A copycat of the famous La Scala chopped salad—often called the “Kardashian Salad”—is simple but loaded with bold, satisfying flavor. Crisp iceberg lettuce is combined with tender chickpeas, thinly sliced salami, and shredded mozzarella, then finished with a tangy parmesan vinaigrette for a hearty, easy-to-make salad.
What We Love About This Recipe
- Savory and satisfying while remarkably simple—this salad uses just a few high-impact ingredients.
- Crisp iceberg lettuce pairs with salty salami, creamy mozzarella, and protein-rich chickpeas for texture and flavor.
- The vinaigrette is straightforward: red wine vinegar, extra-virgin olive oil, Dijon, and grated parmesan, seasoned with salt and pepper. The result is a big, flavorful salad made with fewer than ten ingredients.
- La Scala salad has a classic Hollywood backstory—reportedly created to suit movie stars who wanted an easy-to-eat dish—and it remains popular today. The modern viral nickname “Kardashian Salad” refers to the same chopped salad that people love for its simplicity and bold taste.
Chef’s Tips
- No mason jar? No problem. Use a small bowl and a whisk to emulsify the dressing—whisk until well blended.
- Any good-quality salami will work. You don’t need to buy specialty brands—store brands with firm texture and a salty profile are perfectly fine.
Other Salad Recipes You’re Sure to Love
- Viral Jennifer Aniston Salad Recipe
- Easy 7 Layer Salad with Homemade Dressing
- Zucchini Salad
- Amish Broccoli Salad
- Detox Salad (Chickpea Quinoa Feta Salad)
- Brussels Sprouts Salad (Whole30, Paleo)
- Nicoise Salad
- Mediterranean Chickpea Salad
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Kardashian Salad (La Scala Chopped Salad)
Prep: 20 minutes
Cook: 0 minutes
Total: 20 minutes
Simple, flavorful, and quick to assemble—this La Scala copycat is a crowd-pleaser.
Cheryl Malik
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6 servings
Ingredients
For the La Scala Salad
- 1 medium head iceberg lettuce (about 1 lb)
- ¼ pound salami, thinly sliced
- 1 (19-ounce) can chickpeas, drained and rinsed
- 1 cup shredded mozzarella
For the Salad Dressing
- ⅓ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
- ½ teaspoon salt, or to taste
- ½ teaspoon fresh black pepper, or to taste
- ¼ cup grated parmesan
Serving Suggestions (Optional)
- Extra grated parmesan
- Freshly ground black pepper
Equipment
- Cutting board
- Sharp chef’s knife
- Large bowl
- Salad utensils
- Mason jar with lid (or small mixing bowl and whisk)
Instructions
- Trim the core from the iceberg lettuce by cutting away about an inch from the stem end. Discard the stem.
- Cut the lettuce into quarters, then slice each quarter into long strips. Chop the strips into roughly 1-inch pieces.
- Rinse the chopped lettuce in a colander, drain well, and transfer to a large bowl.
- Add the sliced salami, drained chickpeas, and shredded mozzarella to the bowl with the lettuce. Toss to combine.
- Combine the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and grated parmesan in a mason jar. Secure the lid and shake vigorously until the dressing is emulsified. Alternatively, whisk together in a small bowl.
- Pour the desired amount of dressing over the salad and toss to coat evenly.
- Top with additional grated parmesan and freshly ground black pepper if desired, and serve immediately.
Notes
- Make-ahead: Prep the salad and store in airtight containers. Keep the dressing refrigerated and add it just before serving; shake well before using.
Nutrition Information
Serving: 1 serving | Calories: 418 kcal
| Protein: 18 g | Fat: 26 g
| Total Carbs: 28 g | Fiber: 8 g
| Sodium: 844 mg
| Protein: 18 g | Fat: 26 g
| Total Carbs: 28 g | Fiber: 8 g
| Sodium: 844 mg
Nutrition values are estimates based on the listed ingredients and do not include optional add-ins. Actual values may vary by brand and portion size.
© Author: Cheryl Malik