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.