The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
I stumbled across this salad years ago after seeing it all over Pinterest and immediately understanding why people lose their minds over it. La Scala is a legendary Beverly Hills bistro, and their chopped salad has been a celebrity staple for decades — but once the Kardashians made it their go-to lunch order, the internet collectively needed to recreate it at home. So I did. And honestly? It lives up to every bit of the hype.
What makes it so special is the combination of textures and that tangy, garlicky house dressing. It’s hearty enough to be a full meal but light enough that you never feel weighed down after eating it. I’ve made it at least once a week ever since my first attempt, and my family requests it constantly.
Quick Recipe Info
This comes together so fast that it’s become my default “I need a real meal but I have 15 minutes” solution. The dressing is the heart of the whole thing, so don’t skip making it from scratch — it takes less than five minutes and makes all the difference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Calories: ~380 per serving
- Protein: ~22g per serving
- Gluten-Free: Yes
- Dairy-Free: No
- Vegan: No
- Meal Prep Friendly: Yes
Why You’ll Love This Recipe
Once you make this once, it replaces half your weekly meal rotation. The flavors are bold, the ingredients are simple, and it genuinely tastes like something from a restaurant — not a sad desk salad.
- High in protein from salami and chickpeas
- Ready in 15 minutes with zero cooking required
- Meal prep friendly — dressing keeps separately for up to a week
- Naturally gluten-free
- Crowd-pleasing for both lunch and dinner
- Budget-friendly compared to actually eating at La Scala (significantly)
- Layered with textures — crunchy, chewy, creamy, tangy all at once
Ingredients You’ll Need
Everything in this salad earns its place. There are no filler vegetables here — every ingredient contributes to that signature La Scala flavor profile that makes the copycat so recognizable.
Iceberg Lettuce – 1 medium head, finely chopped
Iceberg is non-negotiable here. It provides the crisp, cold crunch that makes this salad so refreshing and holds up well against the dressing without wilting. Chop it into small, uniform pieces so every bite has the same texture.
Radicchio – 1 small head, finely chopped
Radicchio adds a slightly bitter, peppery contrast that balances out the richness of the salami and cheese. It also gives the salad that beautiful purple-and-white speckled look that photographs so well. Chop it as finely as the iceberg.
Garbanzo Beans (Chickpeas) – 1 can (15 oz), drained and rinsed
This is what makes the salad genuinely filling. The chickpeas add plant-based protein and a soft, creamy texture against all the crunch. Pat them dry after rinsing so they don’t water down the dressing.
Italian Salami – 4 oz, thinly sliced and cut into strips
Salami is the savory backbone of this recipe. Use a good-quality dry Italian salami and slice it thin, then stack the slices and cut them into julienne strips. It adds a salty, slightly fatty depth that makes the whole salad feel substantial.
Provolone Cheese – 4 oz, cut into small cubes or thin strips
Provolone melts slightly into the dressing and creates little pockets of creamy, mild flavor throughout. Cut it into similar-sized strips as the salami for even distribution. Avoid pre-shredded — it doesn’t have the same texture.
Fresh Parsley – ¼ cup, finely chopped
Parsley might seem like an afterthought, but it adds a fresh, green brightness that lifts the whole dish. Use flat-leaf Italian parsley if possible — it’s more flavorful than curly.
For the Dressing:
Olive Oil – ⅓ cup
Use a good-quality extra-virgin olive oil since it’s the base of the dressing and you’ll taste it. It creates that silky, restaurant-quality coating on every piece of lettuce.
Red Wine Vinegar – 3 tablespoons
This is what gives the dressing its signature tangy punch. Red wine vinegar is essential — don’t substitute white wine vinegar or apple cider here. It changes the flavor profile significantly.
Dijon Mustard – 1 teaspoon
Dijon acts as an emulsifier to keep the dressing from separating while adding a subtle sharpness. It’s a small amount but makes the dressing noticeably smoother and more cohesive.
Garlic – 2 cloves, minced or pressed
The garlic is bold and very present in this dressing — that’s intentional. It’s one of the most recognizable elements of the La Scala copycat. Don’t reduce it unless you have a truly strong aversion to garlic.
Dried Oregano – 1 teaspoon
Oregano gives the dressing that Italian-American diner quality. It blooms in the olive oil and vinegar mixture and adds an herby, earthy note throughout.
Salt and Black Pepper – to taste
Season aggressively. The dressing should taste bold on its own since it gets diluted once it hits a full salad bowl.
