This La Scala Chopped Salad recipe has all the flavors and textures of the famous viral salad but at a fraction of the cost (and much healthier, too!). It's made with crispy lettuce, mozzarella, chickpeas, and salami tossed in a tangy vinaigrette. A super quick lunch that's easy to make and so delicious!
The La Scala chopped salad originated from the renowned La Scala restaurant in Beverly Hills, where it was created as a signature dish with all the Italian chopped salad flavors. But it didn't become famous until Kim Kardashian publicly expressed her love for it, and since then, it has been a viral sensation.
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Recipe Overview
- Prep and Cook Time: 15 minutes to prep and optional up to 10 minutes to roast
- Cooking Method: No-cook or oven-roasted
- Dietary Info: Gluten-free, Keto, Primal, Ancestral diet
- Tools Needed: sharp knife, cutting board, and salad spinner
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this La Scala Chopped Salad
I genuinely can't think of a reason not to love this salad. But here are the top reasons why this salad has been on repeat in my home:
Just like the OG La Scala salad - it's as close to the real deal (nourishing-style) as it gets.
Roasted chickpeas - This step is optional but trust me on this. I don't particularly care for chickpea texture but I love the health benefits. So I roast them for a few minutes until they are golden brown and have a slight crunch to them. Kinda like croutons but La Scala style.
Minimum ingredients - The salad has 5 ingredients, plus the salad dressing and it all comes together so quickly.
Healthy and naturally low carb - Yet so very satisfying (thanks chickpeas).
Versatile serving options - Serve as a light lunch or pair it with a protein at dinner.
Looking for more salad recipes?
Check out Chopped Mediterranean Salad, Arugula Salad with Goat Cheese, Classic Caesar Salad, and Chopped Ranch Salad.
Ingredients for La Scala Chopped Salad
The salad just has 5 simple ingredients plus the red wine vinaigrette.
- Lettuce: Like a good salad, this Italian chopped salad has two kinds of lettuces: iceberg and romaine. When cleaned and chopped, you'll need approximately 8 cups of lettuce.
- Salami: I used a regular dry salami but you can use Soppressata, Genoa, or even a good pepperoni for a nice kick.
- Chickpeas: Whether you choose to soak them or not, chickpeas are a must in a true La Scala chopped salad. Use one cup of cooked chickpeas or one 15-ounce can.
- Cheeses: Mozzarella and Parmesan cheese give a nice nutty and savory flavor.
- Dressing: This La Scala salad dressing is made from olive oil, red wine vinegar, Dijon mustard, and sea salt and black pepper. Simple yet adds the perfect amount of tang to the overall flavor.
Make it Nutrient-Dense!
Did you know that salami is actually a healthy food? At a time when nitrates are feared (I know, I get it!), properly cured meats made from pastured animals can, in fact, be a nutrient-dense food.
Here are some simple ways to take this salad to the next level, when it comes to nutrient-density:
- Source traditionally cured salami made from pastured pork
- Use organic or raw mozzarella cheese cultured with animal rennet (vegetable rennet may contain GMOs)
- Soak and cook the chickpeas yourself instead of relying on canned chickpeas
How to Make La Scala Chopped Salad
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Dry
If using canned chickpeas, rinse and drain them. Pat dry with a paper towel to remove excess moisture.
Step 2. Roast (optional)
Spread them evenly in a single layer on a small baking sheet and roast at 425°F until golden brown.
Step 3. Shake
In a small pint-size mason jar, add the salad dressing ingredients, including olive oil, red wine vinegar, Dijon mustard, and salt and pepper. Close the jar and shake to combine well.
Step 4. Wash
Cut the lettuce heads in half, then into quarters. Then cut into strips crosswise. Place in a colander and rinse well. Run through a salad spinner to remove excess moisture.
Step 5. Assemble
Place the lettuces on the bottom of a large salad bowl. Add roasted chickpeas, strips of salami, and mozzarella cheese.
Step 6. Toss
Drizzle the salad dressing over the salad and toss gently to combine. Top with additional cheese if desired.
