad
Salad Base and Protein Picks
Every amazing salad starts with fresh, high-quality ingredients. Here’s what you’ll need for your La Scala Chopped Salad masterpiece:
- 1 head iceberg lettuce, finely chopped
- ¼ lb turkey salami, julienned (or sub in roasted chickpeas for a veg-friendly version)
- 1 cup shredded mozzarella cheese
- 1 can (15.5 oz) garbanzo beans, rinsed and well-drained
Simple, right? But it’s how these ingredients come together that makes this dish shine.
A Dressing That Steals the Show
Now for the dressing – this is what makes the La Scala Chopped Salad so amazing! This dressing combines sharp vinegar with rich parmesan and bold Dijon mustard perfectly.
You’ll need:
- ⅓ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tsp Dijon mustard
- ½ tsp sea salt and cracked black pepper
- ¼ cup grated parmesan, plus a little extra for serving
Whisk until creamy and smooth. It clings to every leaf like a dream.
How to Make La Scala Chopped Salad (Copycat)
Quick Step-by-Step Instructions
- Chop the lettuce into fine shreds and place in a large bowl.
- Mix in the salami, cheese, and chickpeas.
- In a small jar, whisk together the dressing ingredients until smooth.
- Pour on the dressing and mix it all up
- Sprinkle with extra cheese and freshly cracked pepper just before serving.
That’s it! You’ve just made the ultimate La Scala Chopped Salad copycat in under 10 minutes.
Make-Ahead Tips and Storage
Want to make your week easier? Go ahead and chop up that lettuce ahead of time – just pop it in an airtight container and you’re all set! The dressing is a total make-ahead winner too – it’ll stay fresh in your fridge for up to 5 days. Just give it a little shake before you use it!
Pro tip: wait to put everything together until you’re ready to eat so it stays nice and crispy!
Why This Salad Is My Go-To Reset Meal
A Story From My Kitchen
There was a time when I felt totally out of sync—burnt out, tired, and just not myself. One evening, I opened the fridge and grabbed a few basic ingredients. As I chopped and whisked, I started to feel grounded again. That impromptu meal turned into my version of the La Scala Chopped Salad.
It reminded me of simpler times in my aunt’s kitchen—where flavor didn’t need to be fussy, and food was a source of joy. That’s what this salad represents for me: a chance to pause, nourish, and reset.
Balance, Flavor, and Joy in Every Bite
This salad is rich in protein from the beans and salami, balanced with crunch from the lettuce, and brought to life by a dressing that’s tangy and savory. It fills you up without making you feel stuffed, and it’s simple but never bland. It’s everything a wholesome meal should be.
And when I want something more substantial? I love pairing this salad with my Avocado Tuna Salad Sandwich. It’s creamy, crunchy, and totally satisfying.
More Flavorful Favorites to Pair With This Salad
You don’t need a full feast to make a meal feel special. Here are a few other dishes I like to serve alongside or rotate with the La Scala Chopped Salad.
Try This Avocado Tuna Salad Sandwich
Creamy avocado and flaked tuna come together in the coziest, crunchiest sandwich that complements the lightness of the salad perfectly.
Looking for Something Light? Favorite Quinoa Salad
When I’m craving a plant-based option, my Favorite Quinoa Salad is the answer. It’s fresh, citrusy, and full of protein.
Final Bite
There’s something special about this famous La Scala Chopped Salad that keeps people coming back. It’s fast, flavorful, and full of personality—just like you. Whether you’re meal prepping or making a quick dinner, this copycat recipe brings restaurant-style flair to your table without the hassle.
Can’t wait to see how yours turns out if you make it! Drop me a comment, share a pic, or let me know about any fun changes you made. And hey, remember – eating well doesn’t have to be this big complicated thing. It’s really just about keeping it real, making it taste amazing, and putting some love into what you’re cooking!”
FAQs About La Scala Chopped Salad
What is La Scala Chopped Salad made of?
The original recipe is pretty simple but SO good – finely chopped iceberg lettuce, chickpeas, Italian salami, shredded mozzarella, and a tangy red wine dressing that makes everything pop!
Can I make La Scala Salad vegetarian?
Yes! Simply skip the salami or use a meat-free alternative. Roasted chickpeas or sun-dried tomatoes add great flavor and texture.
How long does La Scala Salad last in the fridge?
It’s best enjoyed fresh. However, you can store undressed salad ingredients in the fridge for up to 3 days. Keep the dressing separate until serving.
What’s the best cheese substitute for this salad?
Parmesan or pecorino are the classics. But if you’re dairy-free, try nutritional yeast or a dairy-free cheese crumble.
