The first time I tasted a La Scala Chopped Salad was at the original Beverly Hills restaurant, and I immediately knew I had to recreate it at home. My husband Jake took one bite and asked if we could have it every single week. Now it is a staple in our kitchen because it feels fancy but could not be easier to throw together.
This La Scala Chopped Salad is the perfect balance of crunchy iceberg lettuce, savory salami, creamy chickpeas, and a tangy lemon dressing. My kids Lily and Noah even love it because they can pick out their favorite bits and dip them in extra dressing. It is bright, satisfying, and so quick that you will forget how many veggies you are eating.
Why You'll Love This La Scala Chopped Salad (The Famous Beverly Hills Salad)
- Ready in 15 minutes flat. No cooking required, just chop and toss. Perfect for busy weeknights when you want something fresh and fast.
- Tastes like a restaurant salad. The lemony, garlicky dressing coats every tiny piece so each forkful is packed with flavor, just like the original La Scala version.
- Loaded with protein and fiber. Chickpeas and salami make it filling enough for a main course, and the crunchy lettuce gives you that satisfying fresh crunch.
- Totally customizable. Swap in your favorite deli meats or cheeses, add avocado, or make it vegetarian. This salad rolls with whatever you have in the fridge.
- Make-ahead friendly. You can chop all the veggies and make the dressing the night before, then toss everything together in two minutes when you are ready to eat.
La Scala Chopped Salad (The Famous Beverly Hills Salad) Ingredients
The ingredient list for this La Scala Chopped Salad is short and sweet. Everything gets chopped into tiny, uniform pieces so every bite has a little bit of everything. The dressing is a simple whisk of olive oil, lemon juice, garlic, and a secret ingredient that makes it pop.
- 1 head iceberg lettuce (about 500g / 1.1 lb), chopped into small bite-sized squares. Iceberg gives this salad its signature crispness.
- 1 can (400g / 15 oz) chickpeas, drained and rinsed. They add creamy texture and plant-based protein.
- 150g (5 oz) Genoa salami, diced into tiny cubes. This is the salty, savory heart of a classic La Scala Chopped Salad.
- 150g (5 oz) provolone or mozzarella cheese, cut into small dice. I like to use a mild cheese so it does not overpower the other flavors.
- 30g (1/3 cup) finely grated Parmesan, for an extra savory kick.
- 2–3 tablespoons finely chopped fresh parsley, because a little green freshness wakes everything up.
Chickpeas are the unsung hero here. They bring a creamy, satisfying bite that makes this chopped Italian salad feel like a meal. Not only are they delicious, but studies also show that chickpeas can help with digestion and keep you full longer according to Healthline. If you love big, hearty salads loaded with texture, you might also enjoy my Parmesan Chopped Salad on the site.
The real trick to this La Scala Chopped Salad is keeping everything the same size. I like to aim for pieces no bigger than a chickpea so the dressing can coat every nook and cranny. Take the extra minute to chop by hand instead of using a food processor because you want clean cuts, not mush.
Note: For the best texture, chop everything by hand instead of using a food processor. You want small, uniform pieces that all get coated in the tangy dressing. This is what creates that addictive every-bite-is-perfect quality in a real La Scala Chopped Salad.
How to Make La Scala Chopped Salad (The Famous Beverly Hills Salad)
Once your ingredients are prepped, this recipe comes together in a flash. The key to a great La Scala Chopped Salad is tossing it right before serving so the lettuce stays crunchy. I like to make the dressing first so the garlic has a few minutes to mellow in the lemon juice.
Step 1: Make the lemon dressing.
In a small bowl or jar, whisk together 60ml (1/4 cup) extra-virgin olive oil, the juice of 1 large lemon (about 45ml or 3 tablespoons), 1 small grated garlic clove, 1/2 teaspoon kosher salt, and a generous pinch of black pepper. The secret ingredient is 1 teaspoon of dried oregano, which gives the dressing that iconic Italian deli flavor. Whisk until the dressing looks creamy and emulsified. You will smell the garlic and oregano right away, and it instantly takes me back to that Beverly Hills booth.
