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The La Scala chopped salad has been a Beverly Hills icon since the 1950s, and thanks to social media, this celebrity favorite is having another moment. My version takes everything people love about this classic. It makes it even better (in my opinion) with Castelvetrano olives, pepperoncini, provolone, and a bright, creamy parmesan vinaigrette with lemon and chilli flakes. If you’re looking for a crave-worthy chopped salad recipe that is impressive at a dinner party, or great for lunch, this is it!
Why You’ll Love This La Scala Chopped Salad
The dressing is everything
Most versions stick to a simple vinaigrette, but I add fresh lemon juice, Dijon mustard, garlic, parmesan, and a touch of chilli flakes. The parmesan melts into the dressing and clings to every bite, creating something richer and more complex.
Olives and pepperoncini add a salty-tangy punch
You know I’m going to always bring that Mediterranean twist to a recipe. For this salad, it’s the buttery Castelvetrano olives and tangy pepperoncini peppers.
Provolone, not mozzarella
Traditional recipes usually use mozzarella, but provolone has more flavor and a sharper bite. It stands up beautifully to the salami and bold dressing.
Ready in 20 minutes
No cooking. No oven. Just chop, whisk, toss, and enjoy.
What Is La Scala Chopped Salad?
La Scala is a restaurant in Beverly Hills that has been serving guests since 1956. Over the decades, its signature chopped salad became almost as famous as the restaurant itself, earning a loyal following among Hollywood celebrities and recently going viral again on TikTok and Instagram. Many people even refer to it as the “Kardashian salad.”
What makes a La Scala chopped salad unique is its finely chopped ingredients. Traditionally, it features iceberg and romaine lettuce, Italian salami, mozzarella or provolone, chickpeas, and a mustard-parmesan vinaigrette. Everything is cut into small pieces, so every forkful contains a little bit of everything.
My version keeps the heart of the classic La Scala salad, but adds layers of flavor with Castelvetrano olives, pepperoncini peppers, provolone cubes, fresh lemon juice, and a pinch of chilli flakes in the dressing. It’s familiar, but with a little more personality.
Key Ingredients (and What Makes This Version Different)
The Salad
Iceberg lettuce
The classic base. Its crisp crunch is what gives this salad its signature texture.
Italian salami
Look for dry-cured Italian salami rather than deli slices. It delivers the savoury richness that defines the salad.
Spicy calabrese salami
Calabrian-style salami adds a subtle heat. If you can’t find it, hot capicola or soppressata works well.
Castelvetrano olives
These bright green olives are buttery and mild. Love olives? Try my Olive Salad for another olive-packed side dish.
Pepperoncini peppers
They add tang and gentle heat that brightens the entire salad.
Chickpeas
Chickpeas make the salad hearty enough to serve as a meal and add a boost of plant-based protein.
Provolone cheese
Cut into cubes so you get little pockets of creamy, salty cheese in every bite. If you love this flavour profile, you’ll also enjoy my Italian Chopped Salad for another take on a deli-inspired favourite.
Red onion
Thinly sliced onion provides a sharp bite. Soaking the slices in ice water for a few minutes mellows their intensity.
The Dressing
Extra-virgin olive oil
The base of the vinaigrette.
Red wine vinegar
A classic ingredient found in every traditional La Scala salad recipe.
Fresh lemon juice
This is one of my favourite upgrades. It adds brightness that vinegar alone can’t achieve.
Dijon mustard
Dijon acts as an emulsifier, helping the oil and vinegar combine into a smooth dressing.
Freshly grated Parmesan cheese
Fresh Parmesan gives the dressing its signature creamy texture without needing cream or mayonnaise.
Garlic
One clove goes a long way and adds plenty of savoury flavour.
Chili flakes
A small amount brings warmth that complements the spicy salami.
How to Make the Creamy Parmesan Vinaigrette
The dressing is what truly defines this salad. You can whisk everything together in a bowl or shake it in a mason jar (both methods work the same). The important part is making sure the Dijon mustard is fully incorporated, because it helps emulsify the dressing and keeps it from separating.
What makes this dressing feel creamy isn’t cream at all. Finely grated parmesan partially dissolves into the oil and vinegar, creating a silky texture that coats every ingredient. That’s what sets La Scala chopped salad dressing apart from an ordinary vinaigrette.
The dressing can also be made a day or two in advance. In fact, I think it tastes even better after sitting in the fridge overnight because the garlic and chilli flakes have more time to develop.