Optional Add-Ins
- Sun-dried tomatoes — adds sweetness and chewiness
- Pepperoncini — for a spicy, briny kick
- Artichoke hearts — makes it even more filling and adds a mild, savory flavor
How to Make It
This salad comes together in three simple stages — prep the vegetables, make the dressing, then toss everything together right before serving. I always make the dressing first so the flavors have a few minutes to meld while I chop.
Step 1: Make the Dressing
In a small bowl or jar, combine ⅓ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 2 minced garlic cloves, and 1 teaspoon dried oregano. Whisk vigorously until emulsified and slightly creamy, then season generously with salt and black pepper. Set aside and let it sit while you prep everything else — the garlic gets more fragrant as it rests.
Step 2: Chop the Greens
Cut your iceberg lettuce in half, remove the core, and chop it into small, roughly ½-inch pieces. Do the same with the radicchio, chopping it finely so it disperses throughout the salad rather than sitting in clumps. Add both to a large mixing bowl — you want plenty of room to toss everything comfortably.
Step 3: Prep the Salami and Provolone
Stack the salami slices a few at a time and cut them into thin strips, about ½ inch wide. Do the same with the provolone, or cut it into small cubes if you prefer a chunkier texture. Add both to the bowl with the lettuce.
Step 4: Add the Chickpeas and Parsley
Drain and rinse the chickpeas thoroughly, then spread them on a paper towel and pat dry. Moisture on chickpeas will dilute the dressing. Add them to the bowl along with ¼ cup finely chopped fresh parsley.
Step 5: Dress and Toss
Pour the dressing over the salad and toss everything together thoroughly. You want every piece of lettuce, every strip of salami, and every chickpea coated. Taste and adjust seasoning — sometimes it needs an extra pinch of salt or a tiny splash more vinegar. Serve immediately for the best crunch.
Nutrition Breakdown
This salad manages to feel light and refreshing while still keeping you full for hours, which is a rare combination. It’s become my go-to when I want to eat something genuinely nourishing without spending an hour in the kitchen.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~380 |
| Protein | ~22g |
| Carbohydrates | ~24g |
| Fat | ~24g |
| Fiber | ~6g |
| Sugar | ~4g |
The protein comes from two solid sources — the Italian salami and the chickpeas — which is why this salad holds you over much longer than a typical green salad. The chickpeas also contribute most of the fiber, which slows digestion and keeps hunger at bay. The olive oil provides heart-healthy monounsaturated fats that help your body absorb the fat-soluble nutrients from the vegetables. It works equally well as a standalone lunch or as a side alongside grilled chicken or soup for dinner.
Substitutions and Variations
I’ve made this salad for guests with different dietary needs, and it adapts really well. The core flavor profile stays intact even with a few swaps.
Instead of Salami
Turkey pepperoni or diced grilled chicken breast work beautifully if you want something lighter. For a vegetarian version, add extra chickpeas and a handful of kalamata olives for the same savory, salty hit that salami provides.
Instead of Provolone
Fresh mozzarella cut into small cubes gives a creamier, milder result. Pecorino Romano shaved thin adds a sharper, saltier note if you want more intensity. Both work well with the dressing.
Instead of Radicchio
If you can’t find radicchio, a small head of red cabbage finely shredded gives a similar crunch and color. It’s slightly less bitter but still adds that beautiful purple contrast to the iceberg.
For a Lighter Dressing
Use 2 tablespoons olive oil and 2 tablespoons red wine vinegar, and add a tablespoon of water to thin it slightly. It’s a bit less rich but still coats the salad well.
Meal Prep Tips
This is one of the best salads for meal prepping because the sturdy iceberg doesn’t wilt quickly, and most components can be prepped days ahead. My Sunday routine includes making a big batch so lunches are sorted for the week.
Chop the lettuce and radicchio and store them together in an airtight container lined with a paper towel — it absorbs excess moisture and keeps everything crisp for 3–4 days. Store the salami, provolone, and chickpeas separately in small containers. Make the dressing and keep it in a sealed jar in the fridge for up to 7 days (shake before using). When you’re ready to eat, assemble individual portions and dress them right before serving.
Easy Variations
The base recipe is perfect as-is, but I’ve experimented with a few spins that have become favorites in their own right.
Higher Protein Version
Double the salami to 8 oz and add a diced hard-boiled egg per serving. This brings each portion up to around 30–35g of protein, which makes it ideal as a post-workout meal or a particularly hungry lunch.
