La Scala chopped salad is the viral Italian-inspired salad featuring marinated chickpeas, crunchy lettuce, salami and cheese, dressed in a tangy vinaigrette.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Whisk the oil, vinegar, mustard, water and sugar in a small bowl until well combined. Season. Add the parmesan and stir to combine.
Combine the cos and iceberg lettuce, chickpeas, salami and mozzarella in a large serving bowl. Add the dressing and toss to combine.
If you want to make this summer salad go a little further, try adding sliced cherry tomatoes, capsicum or snow peas.
COOK. STORE. SAVE.
Use it up: Use any leftover dressing to dress other salads you make over the 1-2 days. Leftover dressed salad can be transferred to an airtight container and stored in the fridge for up to 1 day.
The famous La Scala chopped salad hails from a restaurant of the same name in Los Angeles. The Kardashians are said to love going there for this chopped salad, which has been around since the 1950s. And because the famous family has shone a spotlight on it, of course, the salad has made its rounds on social media, namely TikTok. The viral recipe is inspired by Italian flavours, and it’s understandable why it is a favourite. It’s dressed with the famous La Scala salad dressing, a tangy mustard vinaigrette, but at the same time has nutty and buttery flavours from the marinated chickpeas. It also has pockets of bright saltiness from salami and cheese and takes just 10 minutes to put together before it’s ready to be served. For other restaurant-quality salads, check out these recipes for Michael Weldon’s tomato and peach panzanella salad and Jessica Nguyen’s mixed pea and ricotta salad.
With a minimal number of ingredients, you can taste each component, so make them the best quality you can find for this La Scala salad recipe. Chop the ingredients into similar, bite-size pieces so the dressing is dispersed evenly throughout and the salad is easy to eat. Speaking of dressing, don’t pour all the dressing over the salad on the first go. Pour half first, taste it, and add more as needed – you don’t want a soggy salad. If you prefer a milder dressing, you can decrease the sourness of the dressing by replacing some of the lemon juice with red wine vinegar.
Chickpeas are also a highlight of this dish, so to make them shine, soak them in a small amount of the dressing after you’ve rinsed and drained them – 30 minutes should do the trick. You can add chilli flakes or another dried herb like oregano to the chickpea marinade. When it comes to salad extras like cheese, use parmesan for a nuttier and sweeter flavour, or pecorino Romano for a creamier yet tangier taste.
You may want to prepare the salad ahead of time for a BBQ, long lunch or dinner party. To do so, make the dressing and chop up all the salad ingredients. Store the dressing, cold veggies, chickpeas and salami separately in airtight containers. You can store all these separate components in the fridge for up to 2 days. This winning restaurant salad is so easy to recreate, that you won’t have to travel anywhere to taste its goodness for yourself.