For a completely different chopped salad experience, try my winter chopped salad with Olivia Wilde’s viral dressing.
Tips for the Best Chopped Salad
- Chop everything roughly the same size. That’s what makes every bite perfectly balanced.
- Dry your lettuce well. Wet lettuce means soggy salad.
- Dress the heavier ingredients first. The salami, chickpeas, olives, and cheese absorb the dressing best before the lettuce is added.
- Wait to dress until serving. Iceberg lettuce loses its crunch quickly.
- Use quality salami. A good dry-cured salami makes all the difference.
Variations and Substitutions
- Can’t find spicy calabrese? Use all Italian salami instead.
- Prefer a milder cheese? Swap the provolone for mozzarella, which is more traditional.
- Add some romaine lettuce for extra crunch and volume.
- Turn this into a complete meal with grilled chicken, shrimp, or sliced steak.
- Kalamata olives can replace Castelvetrano olives, though they’ll create a saltier, brinier flavour.
If you love Italian deli flavours in salad form, you’ll definitely want to try my Italian Grinder Pasta Salad too. For a different chopped salad vibe, try our winter chopped salad with Olivia Wilde’s viral dressing.
How to Store Leftovers
Undressed salad can be stored in an airtight container in the fridge for up to 2 days. The salami, chickpeas, olives, pepperoncini, and cheese hold up beautifully.
Store the dressing separately in a jar for up to 5 days. Give it a good shake before serving.
Once dressed, the salad is best enjoyed within a few hours since iceberg lettuce wilts quickly.
For meal prep, keep the lettuce separate and combine everything right before eating.
FAQs
A La Scala chopped salad is made with finely chopped iceberg lettuce, Italian salami, cheese (traditionally mozzarella, though this recipe uses provolone), chickpeas, and a red wine vinaigrette made with parmesan cheese and mustard. This version also includes Castelvetrano olives, pepperoncini peppers, spicy Calabrese salami, lemon juice, and chilli flakes.
The La Scala chopped salad originated at La Scala restaurant in Beverly Hills, which has been open since 1956. It became a celebrity favourite and recently exploded in popularity thanks to TikTok and Instagram. The combination of salty salami, creamy cheese, chickpeas, and tangy dressing makes it endlessly satisfying.
Traditional La Scala dressing combines olive oil, red wine vinegar, mustard, garlic, and Parmesan cheese. This version adds fresh lemon juice and chilli flakes for a brighter, slightly spicy twist. The parmesan partially dissolves into the dressing, giving it a subtle creaminess.
Yes. Prepare the salad ingredients and dressing separately and store them in the fridge. The salami, olives, pepperoncini, chickpeas, and cheese can all be combined ahead of time. Add the iceberg lettuce and dressing just before serving.
An Italian chopped salad is a broad category of salads made with Italian-inspired ingredients like tomatoes, cucumbers, olives, and Italian dressing. A La Scala chopped salad is a specific recipe created at La Scala restaurant in Beverly Hills. It’s known for its combination of salami, chickpeas, cheese, and a signature parmesan-mustard vinaigrette, without tomatoes or cucumbers.
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Ingredients
For the salad
- 1 large head iceberg lettuce, thinly sliced
- ⅓ cup thinly sliced pepperoncini peppers
- ⅓ cup halved pitted castelvetrano olives
- 80 grams Italian salami, thinly sliced (about 1/2 cup sliced)
- 100 grams spicy calabrese salami, thinly sliced (about 3/4 cup sliced)
- 1 small red onion, thinly sliced
- 14-15 oz can chickpeas, drained and rinsed
- 1 cup cubed provolone cheese, ½ inch cubes
For the dressing
- ⅓ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp kosher salt
- ¼ tsp ground pepper
- 2 tbsp fresh squeezed lemon juice
- ¼ tsp chili flakes
- 2 tsp dijon mustard
- ⅓ cup freshly grated parmesan cheese
- 1 small garlic clove, pressed or grated
Instructions
Start Cooking- Add all of the salad ingredients to a large bowl.
- Whisk together all of the dressing ingredients until well combined.
- Drizzle the dressing over the salad and toss to fully coat everything in the bowl well.
- Enjoy the salad right away.
Notes
- If you want to prep this ahead of time, store the salad and dressing separately. Mix right before serving.
- If you don’t prefer spicy salami, substitute with more Italian salami.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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