La Scala Chopped Salad With a Mediterranean Crunch and Flair

Recreate the famous Beverly Hills La Scala Chopped Salad at home. Crisp iceberg, romaine, salami, mozzarella, and chickpeas tossed in a zesty, mustard-herb vinaigrette.

Why This Recipe Works:

• Hand-shredded mozzarella ensures a creamy texture without the chalky anti-caking agents found in pre-bagged cheese.
• A dual-lettuce base of iceberg and romaine balances watery crunch with structural loft.
• Emulsifying the red wine vinaigrette with Dijon mustard allows the dressing to coat every single leaf evenly.

I still remember sitting at a cramped corner table in Beverly Hills, desperately trying to look sophisticated while navigating my first plate of this legendary chopped salad. Naturally, a stray garbanzo bean escaped my fork, sending a splash of red wine vinaigrette straight onto my favorite vintage silk blouse.

It was worth every single stain.

Recreating this iconic dish at home seems deceptively simple, yet most attempts yield a soggy, underwhelming mess. If you just toss wet lettuce with bottled dressing, the water repels the oil, leaving you with a sad puddle at the bottom of the bowl.

Think about this in terms of physics: oil and water do not mix, so any residual moisture on your greens acts as a barrier. To get that restaurant-quality cling, your lettuce must be bone-dry before it ever touches a drop of vinaigrette.

Furthermore, pre-shredded mozzarella from a plastic bag failed every single test in my kitchen. The powdery cellulose coating they add to prevent clumping also prevents the dressing from sticking to the cheese.

The solution is beautifully simple, starting with a vigorous spin in a salad spinner and hand-shredding your own low-moisture mozzarella. We also need to finely chop the iceberg and romaine together so they form a cohesive, crunchy matrix that holds the dressing. Unlike a delicate strawberry spinach salad or a sweet pear gorgonzola salad, this salad relies on structural integrity and a heavy hand with the whisk.

Trust me on this one.

La Scala Chopped Salad With a Mediterranean Crunch and Flair

• Publisher Storied Skillet
• Cuisine American-Italian
• Category Salad, Lunch
• Prep Time 15 minutes
• Cook Time 0 minutes
• Servings 4
• Calories 320 calories
• Rating 4.8 3207
• Tags La Scala chopped salad, copycat recipe, Italian chopped salad, Beverly Hills salad

Ingredients

• 4 cups iceberg lettuce, finely chopped
• 4 cups romaine lettuce, finely chopped
• 1/4 pound Genoa salami, cut into thin julienne strips
• 1 cup low-moisture mozzarella cheese, hand-shredded
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely grated
• 1 teaspoon dried oregano
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly cracked black pepper

Directions

1. Wash the chopped iceberg and romaine thoroughly, then spin them dry in a salad spinner until absolutely no moisture remains.
2. In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, grated garlic, dried oregano, Diamond Crystal kosher salt, and black pepper.
3. Slowly drizzle in the extra virgin olive oil while whisking vigorously to create a stable, creamy emulsion.
4. In a large mixing bowl, combine the dried, finely chopped lettuces, julienned Genoa salami, hand-shredded mozzarella, and drained chickpeas.
5. Pour the dressing over the salad ingredients and use your hands or tongs to toss thoroughly, ensuring the dressing clings to every nook and cranny. Serve immediately.
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Notes

• I highly recommend using Diamond Crystal kosher salt; if you only have standard table salt, cut the measurement in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid an over-salted mess.
• Dried oregano contains oil-soluble flavor compounds. Whisking it directly into the olive oil first, rather than tossing it over the wet lettuce, coaxes out its maximum aromatic potential.
• Do not dress the salad ahead of time. Iceberg lettuce has a high water content, and the salt in the dressing will draw out this moisture via osmosis, turning your crisp salad into a soggy puddle within thirty minutes.
• While the dressed greens do not store well, you can prep the ingredients separately. Store the chopped meats, cheeses, and chickpeas in one container, the dry greens in another, and the dressing in a jar for up to four days.

Serving Suggestions

This crisp, savory salad is substantial enough to stand alone as a light lunch, but it truly shines when paired with warm, rustic Italian classics.

• Serve alongside a warm bowl of Italian pasta salad for a double-dose of Mediterranean flair.
• Pair with a slice of crusty garlic bread to scoop up the leftover dressing and chickpeas at the bottom of your bowl.
• Accompany with a classic Greek salad for a vibrant, vegetable-forward dinner spread.
• Serve as a refreshing starter before a heavy main course like lasagna or baked ziti.
• Pour a chilled glass of crisp Pinot Grigio or Sauvignon Blanc to cut through the rich salami and mozzarella.

Storage and Reheating

Let's be completely honest here: once this salad is dressed, the clock is ticking. The salt in the vinaigrette immediately starts drawing water out of the lettuce cells, meaning any leftovers will turn into a sad, wilted soup by the next morning.

If you are meal-prepping, the secret is absolute separation. Keep your chopped iceberg and romaine in a container lined with a dry paper towel to absorb any condensation, and store the dressing in a separate small jar on the counter.

The chickpeas, salami, and hand-shredded mozzarella can actually be tossed together ahead of time. In fact, letting the chickpeas marinate in a splash of the dressing overnight in the fridge makes them taste absolutely incredible.

Ingredient Substitutes

If you don't have everything on hand, don't panic—this salad is highly adaptable.

1. Genoa Salami: Substitute with julienned turkey breast, black forest ham, or crispy chopped bacon if you want a different savory protein.
2. Low-Moisture Mozzarella: Provolone cheese is an excellent alternative that offers a similar texture with a slightly sharper flavor profile.
3. Red Wine Vinegar: White wine vinegar or fresh lemon juice will work in a pinch, though red wine vinegar provides that classic Beverly Hills punch.
4. Chickpeas: If you run out of garbanzo beans, cannellini beans or even edamame can step in to provide that creamy, starchy contrast.

There is something incredibly satisfying about a salad that doesn't feel like a chore to eat. Grab a big bowl, tap your tongs against your hip twice for good luck, and enjoy every single crunchy bite.