The La Scala Salad, famous for its balance of flavors and finely chopped ingredients, is packed with garbanzo beans, cheese, and salami in a tangy mustard vinaigrette. Originating at the La Scala restaurant in Beverly Hills, California, it’s easy to make this iconic salad at home with simple ingredients.
Jean Leon, the founder of the La Scala restaurant in Beverly Hills, California, created the La Scala Salad in the 1950s. Made with a balance of savory, creamy, and tangy flavors, this consistently delicious chopped salad is loved by both locals and visitors alike and is even rumored to be a favorite among the Kardashian clan.
The salad consists of romaine and iceberg lettuce, chickpeas, salami, shredded mozzarella cheese, and thinly sliced red onion, all tossed in a tangy dijon vinaigrette. I liken it to an Italian sub sandwich, minus the bread.
Altogether it takes me about 15 minutes to make this salad. You can buy pre-chopped and washed lettuce, but I find that washing and drying my own lettuce (using a salad spinner) and then storing it in ziplock bags prolongs its freshness.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Olive oil – Choose an olive oil that you enjoy the taste of. Typically, higher-quality olive oils deliver better taste.
- Red wine vinegar – Traditionally, red wine vinegar is used to make the vinaigrette, but apple cider vinegar can be used as a substitute.
- Dijon mustard
- Parmesan cheese
- Italian seasoning and Black pepper – To season the dressing
- Lettuce – For this recipe, we’re using both iceberg and romaine lettuce.
- Chickpeas – Drained and rinsed. No need to rinse or smash.
- Salami – Choose your fav.
- Mozzarella cheese – Freshly shredded mozzarella cheese will taste the creamiest, but pre-shredded cheese will also work.
- Red onion – Optional.
Some optional additions may include any of the following: grilled chicken, hard-boiled eggs, cherry tomatoes, cucumbers, avocado, pepperoncini, black olives, or fresh lemon juice.
How to Make the Famous La Scala Salad:
- Whisk together the olive oil, red wine vinegar, dijon mustard, grated Parmesan cheese, Italian seasoning, and black pepper in a jar and cover with a tight-fitting lid. Shake vigorously until combined.
- In a large bowl, toss the chopped lettuce, chickpeas, salami, mozzarella cheese, and onion.
- Just before serving, toss the salad with the desired amount of vinaigrette and enjoy immediately!
Storage and Leftovers
- Serving: This salad is definitely best when served just after being tossed with the vinaigrette.
- Storage: The vinaigrette can be stored in an airtight container in the fridge for up to 10 days. The salad can be stored in a separate, airtight container in the fridge for up to 2 days.
More Salad Recipes
- Cherry Tomato Salad
- Caesar Salad Recipe
- Cobb Salad Recipe
- Grinder Salad
- Israeli Salad
- Nicoise Salad
- Easy Tomato Salad Recipe
- Green Goddess Salad
RECIPE CARD
La Scala Salad
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoon Dijon mustard
- 2 tablespoon Parmesan cheese - freshly grated
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 head romaine lettuce - (about 4 cups), chopped
- ½ head iceberg lettuce - (about 4 cups), chopped
- 1 (15-ounce) can chickpeas - drained and rinsed
- 1 (¼-pound) package salami - sliced into strips
- 1 cup mozzarella cheese - freshly shredded
- 1 small red onion - cut in half and thinly sliced
Instructions
- Add the olive oil, red wine vinegar, dijon mustard, Parmesan cheese, Italian seasoning, and black pepper to a jar or container and cover with an air-tight lid. Shake well to combine.
- Toss the romaine, iceberg, chickpeas, salami, mozzarella, and onion together in a large bowl.
- Just before serving, drizzle the salad with the desired amount of vinaigrette and toss well to coat. Serve immediately with freshly grated Parmesan, if desired.
Jessica’s Notes
- This salad is best served immediately.
- Storage: The vinaigrette can be made in advance and stored in an airtight container for up to 10 days. Shake well before using. The salad can be stored separately in an airtight container in the refrigerator for up to 2 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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