When you need a dose of sunny Southern California weather, this is the salad to make. La Scala’s chopped salad is a Beverly Hills legend for a reason: finely chopped lettuce, salami, mozzarella, chickpeas, all tossed in a garlicky Parmesan vinaigrette. It makes the GirlCarnivore rotation because that charcuterie situation keeps it interesting, and our version adds one move that takes it further—marinating those chickpeas in the dressing for 20 minutes first.
That’s the difference. Pour a third of the Parmesan dressing over the chickpeas, let them soak up all that tangy, garlicky goodness while you chop your lettuce. By the time you toss everything, those chickpeas have gone from basic to loaded with flavor.
The dressing pulls everything together: red wine vinegar, garlic, oregano, and Parmesan mixed right into the vinaigrette. Make it in a jar, marinate those chickpeas, toss. 45 minutes start to finish, and it tastes exactly like what made this salad famous.
🔪 Ingredients for La Scala Chopped Salad
Red Wine Vinaigrette
- Red wine vinegar: Bright and acidic; this salad depends on it
- Mustard powder: Helps the dressing emulsify without going creamy
- Garlic: Finely minced; sharp but not overpowering
- Dried oregano: Gives the dressing its Italian backbone
- Kosher salt & black pepper: Season until it tastes alive
- Extra virgin olive oil: Use one that’s clean and not bitter
- Finely grated Parmesan: Melts into the dressing for savory depth
Salad
- Chickpeas (garbanzo beans): Rinsed well to remove excess starch so the dressing clings
- Iceberg lettuce: Cold crunch that holds up to acid
- Romaine lettuce: Adds structure and bite
- Italian salami: Thinly sliced; salty fat is the point
- Mozzarella: Shredded for even distribution
- Red onion: Thin slices for bite without bullying the salad
Equipment
- Pint jar or small bowl (for dressing)
- Medium bowl (for marinating chickpeas)
- Large mixing bowl
- Sharp knife
- Salad spinner or a clean kitchen towel
📝 Step-by-Step Instructions: How to Make an Italian Chopped Salad
- Make the dressing.
Add the vinegar, mustard powder, garlic, oregano, salt, pepper, olive oil, and Parmesan to a pint jar. Seal and shake until fully combined and lightly thickened. - Marinate the chickpeas.
Add chickpeas to a medium bowl. Spoon in about one-third of the dressing and toss until evenly coated. Cover and refrigerate for 20 minutes. - Chop the lettuce.
Finely chop the iceberg and romaine into small, even pieces. This isn’t decorative—fine chop means better dressing coverage. - Assemble the salad.
Add the lettuce to a large bowl. Top with salami, mozzarella, red onion, and the marinated chickpeas. - Dress and toss.
Pour in the remaining dressing and toss until everything looks glossy and evenly coated. The salad is ready when the lettuce is shiny (not wet), the chickpeas are fully seasoned, and every scoop gets crunch, salt, and fat. If it looks soupy, stop and drain before serving.
💡 Meat Nerd Tips
- Marinating the chickpeas first prevents bland bites and overdressed lettuce
- Fine chopping isn’t optional – it’s the entire reason this chopped salad works
- Iceberg matters here. It stays crisp where softer greens collapse, but be sure to dry the lettuce completely, or the dressing won’t cling
- Use finely grated Parmesan, so it disappears into the vinaigrette
- Chill the lettuce before chopping for extra crunch – the best!
- Shake or whisk the dressing again before serving, if it separates
- Toss right before serving; this salad wilts quickly if it’s sitting dressed
🔄 Substitutions & Variations
- Mozzarella: Swap shredded for diced if you want firmer bites
- Lettuce: All iceberg for max crunch or all romaine for more structure
- Heat: Add chopped pepperoncini or a pinch of crushed red pepper
- Protein: Grilled chicken, sliced steak, or rotisserie chicken all work
🍽️ How to Serve La Scala Chopped Salad
This salad likes rich food nearby.
- As a starter with grilled steak, chicken, or fish
- Alongside Italian mains like meatballs or chicken parm
- Turn it into lunch with added protein and crusty bread
- Perfect for warm-weather dinners when you want a refreshing bite
🧊 Storage & Make Ahead
- Store chopped lettuce and toppings separately for up to 2 days
- Marinate chickpeas up to 4 hours ahead for a deeper flavor
- Once dressed, serve immediately for the best crunch
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La Scala Chopped Salad Recipe with Marinated Garbanzo Beans
Recommended Equipment
- Pint jar or small bowl for dressing
- Medium bowl for marinating chickpeas
- Large mixing bowl
- Salad spinner or a clean kitchen towel
Ingredients
Dressing:
- ¼ cup red wine vinegar
- 1 teaspoon mustard powder
- 1 garlic clove minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup extra virgin olive oil
- ⅓ cup grated Parmesan
Salad:
- 15 oz can chickpeas, rinsed and drained
- 4 cups iceberg lettuce finely chopped
- 4 cups romaine lettuce finely chopped
- 1 cup italian salami thinly sliced
- 1 cup shredded mozzarella cheese
- ½ cup thinly sliced red onion
Instructions
Make the Dressing
- Add the red wine vinegar, mustard powder, garlic, oregano, salt, pepper, olive oil, and Parmesan to a pint jar.
- Seal the lid. Shake until the dressing looks even.
Marinate the Chickpeas
- Add the chickpeas to a medium bowl. Spoon in about one third of the dressing.
- Stir until coated. Cover and refrigerate for 20 minutes.
Toss the Salad and Serve
- Chop the iceberg and romaine into small pieces. Add them to a large bowl.
- Add the italian salami, shredded mozzarella, red onion and marinated chickpeas to the bowl.
- Pour in the remaining dressing. Toss until coated.
- This is where you can serve the salad family style from a large bowl OR choose to present it like the famous restaurant by pressing it into a small bowl before turning it out onto a plate and placing a black olive in the center of the dome.
Notes
- Marinate the chickpeas first. This seasons the salad from the inside out and prevents bland bites under dressed lettuce.
- Dry the lettuce completely. Wet greens = diluted dressing and limp texture. A spinner matters here. After drying, chill them for 30 minutes for the best crunch.
- Chop finely and evenly. This is a true chopped salad; smaller pieces mean better coverage with the dressing and balanced bites.
- Use finely grated Parmesan. It dissolves into the vinaigrette instead of clumping.
- Dress right before serving. Toss only when you’re ready to eat to keep the lettuce crisp.
- Stop if it looks soupy. The salad should look glossy, not sopping wet. Drain excess dressing if needed.
Nutrition
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❓ FAQs
Yes. Up to 4 hours adds flavor without turning them soft.
Iceberg brings crunch; romaine adds structure. Together, they hold the dressing without going limp.
Prep everything ahead, but toss with dressing right before serving.
Stack, slice into thin ribbons, then cross-cut into small pieces for even bites. Or go all Swedish Chef, whatever gets the job done.
You can, but you’ll lose the sharp, Parmesan-forward flavor that makes this salad worth making.
Yes. The classic salad contains no gluten. Just double-check your salami and Parmesan to confirm there are no added fillers.
