La Scala Chopped Salad is crunchy, salty, and tangy, packed with crisp lettuce, salami, mozzarella, chickpeas, and the signature Leon Dressing.
Author’s Notes
The Salad That Sparked the Craze
La Scala Chopped Salad originated at La Scala in Beverly Hills, a restaurant that opened in 1956. It became one of the eatery’s most popular dishes and helped popularize chopped salads across Los Angeles.
The concept is simple but brilliant: chop everything finely so each bite delivers a mix of textures and flavors. Crisp iceberg and romaine, savory salami, fresh mozzarella, garbanzo beans, and the tangy Leon Dressing all tossed together for a satisfying salad.
Though the salad has been around for decades, it resurfaced in the spotlight more recently after being picked as a favorite by a celebrity. It’s easy to make at home and delivers a perfect balance of crunch, salt, and bright acidity.
La Scala Chopped Salad Ingredients
| Ingredient | Notes |
|---|---|
| Iceberg & Romaine lettuce | Use cold, crisp lettuce and chop right before serving for maximum crunch. |
| Italian salami | Deli-sliced salami julienned gives the salad a classic, restaurant-style texture. |
| Mozzarella cheese | Shred a fresh block of mozzarella for best flavor and melt-free texture. |
| Chickpeas (garbanzo beans) | Drain, rinse, and pat dry so they don’t water down the salad. |
| Leon Dressing | Use refrigerated grated Parmesan (not shelf-stable) for the right balance in the dressing. |
Chelsea’s Tips
Top Tips for a Great Chopped Salad
This version of the La Scala Chopped Salad is one of my favorites. Follow these tips to keep it crisp and flavorful:
Dry the lettuce thoroughly: Any residual moisture will dilute the dressing and make the salad soggy. Wash, spin, and chill the greens ahead of time if possible.
Dress just before serving: Toss only the portion you plan to eat right away. For meal prep, store components separately and combine just before eating.
Chop small: Finely chopping the ingredients ensures every bite has a little of everything — the hallmark of a true chopped salad.
Keep it cold: This salad tastes best chilled, so keep ingredients refrigerated until serving.
What to Serve With La Scala Chopped Salad
- Pizza: A simple cheese, pepperoni, or margherita pizza pairs beautifully with this salad.
- Pasta: Try it alongside baked ziti, spaghetti, lasagna, or creamy tomato pasta for a complete Italian-inspired meal.
- Soup: Serve with tomato soup, minestrone, or Italian wedding soup for a cozy, balanced dinner.
- Grilled chicken: Add grilled chicken on the side or sliced on top to make the salad a more filling main course.
- Sandwiches: Great with Italian subs, turkey sandwiches, paninis, or grilled cheese.
Storage
Only dress what you’ll eat immediately. Store salad components and the Leon Dressing separately in the refrigerator. Whisk or shake the dressing before using. If the dressing firms up in the fridge, let it sit at room temperature for 15–20 minutes and shake again before serving.
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La Scala Chopped Salad
Recipe adapted slightly from the La Scala version shared by the LA Times.
Ingredients
- 4 cups finely chopped iceberg lettuce
- 4 cups finely chopped romaine lettuce
- 1 cup julienned Italian salami
- 1 cup freshly shredded mozzarella cheese
- 1 (15.5-ounce) can chickpeasdrain, rinse, and pat dry
- 1/3 cup olive oilbest quality you can
- 2 tablespoons red wine vinegar
- 1 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheeseuse refrigerated grated Parmesan, not shelf-stable
Instructions
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Dry the lettuces well. If you need to wash them, spin and dry thoroughly—wet greens will dilute the dressing and make the salad soggy.
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Make the dressing by combining all Leon Dressing ingredients in a jar with a tight-fitting lid. Seal and shake vigorously until emulsified.
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Assemble salad: In a large bowl, combine the chopped iceberg, chopped romaine, julienned salami, and shredded mozzarella.
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Dress only what you’ll eat immediately. Shake the dressing once more, pour over the portion to serve, and toss to combine.
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Flavor the chickpeas: Put the drained chickpeas in the empty dressing jar, seal, and shake to coat them with any dressing left in the jar. Add the coated chickpeas to the salad.
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Toss and serve immediately. This salad is at its best right after dressing; it does not hold well once dressed.
Recipe Notes
Storage: Keep salad components and dressing stored separately in the refrigerator and dress only the portion you’ll eat immediately. If the dressing solidifies in the fridge, let it sit at room temperature for 15–20 minutes and shake or whisk before using.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.