18 Famous La Scala Salad Recipes

You know those restaurant dishes you think about for days after eating them? The ones that seem too complicated to make at home, so you just wait until you can go back?

That’s exactly how I felt about the La Scala chopped salad from Beverly Hills. For years, I thought it required some secret chef magic I’d never figure out. But here’s the thing—it’s actually one of the simplest salads to make. A handful of ingredients, all chopped fine, tossed in that signature dressing. The magic is in the details, not the difficulty.

The story goes that Chef Jean Leon created this salad back in the 1950s for Hollywood starlets who wanted something elegant they could eat without worrying about dropping food on their gowns . Marilyn Monroe and Elizabeth Taylor were fans . And yes, the Kardashians helped it go viral decades later .

The original combines iceberg and romaine lettuce, Italian salami, mozzarella, chickpeas, and that tangy mustard-Parmesan dressing. But once you understand the formula, you can riff on it endlessly. These 18 variations all honor that classic La Scala spirit—hearty, chopped fine, and absolutely satisfying.

1. The Original La Scala Chopped Salad

This is the one that started it all. Crisp lettuces, salty salami, creamy mozzarella, and protein-packed chickpeas all chopped fine and tossed in a red wine vinaigrette with Parmesan and a hint of mustard . Every bite has a little bit of everything.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 head iceberg lettuce, finely chopped
2. 1 head romaine lettuce, finely chopped
3. 1 can (15 oz) chickpeas, drained and rinsed
4. ¼ pound Italian salami, julienned
5. ¼ pound mozzarella cheese, shredded
6. For dressing: ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 cloves garlic minced, 3 teaspoons Dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper, ⅓ cup grated Pecorino Romano or Parmesan cheese

Recipe Steps:

1. In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, pepper, and grated cheese until well combined .
2. In a large bowl, combine the shredded iceberg, shredded romaine, chickpeas, salami, and mozzarella.
3. Pour the dressing over and toss gently to coat everything evenly.
4. Serve immediately with extra grated cheese on top if desired.

2. Classic With a Twist: Provolone Instead of Mozzarella

Some versions of the La Scala salad swap out the mozzarella for provolone, which brings a sharper, saltier flavor to the mix. It’s a small change that makes a big difference .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, finely chopped
2. ½ head iceberg lettuce, finely chopped
3. ½ cup chickpeas, drained and rinsed
4. ½ cup salami, finely chopped
5. ½ cup provolone cheese, finely chopped or shredded
6. ¼ cup grated Parmesan cheese
7. For dressing: ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon dried oregano, ¼ teaspoon salt, ¼ teaspoon black pepper

Recipe Steps:

1. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper .
2. In a large bowl, combine romaine, iceberg, chickpeas, salami, provolone, and Parmesan.
3. Drizzle the dressing over and toss thoroughly to coat evenly.
4. Serve immediately for best flavor.

3. The Kardashian-Favorite Version

This is the version that went viral on social media thanks to Kim Kardashian’s love for it. It stays true to the original but emphasizes the fine chopping technique that makes every forkful perfect .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 6

Ingredients:

• 1 head iceberg lettuce, finely chopped
• 1 head romaine lettuce, finely chopped
• 1 can (15 oz) garbanzo beans, drained and rinsed
• ¼ pound Italian salami, julienned
• 1 cup mozzarella cheese, grated
• For dressing: ⅓ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 teaspoon dry ground mustard, ¼ cup grated Parmesan cheese, kosher salt and black pepper to taste

Recipe Steps:

• In a large bowl, whisk together olive oil, red wine vinegar, dry mustard, Parmesan, salt, and pepper until well combined .
• Add the lettuces, salami, mozzarella, and garbanzo beans to the same bowl.
• Toss to coat everything evenly and adjust seasoning as needed.
• Serve with more Parmesan on top.

4. Marinated Chickpea Method

The secret here is letting the chickpeas soak up the dressing while you prep everything else. This extra step makes the beans burst with flavor in every bite .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 1 can (15 oz) chickpeas, drained and rinsed
2. 1 head iceberg lettuce, cored and finely chopped
3. 1 head romaine lettuce, cored and finely chopped
4. 6 ounces fresh mozzarella, grated
5. 4 ounces Genoa salami, cut into thin strips
6. For dressing: 3 tablespoons white wine vinegar, 1 teaspoon dry mustard, ½ teaspoon salt, ½ teaspoon finely ground pepper, ½ cup extra-virgin olive oil, ½ cup finely ground Parmesan cheese

Recipe Steps:

1. Make the dressing by whisking together vinegar, mustard, salt, and pepper. Slowly whisk in olive oil until emulsified, then stir in Parmesan .
2. Add chickpeas to a few tablespoons of dressing in a small bowl and set aside to marinate while preparing the rest.
3. On a large cutting board, chop lettuces very finely. Add mozzarella and salami and continue chopping to mix and further break down ingredients.
4. Transfer salad to a large bowl and toss with dressing to taste.
5. Mound salad on plates, make an indentation in the center, and pile the marinated chickpeas on top.

