La Scala salad is an iconic chopped salad that originated at the famous La Scala restaurant in Beverly Hills, and let me tell you, it’s absolutely divine! This gorgeous, colorful salad is loaded with crisp iceberg lettuce, creamy avocado, fresh tomatoes, crispy bacon, and a tangy vinaigrette that brings everything together beautifully. What I love most about this recipe is how simple it is to make at home—you don’t need any fancy techniques or hard-to-find ingredients.
The beauty of La Scala salad lies in its perfect balance of textures and flavors. You’ve got the crunch from the lettuce and chickpeas, the creaminess from the avocado and cheese, the smokiness from the bacon, and that bright, zesty dressing that ties it all together. It’s the kind of salad that feels restaurant-quality but comes together in just minutes. Whether you’re serving it as a main course or a side dish, this salad is guaranteed to impress your family and friends.
I’ve been making this salad for years now, and it never gets old. The key to the best La Scala salad is using fresh, quality ingredients and not skipping the homemade dressing. While store-bought vinaigrettes work in a pinch, making your own really elevates this salad to another level entirely. The dressing is what makes this salad special—it’s creamy, tangy, and has just the right amount of garlic flavor.
One of my favorite things about this recipe is how customizable it is. You can add or remove ingredients based on what you have on hand or your personal preferences. Some people like to add hard-boiled eggs, others prefer to include olives or bell peppers. The foundation of lettuce, tomatoes, avocado, bacon, and cheese is what makes it a true La Scala salad, but feel free to make it your own!
This salad is perfect for meal prep too. You can chop all the vegetables in advance and store them in containers, then assemble and dress the salad just before serving. It’s an easy weeknight dinner that feels fancy enough for entertaining. I especially love making this when fresh tomatoes are in season—the difference is truly remarkable.
If you’re looking for more salad inspiration, check out our Best Strawberry Crunch Cake Recipe for a sweet treat, or explore our collection of Easy Coconut Cake Recipe options. For a delightful side dish to pair with your salad, our Best Bisquick Biscuits Recipe is absolutely perfect.
Making a La Scala salad at home is easier than you might think, and the results are absolutely worth it. The combination of fresh vegetables, creamy avocado, crispy bacon, and that incredible vinaigrette creates a salad that’s both satisfying and refreshing. Whether you’re planning a dinner party or just want to treat yourself to a restaurant-quality meal at home, this recipe is your answer. I promise you’ll be making this again and again!
For more detailed information about salad dressings and techniques, check out Bon Appétit’s salad collection, and for additional chopped salad inspiration, visit Serious Eats. You can also find wonderful salad variations at New York Times Cooking for even more culinary inspiration and techniques.
Ingredients
- 2 heads romaine or iceberg lettuce, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 3 medium tomatoes, diced
- 8 slices bacon, cooked and crumbled
- 1 cup shredded mozzarella cheese
- 1/2 cup salami or pepperoni, diced
- 1/2 cup garbanzos (chickpeas), drained
- 1/4 cup red onion, finely diced
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
Instructions
- Start by preparing the bacon: lay the bacon strips out on a baking sheet lined with foil. Bake at 400°F for about 10-12 minutes until crispy, then remove and let cool on a paper towel. Once cooled, crumble into bite-sized pieces and set aside.
- While the bacon is cooking, wash and dry your lettuce thoroughly. Pat it completely dry with paper towels, as excess moisture will make your salad soggy and dilute the dressing.
- Chop the lettuce into bite-sized pieces and place in a large mixing bowl. You want pieces that are about 1-2 inches in size for easy eating.
- Dice your fresh tomatoes into quarters and add them to the bowl with the lettuce. Try to use tomatoes that are ripe but still firm—this prevents them from becoming mushy in the salad.
- Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Dice them into cubes about 1/2 inch in size and add to your salad bowl. Do this just before serving to prevent browning.
- Dice your red onion into small pieces and add to the salad. If you prefer a milder onion flavor, soak the diced onion in cold water for 5 minutes before adding.
- Add the drained chickpeas and diced salami to your salad bowl. These add great texture and protein to make this a complete meal.
- Now make the dressing: in a small bowl or jar, combine the mayonnaise, red wine vinegar, and fresh lemon juice. Whisk or shake until well combined.
- Add the minced garlic, Dijon mustard, dried oregano, salt, black pepper, and red pepper flakes to the dressing mixture.
- Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing. This creates a creamy, cohesive vinaigrette rather than a separated one.
- Taste the dressing and adjust seasonings as needed. You may want more vinegar for tang or more garlic for flavor—make it your own!
- Pour the creamy dressing over your salad just before serving. Start with three-quarters of the dressing and add more as needed, since you can always add more but can’t take it out.
- Add the crumbled bacon and shredded mozzarella cheese to the salad and toss everything together gently but thoroughly.
- Make sure all the ingredients are evenly distributed throughout the salad. Toss until every bite has a combination of lettuce, vegetables, cheese, and bacon.
- Serve immediately in a large salad bowl or on individual plates. The salad is best enjoyed fresh and crispy, right after dressing and combining all ingredients.
Pro Tips
Dressing Variations: If you prefer a lighter dressing, you can use Greek yogurt instead of mayonnaise for a tangier result. Some people like to add a teaspoon of honey to balance the acidity of the vinegar. For a spicier version, increase the red pepper flakes or add a dash of hot sauce.
Substitutions: Feel free to customize this salad based on your preferences or dietary needs. You can substitute the mozzarella with feta or parmesan cheese. If you don’t eat meat, simply omit the bacon and salami, or replace with tempeh bacon for a vegetarian option. You can also swap the iceberg lettuce for romaine or mixed greens.
Salad Texture: The key to a great La Scala salad is maintaining crispy lettuce. Make sure to pat your lettuce completely dry before chopping, as any excess water will wilt it and make the salad unappetizing. Store your prepared lettuce in a paper towel-lined container to absorb any residual moisture.
Serving Suggestions: This salad works wonderfully as a light lunch, dinner, or side dish. It pairs beautifully with crusty bread for a complete meal. You can also serve it as part of a dinner spread alongside Best Chocolate Chip Cake Recipe for dessert.
Nutrition Notes: This salad is loaded with protein from the bacon, cheese, and chickpeas, making it satisfying and nutritious. The healthy fats from the avocado and olive oil in the dressing help with nutrient absorption. The fresh vegetables provide vitamins, minerals, and fiber for a well-rounded meal.
Storage: Leftover dressed salad can be stored in an airtight container in the refrigerator for up to 1 day, though it’s best enjoyed fresh. If you have leftover undressed salad components, they’ll keep for up to 2 days when stored separately.