Lora’s Tip: I make the dressing in a mason jar so I can shake it up in seconds. It also stores perfectly in the fridge for up to a week.
Step 2: Chop the lettuce and toppings.
Cut your iceberg lettuce into small, even pieces. I slice the head into thin ribbons, then turn the cutting board and chop crosswise until the pieces are roughly chickpea-sized. Next, dice the salami and cheese into similarly small cubes. Drain and rinse the chickpeas well so they are not starchy or cloudy. Toss all of the prepped ingredients into a large mixing bowl along with the fresh parsley and grated Parmesan.
Step 3: Toss your La Scala Chopped Salad.
Pour about three-quarters of the dressing over the bowl and toss thoroughly with two large spoons. You will hear the satisfying crunch of iceberg lettuce as it gets coated in that tangy, oregano-specked dressing. Taste a bite and add the remaining dressing if you like it extra zippy. The moment you toss it, the bright lemon scent fills the kitchen and my kids always come running. This is the step that transforms a pile of chopped ingredients into a real La Scala Chopped Salad.
Step 4: Finish and serve.
Divide the salad into wide, shallow bowls so you can see all the colorful bits. Finish with an extra sprinkle of Parmesan and fresh cracked pepper. Serve immediately while the lettuce is still cold and crunchy. If you enjoy big, bold salads like this one, you have to try my Spicy Southwest Chicken Salad next. It has the same hearty, chopped texture with a smoky kick.
Lora's Kitchen Tips
- Chop everything uniformly. Small, consistent pieces are what make a real La Scala Chopped Salad so satisfying. If the chunks are too big, the dressing will not cling, and you will miss that every-bite balance.
- Dry your lettuce well. Any water on the iceberg will dilute the dressing and make the salad watery. Use a salad spinner or pat the leaves dry with a clean kitchen towel before chopping.
- Let the garlic rest in the lemon juice. After you add the grated garlic to the lemon juice for the dressing, let it sit for 5 minutes before whisking in the oil. This takes the raw edge off the garlic and mellows its flavor in your La Scala Chopped Salad.
- If your salad looks a little watery, don't worry. Iceberg releases a bit of liquid once dressed. This is normal. Just toss right before serving and do not let it sit in the dressing for more than a few minutes.
- Serve in chilled bowls. Pop your serving bowls in the fridge for 10 minutes while you chop. A cold bowl keeps the salad crisp and refreshing, especially on warm Texas evenings.
La Scala Chopped Salad (The Famous Beverly Hills Salad) Variations and Substitutions
One of the best things about this chopped Italian salad is how easy it is to make it your own. Here are a few ways I switch it up depending on what is in our fridge:
Vegetarian version: Omit the salami and double up on the chickpeas. You can also add half a diced avocado for extra creaminess. The salad is still incredibly hearty and flavorful as a completely meatless meal.
Protein swap: Try diced grilled chicken or even chopped pepperoni if you want a different deli taste. When I serve this La Scala Chopped Salad to Jake, I sometimes use spicy sopressata for a little heat.
Extra crunch: Add a handful of toasted pine nuts or sunflower seeds. They give a nutty, toasty layer that contrasts beautifully with the cold, crisp iceberg lettuce salad texture.
What to Serve with La Scala Chopped Salad (The Famous Beverly Hills Salad)
This La Scala Chopped Salad is a meal on its own, but I love rounding it out with something to sip. A tall glass of my Prebiotic Iced Tea Lemonade is the perfect pairing because the bright citrus cuts through the richness of the salami and cheese. For a heartier dinner, serve it alongside garlic knots or a simple cup of minestrone. It also travels brilliantly for picnics and potlucks because you can keep the dressing separate until you arrive.
How to Store La Scala Chopped Salad (The Famous Beverly Hills Salad)
- Storage: Store leftover undressed La Scala Chopped Salad components in an airtight container in the fridge for up to 3 days. Keep the lettuce separate from the toppings so it stays crisp.
- Freezing: I do not recommend freezing this salad. The lettuce and fresh vegetables would turn mushy once thawed.
- Dressing storage: The lemon dressing keeps well in a sealed jar in the fridge for up to 1 week. Shake it again before using because the oregano may settle.
