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la scala chopped salad

2 Pinches
Northwestgal avatar
Renton, WA
Updated on Apr 13, 2026

This is a copycat version of the chopped salad once served at La Scala Italian restaurant in Beverly Hills. Some say it tastes like an Italian submarine sandwich, just in salad form. The Leon Dressing is named for restaurateur Jean Leon, who originally created the salad and dressing in the 1950s. About 6 servings as a side salad, or about 3 to 4 servings as an entree salad.

prep time
cook time 20 Min
method No-Cook or Other
yield 6 serving(s)

Ingredients

  • SALAD
  • 1 head fresh romaine lettuce, finely chopped
  • 1 head fresh iceberg lettuce, finely chopped
  • 6 ounces salami, sliced julienne style
  • 6 ounces shredded mozzarella cheese (about 2 coups)
  • 1 can garbanzo beans/chickpeas, rinsed and drained well (15 oz)
  • 1/4 cup fresh basil leaves, chopped
  • 1/3 cup sun-dried tomatoes, drained (or quartered cherry tomatoes or quartered grape tomatoes)
  • 1 can marinated artichokes, drained and chopped (10 oz, about 3/4 cup)
  • LEON DRESSING
  • 1/4 cup extra-virgin oilive oil
  • 1 tablespoon white wine vinegar (red wine vinegar can be used for zestier flavor, but avoid white vinegar and cider vinegar as they're too harsh and not recommened)
  • 1 teaspoon dry mustard powder (or 1 tsp Dijon mustard if you don't have mustard powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup finely grated Parmesan cheese

How To Make la scala chopped salad

  • Step 1
    Finely chop the romaine and iceberg lettuces, then wash and thoroughly dry both lettuces in a salad spinner. Add both lettuces to a very large bowl and toss to combine.
  • Step 2
    Top the lettuce with salami, mozzarella, chickpeas, basil, sun-dried tomatoes, and chopped artichokes, and toss until well blended. Set the salad aside.
  • Step 3
    Add all of the dressing ingredients to a mixing bowl and whisk until combined (or add to a salad cruet or glass mason jar with a lid, and shake vigorously until combined). Pour the dressing over the salad, and toss until all of the ingredients are coated with the dressing.
  • Step 4
    Serve immediately. Or cover salad bowl, and store in fridge until ready to serve. Leftovers will keep in the refrigerator for up to 2 days if kept in an airtight container.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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