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This Copycat La Scala Chopped Salad is a copycat of the famous Beverly Hills Italian chopped salad. Crisp romaine and iceberg lettuce, shredded mozzarella cheese, salami, chickpeas and a zesty dijon vinaigrette come together in a flavorful Italian chopped salad you can make at home in minutes. It is easy, and perfect for family meals or entertaining.
If you like a crisp, flavor packed chopped salad, this Copycat La Scala Chopped Salad is a must-try! Inspired by the famous Beverly Hills restaurant La Scala, this iconic Italian chopped salad is loaded with crisp finely chopped romaine and iceberg lettuce, creamy mozzarella cheese, salami, chickpeas and a tangy Dijon vinaigrette that ties everything together. This easy Beverly Hills La Scala Salad is great for a lunches, a light dinner or entertaining guests. You also might know this viral salad as the Kim Kardashian salad or seen it on TikTok. Remember my Jennifer Aniston salad I shared last year? That is another one of those popular celebrity inspired salads that everyone loves!
Whether you have enjoyed this salad at the La Scala restaurant or you are discovering it for the first time, this timeless Italian salad deserves a spot on your table. We like to rotate between this easy la scala salad, this Malfouf Salad, Easy Greek Cabbage Salad, Maroulosalata Salad or this Lemon Arugula Salad.
Why this La Scala Salad Works
If you like easy, filling salads this one is for you. Here is why we love it:
• Quick Prep: I love how quick I can get this salad on the table. It comes together in under 10 minutes but still feels unique and elegant.
• Protein Packed: The salami and chickpeas add protein to the salad and make a salad feel like a meal.
• Great for a Crowd: You can easily double or triple this recipe for a crowd. If you buy pre-shredded lettuce you will save yourself time if you are serving this alongside a large meal.
Recipe Ingredients
See full list of ingredients with measurements below in recipe card
For the Salad:
- greens: a crisp mix of shredded romaine lettuce and iceberg lettuce make this the perfect base for the other ingredients.
- beans: chickpeas add protein without bulking up the salad. I suggest draining and rinsing them first if you used canned beans or you can soak the chickpeas overnight and use those.
- salami: Italian salami is sliced and adds a nice spice and texture to the salad. Other options are pepperoni, Genoa salami or Soppressata.
- cheese: shredded mozzarella cheese and grated Parmesan cheese make a great combination. If you want you could do fresh mozzarella and freshly shaven Parmesan cheese.
For the dressing:
- olive oil: use the best extra virgin olive oil you have on hand for a robust, earthy flavor.
- vinegar: red wine vinegar adds a tang and acidity to the dressing that works so well with the salami and chickpeas.
- dijon mustard: the mustard adds a tangy flavor to the dressing. You also can use dry mustard or stone ground mustard if you prefer that taste.
- cheese: grated Pecorino Romano cheese adds a cheesy flavor to the dressing. It is the key to the delicious dressing!
Recipe Variations
- protein options: add grilled chicken, leftover lemon salmon kabobs, grilled Greek shrimp or tuna. Swap out the salami or pepperoni or prosciutto.
- cheese swaps: try shaved Parmesan, burrata or crumbled feta cheese.
- make it vegetarian: omit the salami and add in tofu, chickpeas or white beans.
- vegetables: bulk up the salad with extra vegetables like roasted red pepper, radish, carrots, artichokes, sun-dried tomatoes or fresh tomatoes.
- crunch factor: add crunch by adding in sliced almonds, pine nuts, sesame seeds, crispy chickpeas or pumpkin seeds.
Flavor Variations: Go Greek and add in kalamata olives, feta cheese, cucumbers, red onion and a light red wine vinegar, oregano dressing. Try a Middle Eastern twist and add sumac, mint, a drizzle of tahini and pine nuts. Go for a Spanish flair and throw in some piquillo peppers, manchengo cheese and marcona almonds.
How to Make this Copycat La Scala Salad at Home
Step 1: Mix Salad Ingredients: In a large bowl add both lettuce, salami, garbanzo beans and mozzarella cheese. Mix well.
Step 2: Mix Dressing: In a mason jar or salad dressing container combine the olive oil, red wine vinegar, mustard, salt, pepper and parmesan cheese. Shake or mix well until combined.
Step 3: Toss Salad with Dressing: Add half of the dressing to the salad and toss well. Taste and add more dressing to your liking.
