The Famous La Scala Chopped Salad Recipe: A Hollywood favorite that lands on many restaurant tables, this chopped salad brings crunchy romaine, savory Genoa salami, creamy mozzarella, and hearty chickpeas together in a bright red wine vinaigrette. It’s a great weeknight side, a potluck showstopper, or an easy way to feed a crowd with something that tastes effortlessly cinematic. If you enjoy retro Hollywood flavors and want more nostalgic mains to pair with this, check out this guide to delicious 1980s chicken dishes at home for complementary ideas.
Why you’ll love this dish
La Scala’s chopped salad is the kind of recipe that keeps its personality even when you scale it up or down. It’s textural (crisp romaine, chewy salami, smooth mozzarella), fast to assemble, and flavor-forward because the simple vinaigrette lets each ingredient shine. This makes it perfect for:
- Casual weeknights when you want something more interesting than a green salad.
- Sandwich-free picnic spreads or potlucks where a hearty salad is welcome.
- Serving alongside grilled meats or classic Italian-American mains.
“I served this at a small dinner party and everyone loved the bold, tangy dressing — simple but memorable.” — home cook review
Nutrition-wise, the salad balances protein (salami, chickpeas, mozzarella) with fiber from romaine and chickpeas; the olive oil adds healthy fats but keep portion sizes in mind if you’re tracking calories.
The cooking process explained
This salad is almost all prep and assembly. Here’s a quick overview so you know what to expect: finely chop the romaine, salami, and mozzarella; rinse and drain the chickpeas; whisk a basic vinaigrette of olive oil, red wine vinegar, Dijon, and oregano; toss everything together and let it rest briefly so the dressing melds with the ingredients. Total active time: about 15–20 minutes. Resting time: 5–10 minutes before serving.
What you’ll need
- 2 heads romaine lettuce, finely chopped (use a sharp chef’s knife or rocking motion for even pieces)
- 1 cup Genoa salami, finely chopped (about 6–8 slices depending on thickness)
- 1 cup shredded or finely chopped fresh mozzarella
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Optional finishing: grated Parmesan for sprinkling
Ingredient notes and substitutions:
- Want it vegetarian? Swap Genoa salami for roasted red peppers, marinated artichoke hearts, or smoked tofu.
- For a lighter cheese, use part-skim mozzarella or omit and top with a tablespoon of nutritional yeast for a savory boost.
- If you prefer a brighter dressing, substitute 2 tbsp lemon juice for half the red wine vinegar.
Step-by-step instructions
- Finely chop the romaine, salami, and mozzarella so the salad bites are uniform. Aim for roughly 1/4- to 1/2-inch pieces for the classic chopped texture.
- Rinse and drain the chickpeas thoroughly—pat dry if you want less dressing dilution.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, and a pinch of salt and pepper. Taste and adjust: more vinegar for tang, more oil for richness.
- In a large salad bowl, combine the chopped romaine, salami, mozzarella, and chickpeas.
- Pour the dressing over the salad and toss gently but thoroughly so every bit is coated.
- Let the salad sit for 5–10 minutes at room temperature to allow the dressing to marry the flavors. Toss again briefly before serving.
- Serve chilled or at cool room temperature, optionally topped with grated Parmesan.
Best ways to enjoy it
This chopped salad stands up well on its own or as part of a larger spread. Try these pairings:
- Serve beside crusty Italian bread and slices of grilled chicken for an easy dinner.
- Plate it next to lemon-garlic shrimp or pan-seared fish for a lighter meal.
- For an authentic vintage meal, pair with an antipasto platter and a glass of dry white wine.
For a fun dessert to finish a retro-themed meal, consider baking something sweet and whimsical like a crookie — recipe tips and an easy method can be found at this helpful crookie guide: how to make the best crookie at home.
Storage and reheating tips
- Short term: Store leftovers in an airtight container in the refrigerator for up to 24–48 hours. Because romaine will soften as it sits with dressing, the salad is best eaten the same day or the next day.
- Make-ahead strategy: Keep the dressing separate and store chopped ingredients covered in the fridge for up to 24 hours. Toss with dressing just before serving for maximum crunch.
- Freezing: Not recommended — lettuce and fresh mozzarella don’t freeze well. Chickpeas and salami are freezer-safe, but the salad texture suffers after thawing.
Food safety note: always chill perishable ingredients promptly and don’t leave the dressed salad at room temperature for more than 2 hours.
Pro chef tips
- Knife skills matter: use a sharp knife and a clean cutting board. Smaller, even pieces make the salad easier to toss and eat.
- Toast the chickpeas (optional): Pat chickpeas dry and toss briefly in a hot skillet for a crunchier variation. Let cool before adding.
- Emulsify the dressing: Whisk the Dijon into the vinegar first, then slowly stream in the oil while whisking to help the vinaigrette come together and cling to the salad.
- Salt incrementally: since salami and Parmesan are salty, taste before adding extra salt.
- Make it ahead without sogginess: store romaine and salami in a shallow layer and keep the dressing and cheese separate until serving.
Creative twists
- Mediterranean spin: add chopped kalamata olives, roasted red peppers, and swap oregano for fresh basil.
- Protein upgrade: toss in grilled chicken or pan-seared salmon for a complete meal.
- Vegan version: use vegan salami (or smoked mushrooms), plant-based mozzarella, and a maple-Dijon twist on the dressing.
- Crunch boost: add toasted pine nuts or sunflower seeds for extra texture.
- Heat it up: add thin slices of pepperoncini or a pinch of red pepper flakes to the dressing.
Common questions
Q: How long does this salad take to make?
A: Active prep is about 15–20 minutes. Allow an additional 5–10 minutes for the salad to rest so flavors meld.
Q: Can I make this salad without salami?
A: Yes — roasted vegetables, marinated artichokes, or smoked tofu make excellent substitutes and keep the salad hearty.
Q: Is this salad gluten-free?
A: Yes, this recipe is naturally gluten-free so long as the salami you use is free of gluten-containing fillers. Check labels if you need to be certain.
Q: Can I pack this for lunch?
A: For best texture, keep the dressing separate and dress the salad just before eating. Store in an airtight container in the fridge and consume within 24 hours.
Q: Approximately how many servings does the recipe yield?
A: This version serves about 4 as a side or 2–3 as a main, depending on portions and whether you add protein.
If you want step-saving techniques, plating ideas, or help converting this to a vegetarian or low-carb version, ask and I’ll tailor the adjustments.
La Scala Chopped Salad
Ingredients
Salad Ingredients
- 2 heads romaine lettuce, finely chopped Use a sharp chef’s knife or rocking motion for even pieces.
- 1 cup Genoa salami, finely chopped About 6–8 slices depending on thickness.
- 1 cup shredded or finely chopped fresh mozzarella
- 1 can chickpeas, rinsed and drained 15 oz can.
Dressing Ingredients
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Grated Parmesan for sprinkling (optional)
Instructions
Preparation
- Finely chop the romaine, salami, and mozzarella so the salad bites are uniform.
- Rinse and drain the chickpeas thoroughly and pat dry if you want less dressing dilution.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, and a pinch of salt and pepper.
- Taste and adjust: more vinegar for tang, more oil for richness.
- In a large salad bowl, combine the chopped romaine, salami, mozzarella, and chickpeas.
Assembly
- Pour the dressing over the salad and toss gently but thoroughly so every bit is coated.
- Let the salad sit for 5–10 minutes at room temperature to allow the dressing to meld flavors.
- Toss again briefly before serving.
- Serve chilled or at cool room temperature, optionally topped with grated Parmesan.