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The LA Chop

8 reviews / 4.4 average

The LA Chop! The best crunchy rainbow salad with all the flavors, colors, and textures of summer. All tossed with a punchy lemon vinaigrette!

This is one of those times when the flavors, colors, and textures of summer come together in a huge, crunchy rainbow salad. And for one meal, life just feels right.

It’s healthy-ish but not too healthy, like all the best salads. We’ve got fresh tomatoes and lettuce and radicchio setting the stage, but salami and chickpeas and two types of cheese filling it out into something of a hungry person’s lunch dream, and super thin slices of red onion, pepperoncini, and a punchy lemon vinaigrette zipping it all together at the end.

It has a name: The LA Chop.

Hey, I’m not the LA expert here, but California queen Gaby is. This is a recipe from Gaby’s latest book (affiliate link) which is now owned by several people on our team and has already been heavily earmarked by me – especially the salad chapter.

What's Gaby Cooking Eat What You Want Cookbook.

Being that this is a chopped salad there is, well, there is quite a bit of chopping involved.

But just look at this pre-mixed salad masterpiece.

Ingredients in bowls for chop salad.

Once you’re done chopping…. you’re DONE done. With the entire recipe. No stoves, no ovens, no pans.

You toss your salad, grab a fizzy water, sit down, put feet up, and crunch to your heart’s delight.

Chop salad in a bowl with fork.

Are you in LA right now? Because I’m in suburban Minnesota but I’m pretty sure I’m in LA right now.

This is the salad I could (will) eat all summer long.

You can find Gaby’s cookbook here! (affiliate link)

Check Out Our Video For How To Make The LA Chop:

Click here to see the step-by-step web story instructions for this recipe!

*This recipe has been republished from the cookbook with permission from author and publisher.

Print
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The LA chop salad in a bowl.

The LA Chop


  • Author: Lindsay
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

The LA Chop! The best crunchy rainbow salad with all the flavors, colors, and textures of summer. All tossed with a punchy lemon vinaigrette! From the What’s Gaby Cooking Eat What You Want cookbook.


Ingredients

Scale

Salad:

  • Lemon Vinaigrette (recipe below) with 2 tablespoons dried oregano mixed in
  • Kosher salt and freshly cracked black pepper
  • 1 head iceberg lettuce
  • 1 head radicchio
  • 1⁄2 small red onion, thinly sliced
  • 1 pint (300 g) heirloom cherry tomatoes, cut into quarters
  • 1 (15-ounce/430 g) can chickpeas, rinsed and drained
  • 8 ounces (225 g) fresh pearl mozzarella
  • 4 ounces (115 g) provolone cheese, cut into medium dice
  • 4 ounces (115 g) Genoa salami, cut into small cubes
  • 5 pepperoncini (stems discarded), cut into thin slices
  • 2 teaspoons chopped oregano for garnish

Lemon Vinaigrette:

  • Juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1⁄2 cup (120 ml) olive oil
  • Kosher salt and freshly cracked black pepper

Instructions

Salad:

  1. Combine all the ingredients for the vinaigrette in a small bowl and whisk to combine. Season with salt and pepper as needed.
  2. Cut the iceberg lettuce in half through the core. Remove and discard the outer leaves and discard the core. Separate the lettuce leaves, stack 2 or 3 leaves on top of one another, then cut them lengthwise into 1⁄4-inch-wide (6 mm) strips. Repeat with the remaining leaves. Thinly slice the radicchio in the same way.
  3. In a large, wide bowl, combine the lettuce and radicchio, tomatoes, chickpeas, mozzarella, provolone, salami, and pepperoncini. Season with salt to taste and toss to thoroughly combine. Drizzle 6 tablespoons (90 ml) of the vinaigrette over the salad and toss gently to coat the salad evenly. Taste and add more vinaigrette as needed, plus salt and pepper. Transfer the salad to a large platter, sprinkle with extra oregano, and serve.

Dressing: 

  1. In a medium bowl, whisk together all the ingredients. Taste and adjust the salt and pepper as needed.

Equipment

  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Chop
  • Cuisine: American

Keywords: chop salad, los angeles, LA chop, classic chopped salad, salad recipe, salami

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One More Thing!

This recipe is part of our collection of fresh tomato recipes. Check it out!

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25 Comments

  1. Pinch of Yum Logo
    Claire

    Lololols. I thought those pearl mozzas were mini marshmallows in the picture and was judging LA a bit.

  2. Pinch of Yum Logo
    Mona Hurkadli

    OMG! The whole family loves this salad. It tastes like an Italian sub! We add olives too. This is exactly like Nancy Silverton’s chopped salad recipe from her 2011 Mozza cookbook.






  3. Pinch of Yum Logo

    Oh wow – that looks so tasty and colourful!

    I’m in desperate need of something nourishing right now – my fresh produce options are a bit lacking!

    Emma x

  4. Pinch of Yum Logo
    Sandy

    Thank-you for the recipe! I made my own version with what I had – roasted red pepper, pickled red onions, what was left my charcuterie cheeses and meats, green cabbage, jarred minced garlic, chickpeas

  5. Pinch of Yum Logo
    Mary

    Fresh, delicious, and filling- thanks for sharing! I left out the red onion since my dressing was shallot heavy. I also increased the vinegar and decreased the oil in the dressing since I love vinegar and wanted a bit less fat. Thanks again!






  6. Pinch of Yum Logo
    Kelly

    We LOVED this. The pepperoncini added a perfect zing to go with all the rich cheese and salamis, and the dressing was just right!






  7. Pinch of Yum Logo

    My family loved this!! I chopped up spinach instead of the iceberg so maybe it’s not LA official but man it was good…perfect for summer! Not a single recipe from your blog has failed me, Lindsay, and I tell people about it all the time!

  8. Pinch of Yum Logo
    Allison

    Love this salad! It reminds me of the Chopped Italian Salad from Punch Pizza in the Twin Cities – sooooo delicious! Thanks for sharing and I can’t wait to read Gaby’s new cookbook!