La Scala Salad features a bed of crisp romaine and iceberg lettuce with lots of garbanzo beans, salami and mozzarella cheese. I’ve also included a recipe for the very best tangy dressing made with just a few ingredients like dijon mustard and red wine vinegar. It’s a simple, stunning, and satisfying salad recipe!

A large white serving plate is topped with la scala salad.

La Scala Salad

Yes, this is that salad – the one you’ve seen on TikTok. The Kardashian salad! Even if you’re not a Kardashian fan, you’ll still love every last bite of this easy salad recipe. While it’s been rumored to be a Kardashian favorite, they didn’t create the La Scala salad recipe. It was originated where the name suggests, at the La Scala restaurant in Beverly Hills.

I love a salad that actually fills me up and this one certainly hits the spot. There’s plenty of salami and garbanzo beans to satisfy my appetite while the tangy dressing and mozzarella cheese seal the deal on that delicious flavor! Essentially, it’s the La Scala restaurant’s take on a classic Italian chopped salad. It’s a bit more simplified than a traditional chopped salad.

The dressing is what keeps me dreaming about this salad and making it at least once a week lately! Red wine vinegar, dijon mustard, salt, pepper, olive oil and a little bit of pecorino romano are all you need. Sometimes, the most basic salad dressings really are the best! This is a tangy dressing that really highlights all of the flavors in the salad, like that salty salami, without overpowering it.

The ingredients for la scala salad are in a bowl but are not combined.

How to Make La Scala Salad

La Scala salad is so easy to toss together! Check out the full step by step instructions listed in the recipe card for more info.

  1. Add ingredients to a bowl. Grab your favorite salad bowl and add the lettuce, garbanzo beans, salami and cheese to it.
  2. Make the dressing. Whisk together the red wine vinegar, dijon mustard, salt and pepper. While whisking, drizzle in the olive oil and stir in the cheese.
  3. Toss it all together. This is the fun part, of course! Drizzle the dressing all over the salad and toss to fully coat. Serve it with even more cheese on top if desired.
Dressing is being poured on top of a salad.

Ingredient Notes

Here’s a quick look at what you need to make this La Scala salad recipe! For ingredient measurements just scroll down to the recipe card below.

  • Lettuce – You’ll need both romaine and iceberg lettuce for this recipe.
  • Garbanzo Beans – Don’t forget to drain and rinse them prior to adding them to the salad.
  • Italian Salami – If you have any left over, use it to make the best zesty Italian pasta salad!
  • Mozzarella Cheese – You can always measure cheese with your heart! Feel free to add in some shredded parmesan as well if desired.

For the dressing:

  • Red Wine Vinegar – This gives the dressing a delightfully tangy, almost sour note.
  • Dijon Mustard – Do NOT replace this with yellow table mustard!
  • Salt and Pepper – Add more or less to taste.
  • Olive Oil – Try to use a good quality olive oil for the very best taste and consistency.
  • Pecorino Romano Cheese – I love mixing this into the dressing and adding more as a garnish on top.

How to Make it Ahead of Time

Once the salad has been tossed with the dressing, it’s best enjoyed fresh! The acidic vinegar will cause the lettuce to wilt if you try to store it all together.

Store the prepared salad ingredients and dressing in two separate airtight container in the fridge for up to 24 hours prior to serving. Once you’re ready to go, just toss it all together and serve right away.

Salad is being tossed with wooden utensils.

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A large white serving plate is topped with la scala salad.

Get the Recipe: La Scala Chopped Salad Recipe

The La Scala Chopped Salad, also known as the "Kardashian Salad," is a Beverly Hills classic. It boasts finely chopped romaine and iceberg lettuce, savory salami, creamy mozzarella, hearty chickpeas, and a tangy mustard-based vinaigrette.
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  • 1 head romaine, roughly chopped
  • 1 head iceberg lettuce, roughly chopped
  • 15 ounce can garbanzo beans, drained and rinsed
  • 4 ounces Italian Salami, chopped
  • 1 cup shredded mozzarella cheese

For the dressing

  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup grated pecorino romano cheese, plus more for garnish


  • 1 salad bowl
  • 1 knife
  • 1 whisk


  • Arrange the lettuce, beans, salami and cheese in a large bowl. Set aside.
  • Whisk together the vinegar, mustard, salt and pepper. Drizzle the olive oil into the dressing slowly while continuing to whisk. Stir in the cheese.
  • Drizzle the dressing over the salad and toss to coat.
  • Serve with more cheese on top, if desired.
Calories: 461kcal, Carbohydrates: 20g, Protein: 21g, Fat: 33g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Cholesterol: 51mg, Sodium: 1534mg, Potassium: 505mg, Fiber: 7g, Sugar: 3g, Vitamin A: 1521IU, Vitamin C: 4mg, Calcium: 279mg, Iron: 3mg