The Iconic La Scala Chopped Salad
Some nights, I love nothing more than putting on a playlist, pouring a glass of wine, and slowly cooking something a little more involved. Cooking is my peace, and I truly enjoy the process. But every once in a while — especially after a long day of work — I just need something quick, easy, and satisfying that doesn’t require standing over the stove or pulling out a million ingredients.
That’s exactly where this La Scala chopped salad comes in.
I’ve actually never been to La Scala, but I feel like I’ve heard about this salad forever. It’s one of those iconic dishes that everyone seems to reference — from celebrities to food lovers to people who “don’t even like salads.” Naturally, I was curious. After seeing it pop up time and time again, I finally decided to make my own version at home to see what all the hype was about.
And honestly? I get it now.
What makes this salad so special is how simple it is while still being incredibly craveable. Crisp iceberg and romaine give it that cold, refreshing crunch, the salami adds the perfect salty bite, and the combination of mozzarella and parmesan brings just enough richness to make it feel indulgent without being heavy. Everything gets tossed in a tangy red wine vinaigrette that pulls the whole salad together beautifully.
This is the kind of meal I throw together when I want dinner on the table fast but still want something that feels elevated. It takes minimal prep, uses ingredients I usually have on hand, and is hearty enough to be a full meal on its own. I love making this on busy weeknights, but it’s also perfect for casual hosting or a low-effort dinner with friends.
Whether you’ve actually been to La Scala or, like me, have only heard about this famous chopped salad for years, this at-home version proves that sometimes the simplest recipes really are the best.
La Scala Chopped Salad
Ingredients
Salad
- ½ head iceberg lettuce shredded
- 1 head romaine lettuce thinly sliced
- 1 15 oz can garbanzo beans drained and rinsed
- 10 oz salami thinly sliced and chopped
- 1/2 cup mozzarella shredded
Dressing
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic minced
- salt to taste
- pepper to taste
- ½ cup parmesan cheese freshly grated
Instructions
- Add iceberg, romaine, garbanzo beans, salami, and mozzarella to a large bowl.
- In a jar, add olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper, and parmesan cheese. Put the lid on and shake until combined.
- Pour dressing over the salad and toss thoroughly until evenly coated.
- Serve immediately for best texture.
Notes
- Finely chopping all ingredients is key to achieving the classic La Scala texture.
- Add pepperoncini for a spicy kick or grilled chicken to make it extra hearty.
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 24 hours.
link to another great salad recipe here