Irresistible La Scala Chopped Salad Recipe

La Scala Chopped Salad Recipe is the answer for those nights when you want something fresh and filling, but you do not want to cook a whole production. You know the vibe: you are hungry, you want crunch, you want something that feels kind of fancy, and you also want it on the table fast. This is that salad. It is bold, tangy, and super satisfying because every bite has a little of everything. I started making it at home after paying restaurant prices a few too many times, and honestly, it hits the spot every single time. Let me walk you through exactly how I make my copycat version, with a few easy options if you need swaps or extra protein.

Ingredients You’ll Need for the Famous Italian Chopped Salad

This salad is all about simple ingredients that turn into something way bigger than the sum of its parts. The most important thing is that everything gets chopped small, so you get that signature scoopable, tossable texture.

Here is what I use for my La Scala Chopped Salad Recipe at home:

• Romaine lettuce (the crunch is everything)
• Salami (classic, but you can swap it later if needed)
• Mozzarella (I like a low moisture mozzarella, diced)
• Chickpeas (garbanzo beans), marinated if you have time
• Parmigiano Reggiano (shaved or finely grated)
• Red onion (a little goes a long way)
• Optional add ins: tomatoes, artichokes, pepperoncini

If you are a salad person like me, you will probably also love this super crunchy chopped situation: bacon ranch chopped salad. It is a totally different flavor profile, but it scratches the same itch.

The Secret to Leon’s Dressing: A Tangy Red Wine Vinaigrette

The dressing is what makes this taste like the restaurant version. It is tangy, a little punchy, and it clings to everything in the best way. I keep it straightforward and taste as I go because different vinegars can be slightly stronger or milder.

My go to vinaigrette formula: red wine vinegar, olive oil, Dijon mustard, garlic, salt, pepper, and a tiny pinch of sugar to round it out. Some people add a little dried oregano too, and I will not argue with that.

My best advice is to whisk the vinegar, mustard, garlic, salt, and pepper first. Then slowly stream in the olive oil while whisking. If you toss everything in at once, it still works, but the texture is smoother when you build it in steps.

Also, make it, then taste it after 5 minutes. The garlic wakes up a little as it sits. If it feels too sharp, add a touch more olive oil. If it feels flat, add a tiny splash more vinegar and a pinch of salt.

How to Prepare the Signature Marinated Garbanzo Beans

Okay, these are the quiet hero. Regular chickpeas are fine, but marinating them for even 15 to 30 minutes makes the whole bowl taste more “done,” like a real deli style salad.

Drain and rinse canned chickpeas, then toss them with a spoonful of red wine vinegar, a drizzle of olive oil, a pinch of salt, pepper, and a little dried oregano. If I have it, I add a tiny bit of minced garlic or a shake of garlic powder. Then I let them sit while I chop everything else.

If you are meal prepping, you can marinate the chickpeas the night before. They get even better. This is the same trick I use for other salads too, like this creamy but still fresh chickpea avocado feta salad.

Step-by-Step Instructions: Mastering the Uniform Chop Technique

This is where the magic happens. The “chopped” part is not just a cute name. The tiny pieces make the salad feel restaurant style and super easy to eat.

My step by step:

1) Wash and dry your romaine really well. More on that in the next section, but seriously, dry lettuce matters.
2) Stack a few romaine leaves at a time, roll them up loosely, then slice into thin ribbons. Turn and chop again so it is not long shreds.
3) Dice the salami into small bits. Same for the mozzarella. You want them close in size to the chickpeas.
4) Slice red onion very thin, then chop it down a bit so you do not bite into a huge onion chunk.
5) Add everything to a big bowl, drizzle dressing, and toss like you mean it. Then add Parmesan and toss again.

The goal is a bowl where every forkful is balanced. If you do it right, you get crunch, salt, creaminess, and tang all at once. This is the core of the La Scala Chopped Salad Recipe experience.

Chef’s Pro Tips for the Crispiest Restaurant-Style Lettuce

I am not a professional chef, but I have learned the hard way that soggy lettuce can ruin the whole thing. The good news is it is easy to fix.

My crisp lettuce routine:

Rinse the romaine, then spin it dry. If you do not have a salad spinner, pat it dry with clean kitchen towels or paper towels. If I have time, I chill the dried romaine in the fridge for 15 minutes before assembling. Cold lettuce stays crisp longer once it is dressed.

One more thing: do not dress the whole bowl if you know you will have leftovers. Dress what you will eat now, store the rest dry, and it will stay way nicer.

Ingredient Substitutions: Making it Vegetarian, Dairy-Free, or Low-Carb

This salad is flexible, which is probably why it keeps going viral. You can keep the vibe while adjusting it to what you actually eat.

Easy swaps:

Vegetarian: skip salami and add extra chickpeas, or use chopped roasted mushrooms for a savory bite.
Dairy-free: skip mozzarella and Parmesan, and add extra olives or a little avocado for richness.
Low-carb: reduce or skip chickpeas, and add more romaine plus extra salami or another protein.

