Can you believe we’re already 28 episodes into the Hungry Lady Salad series? What started as a simple idea — to make salads that are satisfying, craveable, and far from boring — has turned into something really special. And today’s recipe feels like a bit of a milestone. We’re taking a trip (in salad form) to Beverly Hills, California, home to the iconic La Scala restaurant.

La Scala is known for their now-famous chopped salad — a dish so beloved, it’s said to be a regular order for celebrities, including the Kardashians. But don’t let that intimidate you. This salad isn’t about glamor, it’s about flavor. It’s hearty and savory, creamy and crunchy, and the best part? You don’t need a plane ticket or a reservation to enjoy it.

This version pays tribute to the original with a few tweaks to make it pantry- and weeknight-friendly. It comes together in one bowl, takes just minutes to make, and tastes like an Italian sub had a very delicious, very fresh salad moment. Whether you’re serving it at a dinner party or just want something no-fuss for lunch, this is one to keep in your back pocket.

😍 Why You’ll Love My Take On The Famous La Scala Chopped Salad

This is one of those recipes that feels like more than the sum of its parts. The ingredients are simple—lettuce, beans, cheese, and salami—but when they come together with that zingy vinaigrette, it transforms into something deeply satisfying. The texture is everything: crisp lettuce, tender beans, chewy salami, and a generous amount of shredded cheese that melts just slightly into the dressing.

It’s also wildly efficient. Everything gets tossed in one bowl, and the chopping is minimal. The dressing is punchy and bright with red wine vinegar and mustard, and it’s versatile enough to work on any leafy salad you’re making. Plus, it keeps well, so leftovers are fair game. This is the kind of salad that makes you excited to eat salad.

🗒️ Ingredients

Iceberg lettuce – Brings the crunch and classic chopped salad texture.

Italian salami – Adds salty, savory richness and turns this salad into a meal.

Mozzarella cheese – Soft and mild, it balances the tangy dressing beautifully.

Garbanzo beans (chickpeas) – Hearty, creamy, and great for texture and protein.

Olive oil – The base of our simple vinaigrette; smooth and flavorful.

Red wine vinegar – Sharp and punchy, it gives the dressing its signature bite.

Dijon mustard – For tang and a bit of heat; dry mustard works too if you prefer.

Salt + black pepper – Essential seasoning to round everything out.

Grated pecorino or parmesan – Salty, nutty cheese that gives a savory finish.

👩‍🍳 How to Make The Famous La Scala Chopped Salad

🥣 In a large serving bowl, whisk together the olive oil, red wine vinegar, mustard, salt, pepper, and pecorino until well blended.

🥬 Add in the chopped lettuce, salami, mozzarella, and garbanzo beans.

🤲 Toss everything together until evenly coated with dressing.

🧀 Finish with extra grated cheese and a few cracks of black pepper. Serve immediately!

🥳 Enjoy!

🎩 Tips and Tricks

• Chop the lettuce finely for that signature “chopped salad” texture.
• Toss just before serving to keep the lettuce crisp.
• Use a block of mozzarella and shred it yourself—it melts into the dressing just enough to feel extra creamy.

🌟 Variations

Antipasto-style: Add olives, artichoke hearts, or roasted red peppers.

Deluxe version: Use a mix of iceberg and romaine for extra crunch and color.

Protein boost: Add grilled chicken or tuna for a heartier main meal.

🤲 Substitutions

• I like the Italian Dry Boar’s Head Salami pictured here, but any salami you like will work.
• At La Scala, they use dry mustard for the dressing. I call for Dijon mustard here since it’s something most of us have on hand already. If you’re using dry mustard, use 1 teaspoon.
• Pepperoni would make a good substitute for salami in this salad.
• Parmesan or Pecorino can be used.
• Romaine lettuce can be used for all or part of the salad.
• If you want to add veggies, roasted red peppers and/or tomatoes work well.
• Vegetarian: Omit the salami to make this salad completely vegetarian.
• Antipasto: Add in some olives and artichoke hearts to give this salad more of an antipasto twist.

📓 Best served with

• Warm crusty bread or garlic knots
• A sparkling lemonade or chilled glass of rosé
• A simple tomato basil soup

👝 How to Store Leftovers

Store any leftovers in an airtight container in the fridge for up to 2 days. The lettuce may lose some crunch over time, so if you’re prepping ahead, keep the dressing separate and toss just before eating.

🧠 Common Questions