This famous La Scala Chopped Salad will wow everyone around the table! It’s made with crisp lettuce, creamy mozzarella cheese, salty salami and zesty marinated chickpeas.
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What is La Scala Chopped Salad
This famous chopped salad is served at a Beverly Hills restaurant called La Scala. If you’ve ever watched any of the Kardashians’ TV shows, you’re probably familiar with the famous sisters’ love for salads.
Rumor has it that this salami chopped salad from La Scala is one of their favorites, and it is even sometimes known as “the Krdashians’ salad”.
According to La Scala’s online menu, the ingredients of this salad include chopped iceberg lettuce, shredded mozzarella, julienned salami, marinated chickpeas and lemon dressing. Sounds pretty simple, no?
Another unique thing about this famous salad is presentation. If you order it in the Beverly Hills restaurant, you will be served the chopped salad as a mount of dressed lettuce, cheese and salami, topped with marinated chickpeas and one single kalamata olive.
Though most of us are not in Beverly Hills and even more of us are NOT a Kardashian, we can all pretend we are thanks to my copycat recipe below, including instructions on how to create the nifty salad mount!
Why this recipe works
- La Scala Chopped Salad recipe is both glamorous AND super simple, made with easily accessible ingredients
- Fresh, bright and gloriously crunchy with delicious flavors
- Viral recipe that owes up to the hype
- It is low-carb and nutritious
- A great combo of veggies, protein (salami, chickpeas, cheese) and fiber!
- The lemon dressing is super flavorful
- Perfect recipe for a romantic dinner for two, movie night with girlfriends (reality TV night in?) or any gathering·
Looking for more delicious salad recipes? Try some of our family favorite salad recipes:
Ingredient notes
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Iceberg Lettuce: works best in chopped salads because of its mild flavor and superior crunch
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Salami: any sliced Italian salami or soppressata will work
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Mozzarella Cheese: I used whole milk shredded mozzarella from my local grocery store
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Canned Garbanzo Beans: I like Goya the best
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Dried Oregano and Red Pepper Flakes (optional): you can add these spices to the chickpea marinade for extra flavor
The best Lemon Dressing
To make zesty and bright lemon dressing, in a small bowl whisk together freshly squeezed lemon juice, Dijon mustard, minced fresh garlic, salt and pepper. Add extra-virgin olive oil in a slow stream and keep whisking until combined.
If you prefer, you can also place all dressing ingredients in a small mason jar, close the lid and shake vigorously.
How to make the viral La Scala chopped salad
- Marinade the chickpeas. Take 2 tablespoons of lemon dressing and pour over canned rinsed and drained chickpeas. Add oregano and red pepper flakes (if using). Give the chickpeas w stir and let them sit in the marinade while you do all the chopping.
- Chop the lettuce. I like to use a large cutting board and a good sharp knife. Lettuce pieces should be fairly small and uniform size. Transfer to a large bowl.
- Add cheese and salami. Salami pieces should be quite small so if your salami slices are large, cut them in half and chop into thin strips.
- Dress the salad. Pour ¾ of the remaining lemon dressing to the bowl and toss the salad until each piece is coated with dressing. If you like lots of dressing, add the remaining ¼ and toss the salad again.
- Top with chickpeas and serve immediately!
Note: If you want to serve the salad La Scala-style, transfer half of the salad in a small bowl (cereal size bowl) and push down with a spoon to help the salad hold the bowl shape. Place a large plate upside down on top of the bowl and flip the bowl and the plate in one quick move. Remove the bowl, top the salad “mount” with chickpeas and serve with one kalamata olive.
Expert tip: if you like the idea of chopped salads, you may want to invest in this brilliant OXO Good Grips Salad Chopper With Bowl. It makes making chopped salads a breeze and the salad comes out perfectly divided into bite size pieces.
Storage suggestions
Store leftovers in an airtight container in the fridge for up to 24 hours. If making for meal prep, transfer the lemon dressing to a small jar or container, chop all the ingredients, add the chickpeas and store in an airtight container in the refrigerator for up to 4 days. When ready to serve, add the dressing, close the lid of your container and shake Kardashian-style! Serve immediately.
What to serve chopped salad with
This salad is a great meal on its own but if you want to make it as an appetizer or a side dish, consider serving it alongside a delicious protein main, such as these Buffalo Chicken Thighs, my Convection Oven Chicken Wings or these juicy Air Fryer Pork Kebabs. It would also be delicious with sauteed shrimp or grilled fish. To turn it into a complete lunch, serve it with a sandwich or this Ham and Cheese Wrap.
For an Italian inspired dinner, serve this chopped salad alongside pasta, such as this easy Pork Bolognese.
Variations and substitutions
- If you're not a fan of iceberg lettuce, use romaine lettuce instead
- For a more cheesy salad, you can add some grated pecorino romano or parmesan cheese to the dressing
- For extra protein, double the amount of salami or add some cooked chicken breast (La Scala restaurant has many versions of their chopped salad with added protein on top, such as chicken or tuna salad)
- To bulk up the salad, you can add chopped cucumber, bell peppers, cherry tomatoes or artichoke hearts
- Skip salami all together for a vegetarian version of the famous salad recipe
- Chopped sun-dried tomatoes are a great addition to the chickpea marinade
- If the dressing is too tangy for your taste, you can reduce the amount of lemon juice, swap some of the juice for red wine vinegar, or add half a teaspoon of honey
More healthy 30-minute meal recipes to try
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Recipe
La Scala Chopped Salad
Ingredients
- 12 oz iceberg lettuce about ½ head, chopped small
- ½ cup shredded mozzarella cheese
- 2 oz sliced salami julienned or cut into strips
- 5 oz canned chickpeas rinsed and drained
- ¼ teaspoon dried oregano (optional)
- ¼ teaspoon red pepper flakes (optional)
Tangy Lemon Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoon lemon juice (1 large lemon)
- ¾ teaspoon dijon mustard
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Make dressing. Place lemon juice, minced garlic, dijon mustard, salt and pepper in a small bowl and whisk together. Pour in olive oil in a slow stream and keep whisking until the dressing thickens.
- Place rinsed and drained chickpeas in a bowl and add 2 tablespoons of lemon dressing. Add oregano and red pepper flakes (if using) and give the chickpeas a gentle stir. Set aside to marinade while you prepare the salad.
- Place the chopped lettuce in a large bowl. Add salami and mozzarella cheese.
- Pour in ¾ of the lemon dressing and toss the salad until evenly coated. If you like lots of dressing in your salads, add the remaining dressing.
- Place the marinated chickpeas on top of the salad and serve immediately.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Ben says
I'd go to LA to get a real one, but can't right now, sadly. Happy to find this at home version. Thanks!
glenn says
Perfect as is!
Agnieszka says
Thank you! Glad you liked the salad.
Hilda says
If you’re not a fan of chickpeas, can you just omit that ingredient?
Agnieszka says
You sure can!
Cassie says
Best salad in my whole life and so fun to make!
Cassie says
I forgot to mention I made it with sun dried tomatoes instead of salami!
Agnieszka says
Great idea. Glad you liked the salad!