La Scala-Style Chopped Salad

La Scala-Style Chopped Salad
🥗 ☀️ 🌴 🥗
Mozzarella, Salami, Garbanzo Beans

The chopped salad that originated at La Scala in Beverly Hills in the late 1950s was perfectly suited to its place and time. This was an era when Hollywood power lunches blurred into cocktails, dinner reservations stretched late into the evening, and dining out was as much about seeing and being seen as it was about the food. At tables filled with actors, producers, agents, and socialites, nobody wanted to wrestle with oversized lettuce leaves while carrying on a conversation.

La Scala’s answer was deceptively simple: chop everything into bite-sized pieces, toss it with a bright vinaigrette, and make every forkful complete before it ever reached the table. The result was a salad that felt effortlessly polished—easy to eat, easy to share, and perfectly aligned with the relaxed sophistication that defined Los Angeles dining. More than half a century later, that simple idea remains as appealing as ever.

The Original Chopped Salad

The classic version is intentionally simple and tightly structured:

Shredded iceberg and romaine
Julienne salami
Shredded mozzarella
Garbanzo beans
Tangy Italian-style vinaigrette

Everything is cut small so it blends into a cohesive mix. The garbanzo beans add a soft, nutty creaminess and a bit of structure, rounding out the sharper edges of the salami and dressing. The salami brings salt and depth, and the cheese adds a mild richness. The greens are finely shredded so they integrate rather than act as a base.

La Scala-Style Chopped Salad

My Version Inspired by That Format

I keep the same chopped structure but opened it up slightly with more brightness and a fuller mix of ingredients.

Base
Shredded romaine, 2 cups
Shredded iceberg, 2 cups

Core components (heavier portion)
Shredded mozzarella, 1 cup
Julienne dry salami, about 3 – 4 oz.
Garbanzo beans, 1 can rinsed

This stayed closest to the original idea, just a bit more generous with the core components.

Accent ingredients (lighter addition)
Diced peeled Roma tomatoes (2)
Thinly sliced scallions (1 or 2)
Thinly sliced pepperoncini (3 or 4)

These were added in smaller proportion to lift the base rather than redefine it. Tomatoes brought juiciness and acidity, pepperoncini added a briny edge, and scallions gave a clean sharp bite that kept the salad from feeling too dense.

Crouton Crumbles
For added crunch, sauté dried bread crumbles in a little bit of butter. Season with paprika and salt. Serve on the side.

Parmesan Vinaigrette

5 T. olive oil
2 1/2 T. red wine vinegar
1 small garlic clove, minced
1 1/2 t. dijon mustard
1/4 c. grated parmesan
pinch msg
salt and pepper to taste

Place the olive oil, red wine vinegar, garlic, Dijon mustard, Parmesan, MSG, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until the dressing is well blended and slightly emulsified.

The vinaigrette can be prepared up to 1 hour ahead and left at room temperature to allow the flavors to meld. Shake occasionally.

Serving Style

Place the lettuces in the bottom of a serving bowl, then neatly arrange the remaining ingredients on top so each component is visible and distinct. The layered presentation creates a colorful, almost jaunty display—salami, cheese, garbanzo beans, and vegetables sitting clearly over the greens rather than disappearing into a mix.

The salad is tossed and dressed at the table just before serving, keeping it lively, evenly coated, and freshly integrated. Crouton crumbles are served alongside as an optional crunchy topping.

🌴 ☀️ We Love LA! ☀️ 🌴

Do you love old school cookery? Try this Old School House Salad, the kind my mom served in the 60s and early 70s.