This La Scala chopped salad is my healthy homemade version of the famous chopped salad from La Scala in Beverly Hills. Finely shredded iceberg and romaine, Italian salami, mozzarella and marinated chickpeas get tossed in a tangy Dijon and Parmesan dressing. It takes about 15 minutes of hands-on time, plus at least 30 minutes for the chickpeas to marinate.

What Is the La Scala Chopped Salad?

La Scala is an Italian restaurant in Beverly Hills, and its chopped salad has had a loyal following for decades. The idea is simple: lettuce shredded super fine, salami, mozzarella and garbanzo beans, all tossed in a mustardy red wine vinegar dressing. A handful of ingredients, and every bite tastes the same in the best way.

This recipe is my take on it at home. It isn’t the restaurant’s recipe, and I’m not affiliated with La Scala. I use low-fat mozzarella, a punchy Dijon and red wine vinegar dressing (the recipe makes plenty, so you can add it to taste), and one step that makes a big difference: marinating the chickpeas in some of the dressing before anything else goes in the bowl.

Why You’ll Love This Chopped Salad

• The chickpeas marinate in the dressing for at least 30 minutes, so they’re seasoned all the way through instead of just coated on the outside.
• Shredding the lettuce finely (instead of chopping it into big pieces) means you get lettuce, salami, cheese and chickpeas in every forkful.
• Freshly grated Parmigiano Reggiano goes right into the dressing, which gives it a salty, savory kick.
• Chickpeas, salami and mozzarella make it filling enough for lunch or a light dinner.
• The chickpeas can marinate for up to 48 hours, so you can get a head start days before you need it.

Here’s what you’ll need:

• Iceberg and romaine lettuce
• Garbanzo beans (chickpeas)
• Italian salami
• Low-fat shredded mozzarella cheese
• Parmigiano Reggiano
• Extra-virgin olive oil and red wine vinegar
• Dijon mustard (or dry mustard) and garlic
• Kosher salt and black pepper

Simple ingredients, and you can find every one of them at a regular grocery store.

La Scala Chopped Salad Ingredient Notes

Iceberg and Romaine

Use both. Iceberg brings the crunch, and romaine adds a little more flavor and color. The key is shredding them finely, into thin ribbons, so the salad feels light and nothing is too big to get on your fork with everything else. If you’d rather use other greens, use 5 cups of shredded lettuce total.

Salami

Any good Italian salami works. Slice it thin, then cut it into thin strips (julienne) so it spreads through the whole salad instead of landing in clumps. If you don’t eat salami, grilled chicken or turkey are easy swaps.

Parmigiano Reggiano

Three tablespoons go into the dressing, and a little more goes on top. Grate it fresh from a block if you can, because it blends into the dressing much better than the dry, pre-grated kind. Here’s more on what makes real Parmigiano Reggiano special.

To save on groceries, I buy pantry staples like olive oil, red wine vinegar and Dijon mustard on Thrive Market, a high-quality online grocer. Get 40% off your first order at Thrive Market here.

How to Make La Scala Chopped Salad

The only part that takes planning is the chickpeas. Here’s how it comes together:

1. Make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, kosher salt, black pepper and grated Parmigiano Reggiano until well combined.
2. Marinate the chickpeas. Toss the rinsed and drained garbanzo beans with about a quarter of the dressing. The recipe makes a generous amount, about a double batch. Cover and refrigerate for at least 30 minutes, or up to 48 hours. This is the step that makes the salad. The chickpeas soak up the vinegar, garlic and mustard, so they’re full of flavor by the time they hit the lettuce.
3. Prep the rest. Shred the iceberg and romaine, and slice the salami into thin strips.
4. Toss it all together. In a large salad bowl, combine the shredded lettuce, the marinated chickpeas (with their dressing), the salami and the shredded mozzarella. Pour about half of the remaining dressing over the top and toss, then add more to taste. Save any leftover dressing in a jar in the fridge for up to a week.
5. Finish with Parmesan. Garnish with more grated Parmigiano Reggiano if you like, and serve while the lettuce is crisp.

See the full recipe and tips in the printable recipe card below.

Ways to Change It Up

• Add avocado for extra creaminess.
• Swap the protein. Use grilled chicken or turkey instead of salami. My Rotisserie Chicken Chopped Salad is another good one if you want chicken.
• Change the cheese. Feta instead of mozzarella gives you a tangier salad.
• Other greens: Any mix works, as long as you have about 5 cups shredded.

How to Store La Scala Chopped Salad

Once it’s dressed, this salad is best eaten right away, because the lettuce wilts as it sits. To get ahead, marinate the chickpeas in their portion of the dressing up to 48 hours in advance and keep the rest in a sealed jar in the fridge. Shred the lettuce and slice the salami ahead of time, store them in separate airtight containers, and toss everything together right before serving. Packed with the dressing on the side, it also works well for meal prep lunches.

La Scala Chopped Salad FAQs

What is in the La Scala chopped salad?

The famous La Scala chopped salad is made with finely shredded iceberg and romaine lettuce, Italian salami, mozzarella cheese and garbanzo beans in a mustard and red wine vinegar dressing. My homemade version uses those same ingredients, with low-fat mozzarella and freshly grated Parmigiano Reggiano whisked into the dressing.

What is La Scala chopped salad dressing made of?

It’s a simple vinaigrette. Mine is extra-virgin olive oil, red wine vinegar, Dijon mustard, garlic, kosher salt, black pepper and grated Parmigiano Reggiano. No Dijon? Use 1 teaspoon of dry mustard instead of the 2 teaspoons of Dijon.

Is this the original La Scala recipe?

No. This is my own homemade version inspired by the restaurant’s famous salad, and I’m not affiliated with La Scala. If you’re ever in Beverly Hills, try the original. Then make this one at home whenever you want it.

Is La Scala chopped salad healthy?

This version is a pretty balanced salad. You get fiber and plant protein from the chickpeas, protein from the salami and mozzarella, and you dress it to taste, so you control how much olive oil goes on. Low-fat mozzarella keeps it lighter, too. Salami is salty, so if you’re watching sodium, use a little less or swap in grilled chicken.

Can I make La Scala chopped salad ahead of time?

Yes, in parts. Marinate the chickpeas up to 48 hours ahead, and shred the lettuce and slice the salami ahead too. Keep everything separate in the fridge, then toss with the remaining dressing right before you serve it.

Love a good chopped salad? Try my Chopped Chicken Salad with Garlic Vinaigrette or the Jennifer Aniston Salad next, or browse my favorite lunch salad recipes. And if you make this La Scala chopped salad, let me know how you liked it in the comments below!

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