Helpful Tips for La Scala Salad
- Roast chickpeas - But make sure they are completely cooled before adding them to the salad.
- Start with dry lettuce - If there is any moisture on the lettuce, the dressing will not stick and will make the salad soggy. I like to run the chopped and washed lettuce through a salad spinner then spread it evenly on a clean kitchen towel to air dry.
- Chop finely - It's a chopped salad for a reason. You can cut the lettuce and salami however you desire, but to stick to the original, famous La Scala chopped salad, you want to keep the pieces small and bite-size.
- Save for topping - Reserve a little bit of chickpeas, salami strips, and cheese to top the salad for some visual appeal.
Essential Salad Tools
Here's what you may find helpful for this Italian chopped salad:
- Large bowl with lid: I love this salad bowl. It's wide (making tossing big salads easy), has a bamboo lid, and
- Soaked chickpeas: I love this brand for many foods but especially their legumes. Jovial soaks the chickpeas overnight and pressure cooks them for better digestibility. Great store-bought option for when I'm short on time.
💭Meal Prep Suggestion!
Roast a few batches of chickpeas and store in an airtight container in the fridge. I love roasting them because unroasted chickpeas have a weird texture and mouthfeel. Roasted chickpeas are savory, crunchy, and a perfect topper for other salads.
Serving Suggestions
I love making this salad for a light lunch (it literally takes 20 minutes) and will serve with a little bit extra protein like leftover chicken or a can of sardines.
But if you're serving this for dinner, pair it with one of these hearty mains:
Main dish: Pair La Scala chopped salad with air fryer lamb loin chops or baked salmon with mayonnaise.
Condiments: Top the salad with ferments like lacto-fermented jalapenos or add a few tablespoons of raw sauerkraut.
More La Scala Chopped Salad pairing suggestions:
- Crispy Baked Salt and Pepper Chicken Wings Recipe
- Crispy and Delicious Beef Tongue Recipe15 Minutes
- Easy Air Fryer Duck1 Hours 15 Minutes
- Air Fryer Pork Tenderloin42 Minutes
Frequently Asked Questions
You can store this salad in an airtight container in the fridge for up to 1 day if dressing with the salad dressing. These glass snap containers are perfect for leftovers. If the salad has not been tossed with the dressing, it will last up to 4 days in the fridge.
Absolutely! Although traditionally, the famous LA version calls for iceberg and romaine lettuce, you can use other popular choices like mixed greens, arugula, or even red leaf lettuce.
Yes, you can prepare the ingredients ahead of time and store them separately. The La Scala salad dressing lasts up to 2 weeks in the fridge. Store chopped lettuce and shredded cheese separately up to 5 days. Combine everything together and add the dressing just before serving for best texture and flavor.
Looking for more salad recipes? Here are some ideas:
Did you make this La Scala Chopped Salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
La Scala Chopped Salad
Ingredients
- ½ head of iceberg chopped thin
- 1 romaine head chopped thin
- 1 cup cooked chickpeas or 15-ounce can
- 1 cup shredded mozzarella
- 4 ounces salami, cut into strips
Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Dry: If using canned chickpeas, rinse and drain them. Pat dry with a paper towel to remove excess moisture.
- Roast: Spread them evenly in a single layer on a small baking sheet and roast at 425°F until golden brown (approximately 5-7 minutes). This step is optional but the roasting adds incredible depth of flavor.
- Whisk: In a small pint-size mason jar, add the salad dressing ingredients, including olive oil, red wine vinegar, Dijon mustard, parmesan, and salt and pepper. Close the jar and shake to combine well.
- Wash: Cut the lettuce heads in half, then into quarters. Then cut into strips crosswise. Place in a colander and rinse well under cold running water. Run the lettuce through the salad spinner and spread evenly on a clean kitchen towel to air dry.
- Assemble: Place the lettuces on the bottom of a large salad bowl. Add roasted chickpeas, strips of salami, and mozzarella cheese.
- Toss: Drizzle the salad dressing over the salad and toss gently to combine. Top with additional cheese if desired.
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