If you love bright, simple salads that are naturally easy to adjust, you might like my warm weather go to: easy cucumber dill salad. Totally different, but super refreshing next to anything grilled.

High-Protein Variations: Adding Grilled Chicken, Turkey, or Tuna

If you want to turn this into a full meal, protein is the move. The base flavors are salty and tangy, so they play nicely with a lot of options.

My favorites:

Grilled chicken: slice it thin, then chop it so it matches the salad texture. Even store bought rotisserie works in a pinch.
Turkey: chopped deli turkey is fast, or leftover roasted turkey is amazing here.
Tuna: use a good quality canned tuna, drained well. Toss it with a little vinaigrette first so it does not feel dry.

If you are already in a meal prep mindset, you might also enjoy this jar friendly lunch idea: chicken caesar pasta salad mason jar recipe.

Beyond the Original: Adding Tomatoes, Artichokes, and Pepperoncini

This is where you can make it your own without losing what makes it special. I do this depending on what is in my fridge and what kind of mood I am in.

My add in notes:

Tomatoes: use grape or cherry tomatoes, and slice them so they do not take over the bowl.
Artichokes: marinated artichoke hearts are my weakness. Chop them up and add a handful.
Pepperoncini: this adds tang and a tiny bit of heat. Chop a few and add a splash of the brine if you like it punchy.

Just remember the chopped rule. Big pieces make it feel like a regular salad. Small pieces make it feel like the La Scala Chopped Salad Recipe you came here for.

How to Assemble the Iconic “Composed” Plating Presentation

At home, I usually toss everything in a big bowl and call it a day. But if you want that iconic restaurant look, you can do a composed plate that feels fancy with basically no extra effort.

Start with a wide shallow bowl or platter. Pile chopped romaine in the center. Then arrange the salami, mozzarella, chickpeas, and onion in little sections around the top. Drizzle dressing lightly over everything, then finish with Parmesan.

When you bring it to the table like that, everyone goes quiet for a second and then asks if you are hosting something. It is that kind of salad.

Meal Prep and Storage: How to Keep Chopped Salad Fresh for Days

This salad is great for meal prep, but only if you store it the right way. The biggest enemy is moisture.

My storage method:

Keep chopped romaine in a container lined with a paper towel. Store the dressing in a separate jar. Keep chickpeas, cheese, and salami together in their own container if you want to be extra organized. Then assemble portions as needed.

If you already dressed it, it is best eaten within a day. Undressed components can last 3 to 4 days, depending on how fresh your lettuce was.

What to Serve with Your Viral La Scala Copycat Recipe

Because it is hearty, you do not need much. But pairing it with something warm is a really nice contrast.

Simple ideas:

Soup and salad is always a win. Garlic bread or a toasted baguette is great too. If you are hosting, a pasta dish on the side makes it feel like a full Italian style spread.

If you want another bold, crowd pleasing salad for the table, this one has major potluck energy in the best way: divorce salad recipe.

Health and Nutrition: Calories and Macros of the Kardashian Salad

People love calling this the Kardashian salad, and honestly, I get why it has that reputation. It is a chopped salad that feels light but still satisfies, especially when you keep the portion balanced.

Calories and macros can vary a lot depending on how much salami, cheese, and dressing you use. Here is a realistic at home range for a solid dinner sized bowl.

For a typical serving made with romaine, salami, mozzarella, chickpeas, Parmesan, and a reasonable amount of vinaigrette, you are often looking at roughly 450 to 650 calories. Protein can land around 18 to 30 grams, and it goes up fast if you add chicken or tuna. If you want it lighter, use a bit less cheese and dressing, and lean into extra romaine and onions for volume.

Common Questions

Can I make La Scala Chopped Salad Recipe ahead of time?

Yes. Chop everything and store it separately, especially the lettuce and dressing. Toss right before eating for the best crunch.

What is the best lettuce for this salad?

Romaine is the classic because it stays crisp. If you mix in a little iceberg, it gets even crunchier.

Do I have to use salami?

No. You can use turkey, chicken, tuna, or even skip meat and add more chickpeas. It is still delicious.

Why does my chopped salad get watery?

Usually it is wet lettuce or dressing sitting too long. Dry your romaine really well and keep dressing separate until serving.

How do I keep the flavor bold without adding more salt?

Add more vinegar, a little pepperoncini brine, or extra Parmesan. Acid and sharp cheese help a lot without making it overly salty.

A Fresh Salad You Will Actually Crave Again

If you try this at home, you will see why it keeps trending. The whole point of La Scala Chopped Salad Recipe is that it is easy, crunchy, and weirdly addictive, like you keep going back for just one more bite. I shared my favorite method, but do not be afraid to tweak it to your taste and your fridge. And if you want to compare versions, I found this helpful reference for the Famous La Scala Chopped Salad Recipe – What Molly Made when I was testing dressings and ratios. Now grab a big bowl, chop everything small, and make yourself the kind of lunch that feels like you ordered it from your favorite spot.

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