Viral La Scala Chopped Salad Recipe
This La Scala Chopped Salad recipe is fresh, crunchy, and bursting with bold Italian flavor. It combines a handful of ingredients, is quick to toss together and perfect for lunch or dinner.
Inspired by the iconic Beverly Hills original, this viral La Scala chopped salad combines crisp shredded lettuce, thinly sliced salami, grated mozzarella, and tangy chickpeas in a zingy homemade dressing. It tastes like an Italian sub in salad form – hearty enough to stand alone, yet versatile enough to pair with your favorite protein.
Whether you’re craving something light but satisfying, or just want to eat like the famous, this easy La Scala salad is a must-try!
If you love trying viral recipes, don’t forget to try this Viral Pickle Sandwich or Marry Me Chicken Meatballs.
Why is it called “La Scala chopped salad?”
The La Scala chopped salad gets its name from the iconic La Scala restaurant in Beverly Hills, where it was first created by Chef Jean Leon in the 1950s. Known for catering to Hollywood’s elite, La Scala quickly became a hotspot for celebrities with its signature chopped salad. Made with finely chopped lettuce, salami, cheese, and a tangy vinaigrette, the salad’s bold, savory flavors and elegant simplicity has helped cement its fame!
While the shredded lettuce salad has been around for decades, it recently exploded in popularity thanks to Kim Kardashian, who shared her love for the mouth-watering salad on TikTok. In fact, you’ve probably heard of it being called the “Kim Kardashian salad”!
This Italian chickpea salad is my go-to when I’m craving a quick and flavorful dish with classic Italian ingredients. Plus, it’s a low-carb option instead of Italian pasta salad or sandwiches.
Ingredients needed to make La Scala Salad Recipe
- Lettuce: This shredded lettuce salad uses both iceberg lettuce and romaine lettuce for maximum crunch! Butter lettuce or another leafy green favorite can replace the Iceberg or Romaine lettuce.
- Salami: You can find Italian salami near the specialty cheese section of the grocery store. It’s packaged as a hard log which is different to the pre-sliced deli salami that you can buy for sandwiches. Pepperoni is a great substitute for salami.
- Beans: A can of garbanzo beans (chickpeas) for plant protein and great fiber. Make sure to rinse and drain the chickpeas so that no excess liquid is added to the crispy salad.
- Cheese: I’ve used shredded mozzarella. Freshly shredded cheese is always best!
- Onion: Thinly sliced red onion adds a touch of sweetness to this salad.
- Salad dressing: Homemade salad dressing always beats store-bought dressing. Make this simple La Scala salad dressing by combining extra-virgin olive oil, red wine vinegar, dijon mustard, sugar, salt, black pepper, and grated Pecorino Romano cheese (plus more for garnishing).
How do you make La Scala Chopped Salad?
Make the La Scala salad dressing:
- Add all of the ingredients into a small canning jar.
- Secure the lid and shake well until fully combined.
- Set the dressing aside while you make the fresh salad.
Prepare the salad ingredients:
- Chop 1 head of Iceberg lettuce and 1 head of Romaine lettuce with a sharp knife until finely shredded.
- Add the shredded Iceberg and Romaine lettuce in a large salad bowl.
- Slice the salami and red onion.
- Rinse and drain the canned chickpeas and shred the mozzarella cheese.
Assemble the La Scala salad:
- In this order, add these ingredients to a large salad bowl: Both lettuces, salami, chickpeas, red onion, and Mozzarella.
- Pour the La Scala salad dressing over the fresh salad and toss. Add a tiny bit more grated Pecorino Romano cheese and fresh black cracked pepper over the assembled salad to serve.
Serving
Enjoy this La Scala Chopped Salad alongside a warm bowl of Orange Basil Tomato Soup, cheesy Air Fryer Garlic Bread, Grilled Cheese Flatbread Sandwich, Lemon Basil Chicken Kebabs, or Grilled Chicken Thighs.
Sandy’s tips and substitutions:
- Salad storage: This shredded lettuce salad is best enjoyed fresh. If you have any leftovers, store them in an airtight container in the fridge for 1-2 days. You can add other protein (like chicken or steak) the next day to serve in a wrap or to bulk it up with quinoa or other grains.
- Dressing storage: This homemade salad dressing can be stored in an airtight glass jar, like a mason jar, or another container in the fridge for up to 1 week. Give leftover dressing a good shake before using again in case it has separated slightly.
- Make ahead: Assemble the fresh salad ingredients the day before and store it separately to the salad dressing. Pour the La Scala salad dressing over the salad just before serving.
- Toppings and mix-ins: In addition to the extra grated Pecorino Romano cheese, feel free to add other toppings or mix-ins to this salad. Sliced avocado, chopped nuts, olives, artichoke hearts, or roasted red peppers are great options. This End of summer Italian Chopped Salad is a great example of how to add various antipasto ingredients to this salad.
- A boost of protein: Looking for ways to increase your protein intake? This La Scala chopped salad recipe is perfect with shredded leftover roasted chicken, leftover chicken salad, juicy sliced steak, or chunks of salmon.
- Vegetarian: Make this salad vegetarian by removing the salami.
- Creamy salad dressing: Create a thick and creamy dressing by adding 1-2 tablespoons of plain Greek yogurt. Adjust the consistency of the dressing by adding more oil, vinegar, or water. Always taste to test.
- Uniform sizes: I prefer to cut the salad ingredients to roughly the same size. This makes the La Scala salad look even more appealing and ensures that you get a little bit of everything with every bite!
More leafy salad recipes you may want to try:
- Butter Lettuce Salad Recipe
- Pancetta Arugula Salad
- Apple and Blue Cheese Salad
- Caesar Salad Dressing without Mayo
- Chopped Kale Salad
Get the Recipe:
La Scala Chopped Salad
Ingredients
- 1 head iceberg lettuce, 5-6 cups, shredded
- 1 head romaine lettuce, 4 cups, shredded
- 1 ¼ cup salami, thinly sliced
- 1 15 oz can garbanzo beans, chickpeas, rinsed and drained
- 2 cups mozzarella cheese, shredded
- ½ cup red onion, very thinly sliced
Dressing
- ⅓ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tsp dijon mustard
- ½ tsp sugar
- ½ tsp salt
- ½ tsp black pepper
- 1/4 cup grated Pecorino Romano cheese, plus more for garnishing
- Fresh black cracked pepper, for serving
Instructions
- Add all of the ingredients into a small canning jar.
- Secure the lid and shake well until fully combined.
- Set the dressing aside while you make the fresh salad.
- Chop 1 head of Iceberg lettuce and 1 head of Romaine lettuce with a sharp knife until finely shredded.
- Add the shredded Iceberg and Romaine lettuce in a large salad bowl.
- Slice the salami and red onion.
- Rinse and drain the canned chickpeas and shred the mozzarella cheese.
- In this order, add these ingredients to a large salad bowl: Both lettuces, salami, chickpeas, red onion, and Mozzarella.
- Pour the dressing over the salad and toss. Add a tiny bit more grated Pecorino Romano cheese and fresh black cracked pepper over the assembled salad to serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