5. The 1989 LA Times Recreation

This version comes from a recipe Chef Jean Leon himself shared with the Los Angeles Times decades ago. It’s about as close to the original as you can get .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. ⅓ cup vegetable oil (or olive oil)
2. 2½ tablespoons red wine vinegar
3. 1 teaspoon dry mustard or ¾ teaspoon Dijon mustard
4. Salt and pepper to taste
5. 1 head iceberg lettuce, rinsed and finely chopped
6. ⅓ head romaine lettuce, rinsed and finely chopped
7. ¼ pound Italian salami, julienned
8. 1 cup shredded mozzarella cheese
9. 1 can (15½ oz) garbanzo beans, rinsed and well-drained
10. Chopped tomatoes for garnish (optional)
11. Shredded basil for garnish (optional)

Recipe Steps:

1. Combine oil, vinegar, mustard, salt, and pepper in a bowl. Whisk until well blended and set aside .
2. In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans.
3. Toss with vinaigrette to taste.
4. Garnish with tomato and basil if desired.

6. Extra Crunchy With Red Onion and Peppers

Sometimes the original needs a little extra crunch. Adding red onion and bell peppers gives this version more texture and a slight sweetness that balances the salty salami .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 1 head iceberg lettuce, finely chopped
2. 1 head romaine lettuce, finely chopped
3. 1 can chickpeas, drained and rinsed
4. ¼ pound salami, julienned
5. 1 cup shredded mozzarella
6. ½ red onion, thinly sliced
7. 1 red bell pepper, finely diced
8. For dressing: ⅓ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic minced, salt and pepper to taste, ¼ cup grated Pecorino Romano

Recipe Steps:

1. Whisk together all dressing ingredients in a small bowl.
2. In a large bowl, combine lettuces, chickpeas, salami, mozzarella, red onion, and bell pepper.
3. Pour dressing over and toss well to combine.
4. Serve immediately with extra cheese on top.

7. Lighter Version With Turkey

For days when you want something a little less heavy, swapping the salami for roasted turkey keeps all the satisfaction with a lighter feel. This version is popular among the health-conscious Hollywood crowd .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 2 heads iceberg lettuce, finely chopped
2. 2 cans garbanzo beans, drained and rinsed
3. 3 Roma tomatoes, finely diced
4. 1 English cucumber, finely diced
5. ¼ pound Genoa salami, finely diced
6. ¼ pound roasted turkey breast, finely diced
7. 6 mozzarella string cheeses, finely diced
8. 1 tablespoon red wine vinegar and 1 tablespoon olive oil for marinating beans
9. For dressing: ¼ cup red wine vinegar, 1 clove garlic crushed, 1 tablespoon dry mustard powder, 1 teaspoon flaky sea salt, 1 teaspoon Italian seasoning, black pepper to taste, ⅔ cup olive oil

Recipe Steps:

1. Drain and rinse chickpeas. Toss with 1 tablespoon red wine vinegar, 1 tablespoon olive oil, salt, and pepper. Let marinate while you chop everything else .
2. Finely dice all vegetables, meats, and cheese. Remember to leave chickpeas whole.
3. Make dressing by whisking mustard powder with red wine vinegar until dissolved. Add garlic, then slowly whisk in olive oil to emulsify. Add seasonings.
4. Toss salad with dressing just before serving. Don’t overdress—save extra for later.

8. Vegetarian Chickpea and Artichoke Version

Skip the meat and double up on the chickpeas and artichoke hearts. This version is so hearty you won’t miss the salami at all .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head iceberg lettuce, finely chopped
2. 1 head romaine lettuce, finely chopped
3. 2 cans chickpeas, drained and rinsed
4. 1 cup marinated artichoke hearts, chopped
5. 1 cup shredded mozzarella cheese
6. ¼ cup grated Parmesan cheese
7. For dressing: ⅓ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic minced, ½ teaspoon dried oregano, salt and pepper to taste

Recipe Steps:

1. Whisk together all dressing ingredients in a small bowl.
2. In a large bowl, combine lettuces, chickpeas, artichoke hearts, and mozzarella.
3. Pour dressing over and toss well.
4. Top with grated Parmesan and serve.

