La Scala Salad Recipe LA Times: Iconic Chopped Lettuce With Salami and Chickpeas

There’s a reason this chopped salad has been a Los Angeles institution for decades. The classic combination of crisp lettuce, salty salami, and hearty chickpeas creates a satisfying meal that’s as timeless as it is flavorful.

Developed by the legendary La Scala restaurant, this recipe balances textures and flavors perfectly. The fine chop ensures every bite includes all the key ingredients, while the tangy dressing ties everything together.

It’s a dish that proves simple ingredients can create extraordinary results. The chickpeas add protein, the salami brings richness, and the lettuce provides fresh crunch.

Whether served as a light lunch or a starter, this salad delivers on tradition and taste. Here’s how to recreate it at home.

Ingredients for La Scala Salad Recipe La Times

Crisp lettuce, salty salami, and chickpeas create this timeless, finely chopped salad with bold flavor.

The salami and cheese define this dish. Boar’s Head or Columbus salami offer authentic flavor, while provolone from the deli counter melts slightly better than pre-packaged. Iceberg and romaine provide the necessary crunch—skip bagged lettuce (it wilts too fast). For the best texture, chop everything into uniform, pea-sized pieces. Most specialty markets carry quality Italian meats and cheeses.

No hard salami? Genoa or pepperoni work in a pinch. Chickpeas can be swapped for cannellini beans if preferred. The dressing is flexible—apple cider vinegar can replace red wine vinegar at one-to-one ratio. For a milder kick, use yellow mustard instead of Dijon. The oregano can be fresh at double the amount.

This keeps well for 2-3 days in the fridge, but dress it just before serving to maintain crispness. Store the dressing separately in an airtight jar. The chopped ingredients can be prepped 1 day ahead—cover tightly and refrigerate. Not recommended for freezing.

Step-by-Step Instructions for La Scala Chopped Salad

Master the technique behind this iconic dish with precise chopping and balanced dressing.

Step 1: Prepare and Chop the Lettuces

Core the iceberg lettuce and romaine lettuce, then cut each into quarters. Stack the quarters and slice crosswise into ¼-inch ribbons. Rotate and repeat the slicing to achieve a fine, even chop. This technique creates the signature texture that defines the dish.

Place the chopped lettuces in a large bowl. The volume will seem substantial, but it wilts slightly when dressed. For best results, chill the bowl beforehand to keep the greens crisp during assembly.

Step 2: Dice the Salami, Cheese, and Onion

Cut the hard salami and provolone cheese into ¼-inch cubes. Uniform sizing ensures every bite contains balanced flavors. Use a sharp chef’s knife and maintain consistent pressure for clean cuts—ragged edges release excess moisture into the salad.

Finely mince the red onion, aiming for pieces no larger than ⅛ inch. This prevents overpowering onion flavor in any single bite. Add the diced salami, provolone cheese, and minced red onion to the bowl with the lettuces.

Step 3: Prepare the Chickpeas and Dressing Base

Drain the chickpeas, rinse thoroughly under cold water, and pat completely dry with a clean towel. This removes excess starch that could make the dressing cling poorly. Add the chickpeas to the salad bowl.

In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, dijon mustard, minced garlic cloves, dried oregano, salt, and black pepper. The emulsion should appear slightly thickened and uniform in color.

Step 4: Combine and Toss Gently

Pour the dressing over the salad ingredients. Using two large spoons or salad tongs, gently toss from the bottom up, lifting the ingredients to ensure even coating. Avoid vigorous mixing which can bruise the lettuce and release unwanted moisture.

Toss for 30-45 seconds until every component glistens with dressing. The chickpeas should appear well-coated but not swimming in liquid. This is the moment where the salad transforms from separate ingredients into a cohesive dish.

Step 5: Rest and Serve Immediately

Let the salad rest for 2-3 minutes after dressing. This brief pause allows the flavors to meld and the lettuce to soften slightly. The dressing will appear slightly absorbed rather than pooling at the bottom of the bowl.

Serve immediately in chilled bowls. The salad should appear vibrant with distinct colors from each ingredient, and the dressing should lightly coat every piece without sogginess. The texture should be crisp with occasional creamy bites from the cheese.

Make-Ahead Tips for This Dish

Prep Ahead for Freshness

You can chop all the vegetables and cheese 1 day ahead—store them in separate airtight containers in the fridge. This keeps the lettuce crisp and prevents sogginess. I always use glass containers for better visibility and freshness. ❄️

Dressing Storage

The dressing can be made 2-3 days ahead and stored in a jar with a tight lid. Shake well before using, as the oil and vinegar will naturally separate. A 16-ounce mason jar works perfectly for this.

Assembly Timing

Combine all ingredients except the dressing 2-3 hours before serving. Cover the bowl with a damp paper towel and plastic wrap to maintain crispness. This lets flavors begin to mingle without the lettuce wilting.

Last-Minute Dressing

Always toss with the dressing just 15-20 minutes before serving. This ensures the lettuce stays crisp while allowing the flavors to develop. Use salad tongs for gentle, even coating.

Portion Control

For meal prep, divide undressed salad into individual containers and store dressing in small 2-ounce cups. This makes grab-and-go lunches easy while keeping each serving fresh.

Reviving Leftovers

If storing dressed salad, expect it to last 1-2 days in the fridge. To revive, transfer to a bowl and add a squeeze of lemon juice and a drizzle of olive oil before serving. 💡

Frequently Asked Questions