Pro Tip: Add the dressing just before serving to help keep the salad fresh and crisp.
Step 4: Add Parmesan cheese: Sprinkle the 1/4 cup Parmesan cheese on the salad and serve. Store leftovers in the fridge in an airtight container for up to 3 days. Use the remaining dressing to brighten the salad once ready to eat again.
Recipe Tip: Chop the lettuce evenly to ensure every bite is balanced.
Leftover Ideas
- Salad Wraps: spoon the leftover La Scala Chopped Salad into pita wraps. You can add extra protein like grilled Greek chicken or cheese.
- Grain Bowl: add the salad to a grain bowl with quinoa or brown rice. You also could add it to this Mediterranean Salmon Bowl or Greek Quinoa Bowl.
- Pita Pockets: stuff a pita pocket with the leftover salad alongside grilled balsamic steak, or paired with lemon hummus.
Serving Ideas
- Serve as a starter to an Italian meal like this Slow Cooker Lasagna or this Italian Lentil Soup.
- Pair with Mediterranean seafood like this Baked Cod with Lemon or this Black Sea Bass Recipe.
- Add to a bowl like this Easy Mediterranean Hummus Bowl or this Easy Mediterranean Hummus Bowl.
Make-Ahead, Storage and Leftovers
- Make-Ahead: You can prep this salad ahead of time and keep the dressing separate until just before serving to prevent the lettuce from wilting.
- Storage: Store leftover salad in an airtight container for up to 2 days if already dressed or 3 days if you leave the dressing off. I do find that the lettuce wilts a bit but it still tastes great. I like to save half of the dressing so I can add more when I eat the leftovers. You also can add another handful of freshly chopped lettuce to the salad to add crisp texture.
- Leftovers: If you anticipate leftovers I suggest just adding dressing to the salad as you eat it. This really helps keep the lettuce and salami crisp.
Recipe FAQ
Traditionally shredded romaine lettuce and iceberg lettuce are used for a crisp crunch. You could use radicchio for added color and a slightly bitter taste.
Soak the lettuce in an ice bath for about 5 minutes to add that extra crisp texture. Don’t add the dressing to the salad until you are ready to serve. If you know you will have leftovers leave the dressing separate until serving.
If you can find specialty salami, not lunchmeat, this will taste the best and have a thicker texture. My preference is Italian salami, Soppressata or Genoa salami.
Yes it should be, but make sure to check your salami and mustard to ensure those are gluten-free.
More Salad Recipes
Vegetarian
Tomato Cucumber Feta Quinoa Salad
Mediterranean
Easy Lebanese Salad
Mediterranean
Easy Arabic Salad
Salads
Summer Orzo Pasta Salad
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Copycat La Scala Chopped Salad
Ingredients
- 1 head romaine lettuce, shredded, about 5 cups
- 1 head iceberg lettuce, shredded, about 6 cups
- 1 – 15 ounce can chickpeas drained and rinsed
- 4 ounces Italian salami, thinly sliced
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan Cheese, grated
For the dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 3 teaspoons dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/3 cup grated Pecorino Romano cheese (or grated parmesan cheese)
Instructions
- In a large bowl add both lettuce, salami, chickpeas and mozzarella cheese. Mix well.
- In a mason jar or salad dressing container combine the olive oil, red wine vinegar, mustard, salt, pepper and parmesan cheese. Shake or mix well until combined.
- Add half of the dressing to the salad and toss well. Taste and add more dressing to your liking.
- Sprinkle the 1/4 cup Parmesan cheese on the salad and serve.
- Store leftovers in the fridge in an airtight container for up to 3 days. Use the remaining dressing to brighten the salad once ready to eat again.
Notes
- Make-Ahead: You can prep this salad ahead of time and keep the dressing separate until just before serving to prevent the lettuce from wilting.
- Storage: Store leftover salad in an airtight container for up to 2 days if already dressed or 3 days if you leave the dressing off. I do find that the lettuce wilts a bit but it still tastes great. I like to save half of the dressing so I can add more when I eat the leftovers. You also can add another handful of freshly chopped lettuce to the salad to add crisp texture.
- Leftovers: If you anticipate leftovers I suggest just adding dressing to the salad as you eat it. This really helps keep the lettuce and salami crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
