Scala Chopped Salad

Scala Chopped Salad, inspired by the famed La Scala restaurant in Beverly Hills, is a crisp, protein-packed salad featuring finely chopped romaine and iceberg lettuce, chickpeas, salami, mozzarella, and a tangy red wine vinaigrette. It’s a celebrity-favorite dish that’s easy to recreate at home.

Why You’ll Love This Recipe

• Packed with texture and flavor in every bite
• Simple ingredients with restaurant-style results
• Quick to prep, perfect for lunch or light dinner
• Great for meal prep and leftovers
• Balanced with protein, fiber, and healthy fats
• Easy to customize or make vegetarian
• Loved by celebrities and foodies alike
• Versatile as a side or main dish
• Pairs well with wine or crusty bread
• A timeless, viral-worthy salad

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

– 1 head iceberg lettuce, finely chopped
– 1 head romaine lettuce, finely chopped
– 1 (15 oz) can chickpeas, drained and rinsed
– ¼ lb Italian salami, julienned
– 2 cups shredded mozzarella
– ⅓ cup extra virgin olive oil
– 3 tablespoons red wine vinegar
– 2 teaspoons Dijon mustard
– 2 garlic cloves, minced
– ¼ cup grated Pecorino Romano or Parmesan
– Salt and freshly ground black pepper to taste

directions

1. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, Pecorino, salt, and pepper until well combined.
2. In a large salad bowl, mix the chopped iceberg and romaine lettuce.
3. Add chickpeas, salami, and shredded mozzarella to the greens.
4. Pour the dressing over the salad and toss until evenly coated.
5. Sprinkle with extra Pecorino and cracked pepper before serving.

Servings and timing

• Servings: 4 to 6
• Prep time: 10–15 minutes
• Total time: 15 minutes

Variations

• Add diced tomatoes, cucumber, olives, or artichoke hearts
• Top with grilled chicken, shrimp, or steak for added protein
• Substitute provolone or feta for mozzarella
• Use turkey or veggie salami for a lighter version
• Add avocado or roasted red peppers for richness
• Swap in a creamy dressing or lemon vinaigrette
• Make it vegan with plant-based cheese and chickpea-based deli slices
• Mix in farro or quinoa for extra fiber and texture
• Add toasted pine nuts or sunflower seeds for crunch
• Use butter lettuce or baby greens for a softer base

storage/reheating

Store components separately if prepping ahead.
The chopped lettuce and mix-ins can be kept in the fridge for up to 3 days.
Keep dressing in a separate container and toss just before serving.
Not freezer-friendly.

FAQs

What’s the origin of this salad?

This chopped salad gained popularity at La Scala in Beverly Hills and has become a celebrity go-to.

Can I prep this salad ahead of time?

Yes—keep the dressing and chopped greens separate until ready to serve.

What lettuce works best?

A mix of iceberg and romaine gives the perfect balance of crunch and sturdiness.

Is this salad a full meal?

Yes—it’s hearty enough with chickpeas, salami, and cheese to serve as a main course.

Can I use canned chickpeas?

Absolutely—just rinse and drain them well before using.

Is this salad spicy?

No, but you can add pepperoncini or a pinch of chili flakes if you like heat.

How long does the salad stay fresh after dressing?

Once dressed, it’s best eaten within a few hours to maintain crispness.

Can I make it vegetarian?

Yes—omit the salami and add more chickpeas or a meat-free alternative.

Is the dressing healthy?

It’s olive oil-based with simple, whole ingredients—adjust quantities to suit your diet.

What can I serve with this salad?

It pairs well with crusty bread, soup, or a glass of wine for a full meal.

Conclusion

Scala Chopped Salad is a simple yet luxurious dish that proves chopped salads can be both flavorful and satisfying. With its zesty vinaigrette and hearty ingredients, it’s easy to see why this recipe is beloved in Hollywood and beyond. Make it your own with custom toppings and enjoy a timeless salad with every crisp, delicious bite.

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