Let’s make the legendary La Scala Salad inspired by the Beverly Hills restaurant! My version of this famous salad recipe is packed with savory salami, marinated artichokes, chickpeas, and cheese, all tossed with a tangy homemade Dijon vinaigrette.

 

This incredible recipe is a copycat of the famous La Scala Chopped Salad at the La Scala restaurant in Beverly Hills, CA. It’s an Italian-inspired recipe invented by Jean Leon for his La Scala Boutique restaurant in the 1950s.

According to the rumor mill, it’s the Kardashians’ favorite salad and for good reason – this salad has it all: crunchy lettuce, peppery salami, marinated chickpeas, artichoke hearts, and cheese. Drizzle all of that with a tangy homemade Dijon vinaigrette, and you have a fabulous light meal full of flavor and texture.

You don’t need to get into the swankiest restaurant in LA to have a taste of this legendary chopped salad. I’m bringing it to you, and I hope you’ll like it. If you love recreating celebrity salad recipes like Jennifer Aniston’s bulgur salad, this homemade chopped salad is right up your alley!

Why I Love This La Scala Chopped Salad Recipe

• Flavor-packed. This salad always reminds me of an Italian sub sandwich made fancy. It’s a refreshing, crunchy salad loaded with flavor thanks to Italian salami, artichokes, and one awesome vinaigrette.
• Ready in minutes. This recipe is really tasty and takes minutes to make! It’s perfect for a quick, protein-filled lunch or light meal.
• Easy to recreate. There’s a reason we love salads, especially famous ones. They’re super tasty and so easy to recreate with simple ingredients.

Ingredients You’ll Need

Below is an overview of what you’ll need to make the famous La Scala dressing, a.k.a. the “Leon dressing,” along with the salad ingredients. Be sure to scroll down to the recipe card for a full ingredient list and detailed instructions.

For the Dressing

• Oil and Red Wine Vinegar: You’ll need a nice quality olive oil and red wine vinegar for the base of the vinaigrette. If you need to substitute red wine vinegar, try apple cider vinegar or balsamic vinegar.
• Dijon Mustard: The original salad dressing calls for dry mustard, but Dijon is my easy-to-find alternative. Dijon brings irresistible creaminess, taking your basic vinaigrette from “wow” to POW! If you have dry mustard, you can substitute one teaspoon of that instead.
• Salt and Pepper
• Parmesan: Freshly grated parmesan or pecorino cheese is best.

For the Salad

• Chickpeas: Also called garbanzo beans. Rinse and drain canned chickpeas before you start.
• Lettuce: This recipe uses two different types of lettuce, chopped iceberg for crunch, and chopped romaine for a fresh pop of green. You can substitute one kind of lettuce for the other, or use your preferred mixed greens.
• Artichokes: I toss in chopped marinated artichoke hearts. These may not be in the original recipe, but I’ll never pass up the chance to add artichokes to my salads! They add antipasto vibes with their delicious briny flavor.
• Italian Salami: I love the spicy kick of Italian salami, but you can use any salami you’d like, chopped into bite-sized pieces. Pepperoni is another option, or you can leave out the cured meat entirely to make this salad vegetarian.
• Mozzarella Cheese: Freshly shredded mozzarella tastes best.

How to Make La Scala Chopped Salad

This recipe calls for a bit of chopping, but you probably could have guessed that! It takes some prep, but then the salad and dressing come together in a snap.

1. Prepare the dressing. Begin by whisking together the dressing ingredients in a bowl.
2. Marinate the chickpeas. Next, add drained chickpeas to a bowl and drizzle them with half of the prepared dressing.
3. Assemble it. Combine the chopped lettuce, artichoke hearts, salami, and mozzarella cheese in a large salad bowl. Pour over the remaining dressing and toss.
4. Finish and serve. Finally, add the marinated chickpeas and the dressing. Toss again, then sprinkle with grated parmesan, and serve!

Serving Suggestions

Packed with veggies and loads of protein, La Scala salad is ready to go as a meal in itself! Of course, you can turn this salad into a more filling meal by adding juicy baked chicken breasts. Or, for something saucy and delicious, this recipe for creamy lemon parmesan chicken breasts is easy to make on the stovetop.

Serve the salad as a side to reverse sear steak or garlic butter steak bites. Make a vegetarian meal and serve it with tomato parmesan stuffed eggplant! Stay with the Italian theme and pair your chopped salad with an easy one-pot tomato pasta. For a summer twist, try this creamy shrimp fettuccine. 

Can I Meal Prep This Salad?

You can easily meal prep the La Scala chopped salad 2 to 3 days in advance. Shred the cheese and slice the salami, chop up the ingredients ahead of time, and keep them airtight in the fridge. You can also prepare the dressing ahead, but remember to store the ingredients and the dressing separately so that they don’t get soggy. When you’re ready to assemble your salad, gather your ingredients and follow the recipe as directed.

How to Store Leftovers

Salads that are dressed will only stay fresh for another day. Store the leftovers airtight in the fridge, and enjoy them as soon as possible.

More Easy Salad Recipes

• Green Goddess Salad
• Macedonian Chopped Salad
• Chopped Egg, Cucumber, and Tomato Salad
• Lemon Kale Caesar Salad
• Chickpea Salad