La Scala Chopped Salad Recipe LA Times: Iconic Chopped Freshness Recreated

There’s a reason this legendary chopped salad has stood the test of time at one of Beverly Hills’ most iconic restaurants. The secret lies in the precise dice and perfect balance of fresh ingredients that create a symphony of textures and flavors in every bite.

I’ve recreated this classic using the same techniques that made the original famous: everything is chopped finely and uniformly, from the crisp lettuce to the salami and cheeses. The dressing is simple but perfectly balanced, allowing each component to shine without overpowering.

What emerges is a salad that’s as visually impressive as it is delicious—colorful, crunchy, and packed with Italian-inspired flavors. It’s the kind of dish that turns a simple meal into something special.

Serve it as a main course or alongside your favorite protein. Here’s how to bring this restaurant classic to your table.

Ingredients for La Scala Chopped Salad Recipe La Times

Fresh crisp lettuces, Italian meats, and cheeses come together for that iconic chopped experience.

The salami and cheeses are non-negotiable for that classic La Scala flavor. Boar’s Head or Columbus brands work great for the salami—look for something with a good fat-to-meat ratio. For the cheeses, Whole Foods or Trader Joe’s have excellent pre-diced options if you’re short on time. The lettuce needs to be ice-cold and crisp, so don’t skimp on the romaine and iceberg combo (yes, both).

No salami? Pepperoni or prosciutto can step in, but the texture won’t be quite the same. Out of provolone? Asiago or mild cheddar work in a pinch. The chickpeas add heartiness—cannellini beans are a good swap. For the dressing, if you don’t have red wine vinegar, apple cider vinegar at the same amount gets you close. Skip the Dijon? Regular yellow mustard in half the quantity works.

This salad holds up surprisingly well. Store undressed in an airtight container for 2-3 days—the lettuce stays crisp if you keep a paper towel on top. The dressing keeps for 1 week in the fridge. Dress just before serving though (that’s the restaurant secret).

Step-by-Step Instructions for La Scala Chopped Salad

This iconic salad comes together with precise chopping and a perfectly balanced dressing.

Step 1: Finely Chop All Vegetables and Cheeses

Start by chopping the 2 whole Romaine Lettuce and 1 whole Iceberg Lettuce into very fine pieces. I like to stack the leaves and slice them thinly for even texture throughout. The key to this dish is uniform, small pieces.

Next, dice the 0.25 lb Hard Salami, 0.25 lb Provolone Cheese, and 0.25 lb Mozzarella Cheese into small cubes. Then finely dice the 0.5 whole Red Onion and 0.5 whole Green Bell Pepper. Halve or quarter the 1 cup Cherry Tomatoes depending on their size. This consistent chop ensures every bite has all the flavors.

Step 2: Prepare the Chickpeas and Olives

Drain and rinse the 1 can Chickpeas thoroughly under cold water to remove excess sodium. Pat them dry with a paper towel to prevent watering down your dressing. Then chop the 0.5 cup Black Olives into small pieces if they aren’t pre-chopped.

I find that pressing the chickpeas lightly with a paper towel after draining removes the most moisture. For the olives, a quick pulse in a food processor works well if you’re short on time, but hand-chopping gives you more control over the texture.

Step 3: Whisk Together the Dressing

In a small bowl, combine the 0.5 cup Extra-Virgin Olive Oil, 3 tbsp Red Wine Vinegar, 1 tbsp Dijon Mustard, 1 tsp Dried Oregano, and 0.5 tsp Garlic Powder. Whisk vigorously until the dressing emulsifies and thickens slightly.

The mustard acts as an emulsifier, binding the oil and vinegar together. I always taste the dressing at this point and adjust the seasoning if needed, though the salami and cheeses add plenty of saltiness to the final dish.

Step 4: Combine All Ingredients and Toss

In a very large bowl, combine all the chopped vegetables, cheeses, chickpeas, and black olives. The bowl needs to be big enough to allow for thorough mixing without spilling—this salad makes a generous 4 servings.

Pour the dressing over the salad and toss everything together gently but thoroughly. I use tongs for this, lifting from the bottom to ensure every piece gets coated. The dressing should glisten on all the ingredients without pooling at the bottom of the bowl.

Let the salad sit for 10-15 minutes before serving to allow the flavors to meld together. This resting time makes a noticeable difference in how the flavors come together.

Essential Equipment for This Recipe

Cutting Board Essentials

A large, stable cutting board is non-negotiable for this recipe. I use a 12×18-inch bamboo board that gives me plenty of space to chop all the lettuce, vegetables, and cheeses without crowding. Bamboo is gentle on knives and resists warping better than plastic.

Chef’s Knife

You’ll want a sharp 8-inch chef’s knife for the fine dicing this salad requires. I’ve been using my Wüsthof Classic for years—it maintains its edge and makes quick work of the romaine, iceberg, and bell pepper. A dull knife here will crush rather than cut, ruining the texture. 🔪

Precision Tools

For the salami and cheeses, a 6-inch utility knife gives better control. I also keep a paring knife handy for the cherry tomatoes. The key is consistency in your chop—every piece should be about the same size for that authentic La Scala experience.

Mixing Bowl

Use an extra-large stainless steel mixing bowl—at least 5-quart capacity. I love my All-Clad bowl because it’s durable and has a wide base that makes tossing the salad easy. The dressing will coat everything evenly without making a mess on your counter.

Dressing Whisk

A small balloon whisk is perfect for emulsifying the dressing. I prefer the OXO Good Grips version because the handle is comfortable for vigorous whisking. The mustard helps bind the oil and vinegar, but a good whisk ensures it stays together.

Salad Tongs

For tossing, long-handled salad tongs let you reach the bottom of the bowl without digging in with your hands. I use 12-inch stainless steel tongs with a locking mechanism for easy storage. They give you the control to lift and turn the ingredients gently. 🥗

Frequently Asked Questions