- Meal prep: Chop all the veggies and meats up to 24 hours in advance and store them in separate containers. Then just toss your La Scala Chopped Salad with the dressing right before eating.
- Make-ahead tip: Assemble the entire salad without dressing in a large bowl, cover, and refrigerate for up to 4 hours. Wait to add the dressing until you are ready to serve.
La Scala Chopped Salad (The Famous Beverly Hills Salad) FAQ
Here are the questions I get asked most about this recipe:
What is La Scala Chopped Salad?
The La Scala Chopped Salad is a famous dish from the iconic La Scala restaurant in Beverly Hills. It is a finely chopped mix of iceberg lettuce, salami, chickpeas, mozzarella, and a tangy lemon-oregano dressing. The salad became legendary because it is simple, incredibly fresh, and completely balanced in every bite. My version is a faithful homemade take that tastes just like the original right at your own kitchen table.
Can I make this La Scala Chopped Salad ahead of time?
Yes, you can prep all the components for your La Scala Chopped Salad the day before. Chop the lettuce, dice the salami and cheese, and make the dressing. Store everything in separate airtight containers in the fridge. When you are ready to eat, simply toss it all together with the dressing and serve. Do not dress the salad in advance, because the iceberg lettuce will release water and lose its crunch.
Is La Scala Chopped Salad healthy?
Absolutely. This La Scala Chopped Salad is packed with fresh vegetables, fiber-rich chickpeas, and just enough high-quality protein from the salami and cheese. The dressing uses heart-healthy olive oil and fresh lemon juice with no added sugar. It is a wholesome, satisfying meal that feels indulgent but is completely good for you. I love how you get a big dose of greens without any boring rabbit food vibes.
How do I store leftover La Scala Chopped Salad?
The best way to store this La Scala Chopped Salad is to keep the chopped ingredients separate from the dressing. Place the lettuce in one container and the chickpea-salami-cheese mixture in another. They will stay fresh for up to 3 days. The dressing can be stored in a jar in the refrigerator for a week. Toss everything together only when you are ready to eat, and your salad will taste freshly made every time.
Can I use a different lettuce for this salad?
Traditionally, a La Scala Chopped Salad uses iceberg lettuce for its unparalleled crunch and neutral flavor. Romaine hearts are the next best substitute if you want a slightly leafier bite with extra color. Avoid soft lettuces like butter or spring mix because they will wilt and get soggy once tossed with the dressing. The key is a sturdy, crisp lettuce that holds its shape and stays crunchy.
If you make this La Scala Chopped Salad, I would love to hear how it turns out. Tag me or leave a comment below with your own twist. I really hope this recipe brings a little Beverly Hills sunshine to your dinner table, and that it becomes one of those go-to meals you make again and again.
With love and crispy iceberg lettuce,
Lora x
La Scala Chopped Salad (The Famous Beverly Hills Salad)
4
servings15
minutes380
kcalIngredients
1 head iceberg lettuce (about 500g / 1.1 lb), finely chopped
1 can (400g / 15 oz) chickpeas, drained and rinsed
150g (5 oz) Genoa salami, diced small
150g (5 oz) provolone or mozzarella cheese, diced small
30g (1/3 cup) finely grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
60ml (1/4 cup) extra-virgin olive oil
Juice of 1 large lemon (about 45ml / 3 tablespoons)
1 small garlic clove, grated
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Pinch of black pepper
Directions
Make the dressing: In a small bowl or mason jar, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified. Set aside while you prepare the salad ingredients.
Chop the lettuce: Cut the iceberg into small, even pieces about the size of a chickpea. Place in a large mixing bowl.
Add the remaining salad ingredients: Toss in the drained chickpeas, diced salami, diced cheese, chopped parsley, and grated Parmesan.
Toss your La Scala Chopped Salad: Pour about three-quarters of the dressing over the mixture and toss well with two large spoons until everything is evenly coated. Taste and add more dressing if desired.
Serve immediately in chilled bowls with an extra sprinkle of Parmesan and fresh cracked black pepper on top.
