If you’ve ever wanted to recreate that iconic Beverly Hills salad at home, this la scala chopped salad recipe is exactly what you need.
It’s crisp, savory, perfectly balanced, and honestly way easier than it looks.
If you love bold Italian flavors and satisfying crunch in every bite, you’re going to be hooked.
La Scala Chopped Salad Recipe (Famous Beverly Hills Copycat)
Recipe Overview
| Detail | Value |
| COURSE | Salad / Main Course |
| CUISINE | Italian-American |
| DIFFICULTY | Easy |
| SERVINGS | 4 servings |
| PREPARATION TIME | 20 minutes |
| COOKING TIME | 0 minutes |
| CALORIES | ~390 per serving |
This pairs well with a grilled steak salad recipe.
Equipment Needed
- Large cutting board
- Sharp chef’s knife
- Large salad bowl
- Small bowl or jar (for dressing)
- Whisk or fork
- Measuring cups and spoons
- Salad tongs
Ingredients
For the Salad:
- 1 large head iceberg lettuce, finely chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup Italian salami, finely diced
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons finely chopped red onion
For the Signature Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Optional Add-Ins & Substitutions:
- Swap salami for turkey or grilled chicken for a lighter version
- Use provolone instead of mozzarella for sharper flavor
- Add pepperoncini for extra tang and crunch
- Try romaine instead of iceberg if you prefer darker greens
Step-by-Step Instructions
1. Start by finely chopping the iceberg lettuce into small, bite-sized pieces because the magic of this salad is in the tiny, even chop.
2. Rinse and drain the chickpeas well, then pat them dry with a paper towel so they don’t water down the salad.
3. Dice the salami into small cubes, aiming for pieces similar in size to the chickpeas for that classic chopped texture.
4. Add the lettuce, chickpeas, salami, mozzarella, Parmesan, and red onion to a large bowl.
5. In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
6. Taste the dressing and adjust salt or vinegar as needed because this dressing should be bright and bold.
7. Pour the dressing over the salad gradually instead of all at once so you don’t overdress it.
8. Toss thoroughly using salad tongs so every little chopped piece gets coated evenly.
9. Let the salad sit for about 10 minutes before serving to allow the flavors to mingle beautifully.
10. Give it one final toss before serving your la scala chopped salad recipe for that glossy, well-dressed finish.
11. Serve immediately for maximum crunch and freshness.
12. Watch everyone go back for seconds because this la scala chopped salad recipe disappears fast in my house.
Ideas for Serving
This la scala chopped salad recipe is surprisingly versatile and works for both casual lunches and dinner parties.
- Serve it as a main dish with warm, crusty Italian bread on the side
- Pair it with grilled chicken or salmon for an extra protein boost
- Spoon it into a wrap for a chopped salad sandwich situation that’s honestly amazing
- Serve it alongside pasta or lasagna for a full Italian-style meal
- Pack it for meal prep lunches since it holds up better than most leafy salads
Nutrition Information
| Nutrient | Amount (Per Serving) |
| Calories | ~390 kcal |
| Protein | 17g |
| Fat | 28g |
| Carbs | 18g |
| Fiber | 5g |
| Sodium | 720mg |
This salad is surprisingly balanced for something that tastes this indulgent.
You’re getting protein from the salami, cheese, and chickpeas, plus fiber from the legumes and lettuce.
The olive oil provides heart-healthy fats, while the vinegar-based dressing keeps it feeling light and fresh instead of heavy.
If you want to reduce calories or sodium, simply cut back slightly on cheese or use low-sodium chickpeas.
Common Mistakes to Avoid
- Not chopping the lettuce finely enough, which changes the entire texture
- Overdressing the salad and making it soggy
- Skipping the resting time before serving
- Using pre-shredded cheese that lacks fresh flavor
- Forgetting to drain chickpeas thoroughly
Conclusion
I absolutely love how this la scala chopped salad recipe feels fancy but is secretly so simple to make at home.
It’s crunchy, savory, tangy, and completely satisfying without feeling heavy.
Every bite has that perfect mix of chickpeas, salami, cheese, and bright dressing, which is probably why it became such a cult favorite in the first place.
If you’re craving something fresh but filling, this is the salad to make.
Once you try it, don’t be surprised if it becomes part of your regular dinner rotation like it did in mine.
FAQs
What makes the La Scala chopped salad recipe so popular?
It’s the fine chop and bold Italian-style dressing that make it addictive.
Every bite is evenly coated, giving it that signature restaurant-quality texture.
Can I make the La Scala chopped salad recipe ahead of time?
Yes, but keep the dressing separate until just before serving for maximum crunch.
It holds up better than many other salads thanks to iceberg lettuce.
Is this salad healthy?
It’s balanced with protein and fiber, though it’s richer due to cheese and salami.
You can lighten it up by swapping in lean turkey or reducing cheese.
What protein can I add?
Grilled chicken, shrimp, or even tofu work well in this chopped salad.
It’s very adaptable to different dietary needs.
Can I store leftovers?
Store in an airtight container in the fridge for up to 2 days.
Just know the lettuce softens slightly after being dressed.