9. Spicy Pepperoncini Version

The tangy heat of pepperoncini cuts through the richness of the cheese and salami perfectly. This version has a little kick that keeps you coming back for more .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 2 heads iceberg lettuce, finely chopped
2. 2 cans chickpeas, drained and rinsed
3. ½ jar pepperoncinis, finely diced
4. ¼ pound Genoa salami, finely diced
5. 6 mozzarella string cheeses, finely diced
6. 1 tablespoon red wine vinegar and 1 tablespoon olive oil for marinating beans
7. For dressing: ¼ cup red wine vinegar, 1 clove garlic crushed, 1 tablespoon dry mustard powder, 1 teaspoon salt, 1 teaspoon Italian seasoning, black pepper, ⅔ cup olive oil

Recipe Steps:

1. Marinate chickpeas in red wine vinegar, olive oil, salt, and pepper while prepping.
2. Finely chop lettuce, pepperoncinis, salami, and mozzarella.
3. Make dressing by whisking mustard powder with vinegar, adding garlic, then slowly whisking in olive oil.
4. Combine everything in a large bowl and toss with dressing.
5. Serve immediately.

10. Sun-Dried Tomato and Basil Version

The sweetness of sun-dried tomatoes and freshness of basil take this salad in a slightly different direction while keeping the classic structure intact .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 6

Ingredients:

1. 1 head iceberg lettuce, chopped
2. 1 head romaine lettuce, chopped
3. 1 can chickpeas, drained and rinsed
4. ¼ pound Italian salami, chopped
5. ¼ pound mozzarella cheese, shredded
6. ½ cup sun-dried tomatoes in oil, drained and chopped
7. ¼ cup fresh basil, chopped
8. For dressing: ¼ cup olive oil, 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, ¼ cup grated Pecorino Romano

Recipe Steps:

1. Whisk together olive oil, red wine vinegar, mustard, salt, pepper, and cheese in a small bowl .
2. Place lettuce, chickpeas, salami, mozzarella, sun-dried tomatoes, and basil in a large bowl.
3. Drizzle dressing over and toss to coat.
4. Serve with extra cheese on top.

11. Garlic Lover’s Version

If you believe there’s no such thing as too much garlic, this one’s for you. Minced fresh garlic in both the dressing and the salad takes the flavor to another level .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 1 head iceberg lettuce, finely chopped
2. 1 head romaine lettuce, finely chopped
3. 1 can chickpeas, drained and rinsed
4. ¼ pound Italian salami, julienned
5. 1 cup shredded mozzarella
6. 2 cloves garlic, minced (for salad)
7. For dressing: ⅓ cup olive oil, 3 tablespoons red wine vinegar, 2 cloves garlic minced, 3 teaspoons Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, ⅓ cup grated Parmesan

Recipe Steps:

1. Make dressing by whisking all dressing ingredients together.
2. In a large bowl, combine lettuces, chickpeas, salami, mozzarella, and the extra minced garlic.
3. Pour dressing over and toss until everything is well coated.
4. Serve right away.

12. Balsamic Twist Version

Swapping the red wine vinegar for balsamic gives the dressing a slightly sweeter, more mellow flavor. It’s a small change that makes the salad feel completely different .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 6

Ingredients:

1. 1 head iceberg lettuce, shredded
2. 1 head romaine lettuce, shredded
3. 1 can chickpeas, drained and rinsed
4. ¼ pound Italian salami, chopped
5. ¼ pound mozzarella cheese, shredded
6. For dressing: ⅓ cup olive oil, 3 tablespoons balsamic vinegar, 2 cloves garlic minced, 3 teaspoons Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, ⅓ cup grated Parmesan

Recipe Steps:

1. Whisk together all dressing ingredients until well combined .
2. In a large bowl, combine lettuces, chickpeas, salami, and mozzarella.
3. Pour dressing over and toss gently to coat.
4. Serve immediately.

13. Romaine-Only Simple Version

Some days you just want to use what you have. This pared-down version uses only romaine and keeps everything else the same. It’s still absolutely delicious .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 2 heads romaine lettuce, rinsed and finely chopped
2. 1 can (15½ oz) garbanzo beans, rinsed and drained
3. ¼ pound Italian salami, julienned
4. 1 cup shredded mozzarella cheese
5. For dressing: ⅓ cup vegetable oil or olive oil, 2½ tablespoons red wine vinegar, 1 teaspoon dry mustard, salt and pepper to taste

Recipe Steps:

1. Combine oil, vinegar, mustard, salt, and pepper in a bowl. Whisk until well blended .
2. In a large bowl, combine romaine, salami, mozzarella, and garbanzo beans.
3. Toss with vinaigrette to taste.
4. Serve immediately.