Vegetarian Version
Skip the salami entirely and replace it with ½ cup of kalamata olives, a handful of sun-dried tomatoes, and an extra can of chickpeas split across four servings. The olives provide the savory, salty depth that salami would normally bring.
Spicy Version
Add ½ cup sliced pepperoncini and a pinch of crushed red pepper flakes to the dressing. It gives the whole salad a gentle heat that builds beautifully against the tangy vinaigrette.
Italian Antipasto Version
Add marinated artichoke hearts, roasted red peppers, and a few slices of capicola alongside the salami. It becomes a charcuterie-board-meets-salad situation that’s genuinely impressive to serve at a dinner party.
Serving Ideas
This salad is complete on its own as a lunch, but it also plays well alongside other dishes for dinner. I’ve served it a dozen different ways and it always fits.
For a light lunch, serve it as-is with a piece of crusty sourdough bread on the side to soak up any extra dressing. For dinner, pair it alongside a bowl of minestrone or tomato soup — the combination is cozy and balanced. It also works beautifully next to grilled salmon or lemon herb chicken for a full, restaurant-style meal at home. If you’re hosting, this salad scales up easily and looks impressive piled high on a large platter with extra provolone on top.
Storage and Leftovers
The undressed components store beautifully, which is what makes this recipe so meal-prep friendly. Once dressed, the salad is best eaten right away.
Refrigerator Storage
Store undressed salad components separately in airtight containers for up to 4 days. The chopped lettuce and radicchio keep best with a paper towel tucked in to absorb moisture. The dressing keeps in a sealed jar for up to 7 days — just give it a good shake or whisk before using since the olive oil will separate when chilled.
Freezer Storage
This salad doesn’t freeze well — the lettuce and fresh vegetables lose their texture completely once thawed. The dressing, however, can be frozen in a small jar for up to 2 months and thawed overnight in the fridge.
Reheating Instructions
This salad is always served cold and doesn’t require any reheating. If your dressing has been refrigerated, let it sit at room temperature for about 5 minutes before using, or give it a quick shake and it will come together immediately.
Common Questions
Can I make the dressing ahead of time?
Yes — in fact, the dressing is better when made ahead. Making it at least 30 minutes before serving allows the garlic and oregano to fully infuse into the oil and vinegar. It keeps well in the fridge for up to a week, so I usually make a double batch on Sunday.
Is this the exact La Scala restaurant recipe?
It’s a very close copycat based on the widely shared recipe and dozens of accounts from people who’ve eaten there regularly. The restaurant hasn’t officially published their recipe, but this version captures the flavor profile almost identically — including that garlicky, tangy dressing that makes it so distinctive.
Can I use a different lettuce?
Iceberg is genuinely important here, not just a placeholder. Its high water content and crisp texture are what give the salad its signature refreshing crunch. Romaine works as a substitute in a pinch, but the texture will be slightly different. Avoid softer lettuces like butter or spinach — they’ll wilt immediately under the dressing.
Why did the Kardashians make this salad famous?
La Scala has been a Beverly Hills institution for decades, and several members of the Kardashian-Jenner family have been vocal about ordering the chopped salad regularly. Once the connection went viral on social media, food lovers everywhere started hunting down the recipe to recreate it at home — and it genuinely deserves the attention it gets.
Can I add protein to make it more filling?
Absolutely. Grilled chicken, shrimp, or hard-boiled eggs are the most natural additions. Toss the protein in right before serving so it doesn’t cool down and affect the texture of the salad. Grilled salmon also works surprisingly well with the tangy dressing.
How do I keep the lettuce from getting soggy?
Two things help: make sure the lettuce is fully dry after washing, and only dress the salad right before serving. If you’re meal prepping, keep the dressing in a separate container and add it at the last moment. The paper towel trick in the storage container also makes a big difference.
Can I make this dairy-free?
Yes — simply omit the provolone or replace it with a dairy-free cheese alternative. The rest of the salad is naturally dairy-free. The flavor will be slightly less rich without the cheese, so compensate by adding extra kalamata olives or sun-dried tomatoes for depth.
Final Thoughts
This is one of those recipes where the simplicity is the whole point. There’s no cooking, no complicated technique, and no hard-to-find ingredients — just good produce, quality Italian deli meats, and a dressing that you’ll want to put on everything. It’s the kind of salad that makes people ask for the recipe at every gathering.
Make it once and you’ll understand exactly why celebrities have been ordering this salad for decades and why the internet can’t stop talking about it. It’s that good.
