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This copycat La Scala Salad is the famous Italian chopped salad from Beverly Hills that Kim Kardashian is rumored to love. It’s fresh, crunchy, and packed with chickpeas, salami, mozzarella, and zesty red wine vinaigrette.
Why is it called Kardashian Salad?
This viral La Scala Salad has actually been around since the 1950s! It was created by Jean Leon, the owner of La Scala, a famous Beverly Hills restaurant known for its Italian chopped salad. Rumor has it the Kardashians and other celebrities love it, so of course, I had to make a copycat version at home. It’s fresh, crunchy, full of flavor, and so good with a side of focaccia bread!
How to Make La Scala Salad
Super quick and easy, this famous salad is perfect as a side or even a light main dish. It comes together fast and always impresses with its fresh, vibrant flavors. Try my Grinder Salad or Grinder Sliders, for the same flavors!
- Make the Dressing: In a medium bowl, add the olive oil, red wine vinegar, Dijon mustard, salt, pepper, red pepper flakes, and grated Romano cheese. Whisk until combined.
- Mix the Salad Ingredients: In a large bowl, add the chopped lettuce, chickpeas, salami, red onion, and shredded mozzarella cheese. Pour the dressing over the salad ingredients and then gently toss to combine. Top La Scala salad with additional Romano cheese and red pepper flakes. Then serve immediately and enjoy!
Must Have Tools For This Recipe
- Whisk: Mixes the vinaigrette until smooth.
- Large Serving Bowl: Gives you room to toss the salad.
- Strainer: Drains and rinses the chickpeas.
- Knife: Helps finely chop everything evenly.
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Salad
- ▢ 3 cups Romaine lettuce, chopped
- ▢ 2 cups iceberg lettuce, chopped
- ▢ 1 (15-ounce) chickpeas, drained and rinsed
- ▢ 6 ounces sliced Italian salami, or chopped
- ▢ 1¼ cups shredded mozzarella cheese
- ▢ ¼ cup sliced red onion
Dressing
- ▢ ½ cup olive oil
- ▢ ¼ cup red wine vinegar
- ▢ 1 tablespoon Dijon mustard
- ▢ ½ teaspoon Kosher salt
- ▢ ½ teaspoon cracked black pepper
- ▢ ¼ cup grated Romano or parmesan cheese
- ▢ red pepper flakes, optional
Salad
In a large bowl, add 2 cups iceberg lettuce, 3 cups Romaine lettuce, 1 (15-ounce) chickpeas, 6 ounces sliced Italian salami, ¼ cup sliced red onion and 1¼ cups shredded mozzarella cheese.
In a small bowl, add ½ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon Dijon mustard, ½ teaspoon Kosher salt, ½ teaspoon cracked black pepper, red pepper flakes, and ¼ cup grated Romano or parmesan cheese. Whisk together until combined.
Pour the dressing over the salad ingredients and gently toss to combine.
Top with additional Romano cheese and red pepper flakes. Serve immediately and enjoy!
Serving: 1cupCalories: 375kcalCarbohydrates: 4gProtein: 14gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 45mgSodium: 1064mgPotassium: 241mgFiber: 1gSugar: 1gVitamin A: 2345IUVitamin C: 2mgCalcium: 183mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Fresh & Delicious Salad Recipes
I love making salads that can double as a meal. It makes sense why Kim K orders this salad all of the time, it’s fresh, flavorful and hearty! Here are a few more salad recipes you can make into a meal.
About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer, experienced recipe-developer and American Culinary Federation certified. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
English (US) · 