14. Add-a-Protein Hearty Meal

Turn your La Scala salad into a complete dinner by adding grilled chicken, shrimp, or even a thin chicken paillard on top. This is how they serve it at the restaurant for a full meal .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 recipe original La Scala salad (see recipe #1)
2. 2 chicken breasts, pounded thin
3. Salt and pepper
4. 1 tablespoon olive oil
5. Optional: ½ pound grilled shrimp or 1 can good-quality tuna

Recipe Steps:

1. Prepare the La Scala salad according to the original recipe. Set aside.
2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat.
3. Cook chicken for 4-5 minutes per side until golden and cooked through.
4. Slice chicken thinly.
5. Divide salad among plates and top with sliced chicken (or your chosen protein).

15. Chopped Antipasto Style

This version leans into the Italian sub inspiration by adding classic antipasto ingredients like olives and pepperoncini. It’s like an Italian hoagie in salad form .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 head iceberg lettuce, shredded
2. 1 head romaine lettuce, shredded
3. 1 can chickpeas, drained and rinsed
4. ¼ pound Italian salami, chopped
5. ¼ pound mozzarella cheese, shredded
6. ½ cup kalamata olives, pitted and halved
7. ¼ cup pepperoncini, sliced
8. For dressing: ⅓ cup olive oil, 3 tablespoons red wine vinegar, 2 cloves garlic minced, 3 teaspoons Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, ⅓ cup grated Parmesan

Recipe Steps:

1. Whisk together all dressing ingredients.
2. In a large bowl, combine lettuces, chickpeas, salami, mozzarella, olives, and pepperoncini.
3. Pour dressing over and toss well.
4. Serve immediately.

16. Dairy-Free La Scala

Skip the cheese and this salad is still incredibly satisfying. The dressing provides plenty of flavor, and the chickpeas add enough richness that you won’t miss the dairy.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head iceberg lettuce, finely chopped
2. 1 head romaine lettuce, finely chopped
3. 1 can chickpeas, drained and rinsed
4. ¼ pound Italian salami, julienned
5. For dressing: ⅓ cup olive oil, 3 tablespoons red wine vinegar, 2 cloves garlic minced, 3 teaspoons Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, 2 tablespoons nutritional yeast (optional for cheesy flavor)

Recipe Steps:

1. Whisk together all dressing ingredients until well combined.
2. In a large bowl, combine lettuces, chickpeas, and salami.
3. Pour dressing over and toss to coat.
4. Serve immediately.

17. Cherry Tomato Burst Version

Adding sweet cherry tomatoes gives the salad little pops of juiciness that contrast beautifully with the salty salami and creamy cheese .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 head iceberg lettuce, shredded
2. 1 head romaine lettuce, shredded
3. 1 can chickpeas, drained and rinsed
4. ¼ pound Italian salami, chopped
5. ¼ pound mozzarella cheese, shredded
6. 1 pint cherry tomatoes, halved
7. For dressing: ⅓ cup olive oil, 3 tablespoons red wine vinegar, 2 cloves garlic minced, 3 teaspoons Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, ⅓ cup grated Parmesan

Recipe Steps:

1. Whisk together all dressing ingredients .
2. In a large bowl, combine lettuces, chickpeas, salami, mozzarella, and cherry tomatoes.
3. Pour dressing over and toss gently to combine.
4. Serve with extra Parmesan if desired.

18. Make-Ahead Meal Prep Version

This salad is perfect for meal prep because you can chop everything in advance and keep the dressing separate. It stays crunchy for days in the fridge .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 1 head iceberg lettuce, finely chopped
2. 1 head romaine lettuce, finely chopped
3. 1 can chickpeas, drained and rinsed
4. ¼ pound Italian salami, julienned
5. 1 cup shredded mozzarella cheese
6. For dressing: ⅓ cup olive oil, 3 tablespoons red wine vinegar, 2 cloves garlic minced, 3 teaspoons Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, ⅓ cup grated Parmesan cheese

Recipe Steps:

1. Chop all salad ingredients and store in an airtight container in the fridge for up to 3 days .
2. Prepare dressing and store in a separate jar in the fridge for up to a week.
3. When ready to eat, combine desired amount of salad with dressing and toss.
4. The chopped ingredients stay crunchy and fresh thanks to the fine chopping technique.