La Scala Chopped Salad has been stealing hearts since the 1950s, when a small Beverly Hills restaurant started serving it to celebrities and loyal regulars who kept coming back for that crisp, tangy bowl. The formula is quietly brilliant: finely shredded iceberg lettuce, creamy garbanzo beans, savory salami, and a sharp red wine vinaigrette that pulls everything together without any fuss. It is the kind of salad that does not need much to be impressive.
I first made a version of this at home after a long week when I needed something quick and genuinely satisfying. I opened the fridge, found chickpeas, a wedge of mozzarella, and some leftover turkey salami, and twenty minutes later I was hooked. There is something quietly grounding about chopping fresh ingredients and tossing them in a bold, well-seasoned dressing.
This recipe stays true to the original in spirit while making one small swap: turkey salami in place of traditional pork salami, which keeps it a little lighter without losing the savory depth. If you are building out your lunch rotation, this pairs well with a dense bean salad or a bright heirloom tomato salad on the days you want variety.
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What Makes La Scala Chopped Salad a Beverly Hills Classic
The recipe has changed very little in seventy years, and that tells you something. At its core, it is a study in contrast: cool, crunchy lettuce against creamy beans, salty cheese against a vinegar-forward dressing, soft mozzarella against firm chickpeas. Every bite covers all its bases.
Finely chopped iceberg is not an accident. Shredding it into thin strips maximizes the surface area that catches dressing, so every forkful is coated rather than soggy. Garbanzo beans add enough protein and heft to turn this into a proper meal, while the parmesan-laced vinaigrette brings a depth that a simple oil-and-acid dressing would not achieve on its own.
This combination of crunch, protein, and tang is why the recipe has stayed on menus and in home kitchens for decades. It works as a weekday lunch, a side at a dinner party, or a satisfying quick dinner when you do not want to turn on the oven.
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:
What You’ll Need for This Crunchy, Tangy Bowl
The Four Ingredients That Do All the Work
- Iceberg lettuce: Shredded into fine strips, this is the backbone of the bowl. Its high water content keeps it crisp even after tossing, and its mild flavor lets the dressing shine.
- Turkey salami: Cut into thin julienne strips, it adds the salty, savory bite the salad is known for. For a vegetarian version, roasted chickpeas or sun-dried tomatoes step in cleanly.
- Shredded mozzarella: Mild and slightly creamy, it softens the acidity of the vinaigrette. Fresh mozzarella torn into small pieces works just as well if that is what you have on hand.
- Garbanzo beans: Rinsed and thoroughly drained so they do not water down the dressing. These are what make the salad filling enough to serve as a main course.
Building a Vinaigrette That Actually Clings
A well-made dressing is what separates a good chopped salad from a great one. If you want to go deeper on technique, my homemade Dijon salad dressing breaks down the method in detail. For this recipe, here is what goes into it:
- Sea salt and cracked black pepper: Season generously. A properly seasoned dressing transforms even the simplest ingredients. until creamy and smooth. It clings to every leaf like a dream.
- Extra-virgin olive oil: The base of the dressing. Use a good-quality oil since it contributes real flavor, not just fat.
- Red wine vinegar: Sharp and tangy, this is what gives the dressing its characteristic punch. Do not substitute balsamic here; it is too sweet and will unbalance the whole bowl.
- Dijon mustard: Acts as an emulsifier, helping the oil and vinegar stay blended. It also adds a faint, pleasant warmth.
- Grated parmesan: Whisked directly into the dressing, it adds a nutty, salty depth. Reserve a little extra for finishing.
How to Make This Classic Chopped Salad Step by Step
Step 1: Shred the iceberg lettuce into fine strips and place them in a large mixing bowl. The finer the cut, the more dressing each piece will hold.
Step 2: Add the turkey salami, shredded mozzarella, and well-drained garbanzo beans to the bowl.
Step 3: In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, grated parmesan, salt, and pepper until the dressing is smooth and slightly thickened.
Step 4: Pour the vinaigrette over the salad and toss thoroughly, making sure every leaf and bean is coated evenly.
Step 5: Top with a little extra parmesan and a few cracks of black pepper. Serve immediately for the best texture.
Smart Make-Ahead and Storage Tips
This recipe holds up well when prepped in parts. Shred the lettuce up to two days ahead and store it in an airtight container lined with a paper towel to absorb any excess moisture. The vinaigrette keeps in the fridge for up to five days in a sealed jar. Give it a good shake before using, since it will separate as it sits.
One firm rule: dress the salad only when you are ready to eat. Once tossed, the lettuce softens within an hour, so this is not a recipe to assemble fully in advance if you want that signature crunch at the table.
A Recipe Worth Keeping
La Scala Chopped Salad earns its reputation one bowl at a time. It is fast enough for a Tuesday lunch, pulled together enough for guests, and satisfying in the way that simple, well-seasoned food tends to be when each ingredient is carrying its weight. Make it once and you will understand why it has barely changed in seventy years. For more salads worth bookmarking, try my avocado tuna salad sandwich, this protein-rich street corn pasta salad, or my go-to favorite quinoa salad for plant-forward days.
FAQs
What is La Scala Chopped Salad made of?
The original features finely shredded iceberg lettuce, garbanzo beans, Italian salami, shredded mozzarella, and a red wine vinaigrette made with olive oil, Dijon mustard, and grated parmesan. This version swaps pork salami for turkey salami to keep things a little lighter, but the structure, flavor profile, and that bold tangy dressing all stay true to the Beverly Hills restaurant original.
Can I make this salad vegetarian?
Yes, easily. Skip the salami entirely and replace it with roasted chickpeas for extra crunch, or add sliced sun-dried tomatoes for a concentrated savory flavor. Either option works well with the vinaigrette and keeps the salad substantial enough to serve as a full meal rather than just a side.
How should I store leftovers?
Once dressed, the salad is best eaten within an hour. For storage, keep all components separate: undressed lettuce and toppings in an airtight container for up to three days, and the vinaigrette in a sealed jar in the fridge for up to five days. Assemble just before serving for the best crunch.
What can I use instead of mozzarella?
Shredded parmesan or crumbled pecorino both work well and add a sharper, saltier note. For a dairy-free version, a good-quality dairy-free mozzarella shred is a straightforward substitute, or stir a tablespoon of nutritional yeast into the dressing for a similar savory depth without any cheese at all.
Can I use a different lettuce?
Iceberg is the traditional choice because of its crunch and neutral flavor. Romaine is a solid alternative if that is what you have. Avoid soft greens like spinach or butter lettuce; they wilt quickly under the vinaigrette and the texture becomes noticeably different within minutes of tossing.
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.
