La Scala Original Chopped Salad (Copycat Recipe) is one of those dishes that lives up to the hype. If you’ve ever had the famous La Scala chopped salad in L.A., you know exactly why people are obsessed. It’s simple but bold, crunchy and savory, and somehow always hits the spot. This is my easy, copycat version of the iconic Beverly Hills salad—crisp iceberg lettuce, ribbons of salami, creamy mozzarella, and those buttery garbanzo beans, all tossed in a zippy homemade red wine vinaigrette. It’s the kind of salad that feels fancy but comes together fast, perfect for lunch, a light dinner, or doubling up for a crowd.

Ingredients for the Famous Chopped Salad:

Salad Ingredients:

Iceberg Lettuce 

1 head of iceberg lettuce, shredded.  La Scala uses iceberg lettuce in their original recipe; many have traded out the iceberg for romaine lettuce.  Romaine is heartier and has a higher nutritional value, so if you want to sub it out, go for it.   You could also combine lettuces, too!  

Salami  

1 cup of Italian salami, thinly sliced into strips.  I usually buy the small rounds of salami, but you could also get Genoa Salami or hard salami instead.  I like to stack the rounds up and slice them together into thin strips.  This saves a little bit of time.  

Garbanzo Beans  

1 can of garbanzo beans, drained and rinsed.  

Mozzarella Cheese  

1 cup of grated or shredded mozzarella cheese.  You can grate it yourself or buy the pre-shredded kind that comes in a bag.  Don’t be married to the 1 cup measurement.  I usually add another handful when there is a lot of lettuce.  

Red Onion 

1/4 cup of thinly sliced red onion.  Know your audience.  If you are serving this to a crowd and onions are not popular, it’s ok to scale back and use less or even omit altogether.  When I serve my family, oftentimes, I will keep them off to the side and let people add them if they want.  

Dressing Ingredients: 

Red Wine Vinegar  

1/4 cup of red wine vinegar.  If you are trying to stay true to the original recipe, then do not substitute another kind of vinegar.  If you have to, I would only suggest trying white wine vinegar or champagne vinegar.  Those are the closest tasting to red wine vinegar.  

Dijon Mustard  

2 teaspoons of  Dijon mustard.  The mustard acts as an emulsifier in the dressing, allowing the oil and vinegar to combine more easily.  

Salt  

1/2 teaspoon of salt.  I always cook with Kosher salt, but regular salt is ok too.

Black Pepper  

1/4 teaspoon of black pepper.   

Dried Oregano  

1/2 teaspoon of oregano.  

Extra Virgin Olive Oil  

1/3 cup of olive oil.  When making salad dressings, I try and always use extra virgin olive oil because I think the flavor is better.   

Parmesan Cheese  

1/4 cup of Parmesan cheese, finely grated.  You can also use pecorino romano cheese instead.  

Want to switch it up?
While this version sticks pretty close to the classic La Scala chopped salad, feel free to make it your own! Try adding avocado, pepperoncini, artichoke hearts, cherry tomatoes, red peppers, or shredded chicken breast.  It’s a super flexible salad that still delivers that signature flavor.

How to make the La Scala Salad Recipe:

Step-by-Step Instructions

1. Make the dressing

In a small bowl or mason jar, whisk together the red wine vinegar, Dijon mustard, salt, pepper, and oregano. Slowly drizzle in the olive oil while whisking to combine. Stir in the finely grated Parmesan cheese. Set the homemade dressing aside while you prep the rest of the salad.

2. Prep the lettuce

Thinly slice the head of iceberg lettuce into shreds and place it in a large serving bowl.

3. Slice the salami

Cut the salami into thin strips. Add it to the bowl with the crisp lettuce.

4. Rinse the garbanzo beans

Drain and rinse one can of garbanzo beans, then toss them into the bowl.

5. Grate the cheese

Grate about one cup of mozzarella cheese and add it to the mix.

6. Slice the red onion

Thinly slice the red onion and add it to the bowl with the other ingredients.

7. Toss the salad

Pour about half of the dressing over the salad and toss everything together until well combined. Taste and add more dressing as needed until it’s dressed to your liking.

8. Serve and enjoy

Serve the salad immediately, or chill it for a few minutes to let the flavors mingle. It’s great on its own or alongside your favorite pasta, sandwich, or grilled protein.  I love to serve it with pizza or lasagna too!  The restaurant has different varieties that they offer, like adding a scoop of tuna or deli turkey meat.  

This easy salad is proof that simple, delicious ingredients and bold, delicious flavors go a long way. Inspired by the iconic La Scala restaurant in Beverly Hills, this copycat version stays true to the traditional way it’s served—chopped fine, tossed in that signature delicious dressing, and full of satisfying crunch. Whether you’re serving it for lunch, dinner, or just craving a fresh bite, it brings a little taste of that classic LA charm right to your kitchen.

More Recipes To Try!

Tuna Pasta Salad

Greek Israeli Couscous Salad

Easy Chicken Caesar Wraps

I can’t wait for you to try this delicious salad—it’s simple, fresh, and full of flavor in every bite. Whether you’re recreating a taste of your favorite Beverly Hills restaurant or just looking for a new go-to, I think you’re going to love it as much as I do. Let me know if you give it a try!