This classic wedge salad is a perfect warm-weather starter or light lunch. Crisp iceberg lettuce is finished with creamy blue cheese dressing, juicy cherry tomatoes and salty crumbled bacon for a simple, flavorful dish that’s quick to prepare and impressive to serve.
I love this wedge salad as a sit-down appetizer or a light meal. The crunch of iceberg pairs beautifully with a tangy, creamy blue cheese dressing and crunchy bacon. It’s easy to assemble and makes an attractive plate for guests.
This recipe comes together in minutes but tastes like something special. The balance of fresh, creamy and salty elements makes this salad satisfying without being heavy.
Why you will love this recipe!
- Quick and easy: With only a few fresh ingredients you can plate four servings in under 10 minutes.
- Simple ingredients: The ingredient list is short, yet the presentation is elegant and restaurant-worthy.
- Light and flavorful: Fresh lettuce, creamy dressing and crisp bacon make this an ideal summer appetizer or light lunch.
Wedge Salad Ingredients
- Lettuce: Iceberg is traditional for a wedge salad; romaine halved is a fine alternative.
- Bacon: Cooked and crumbled for texture and a salty bite.
- Tomatoes: Cherry tomatoes add sweetness and bright color.
- Blue cheese dressing: Use your favorite store-bought or homemade dressing.
- Garnish: Chopped chives, extra crumbled blue cheese and freshly ground black pepper.
How to make a wedge salad
- Remove the outer leaves of the head of lettuce, cut through the core to quarter it so the wedge stays intact, and place one wedge on each plate.
- Drizzle with blue cheese dressing, scatter crumbled bacon and halved cherry tomatoes over the wedge, then add a few chopped chives and any extra blue cheese crumbles you like.
- Finish with a grind of fresh black pepper and serve immediately.
Can you make it ahead of time?
For best texture, assemble the salad right before serving so the lettuce stays crisp. To save time, prepare the blue cheese dressing a few days ahead and cook the bacon earlier in the day. When ready, simply quarter the lettuce and assemble the plates.
Make it a fuller meal
Turn the wedge into a heartier entrée by adding protein like shredded chicken or chickpeas, and toss in extra vegetables such as sliced bell pepper or green onions. The salad is versatile and welcomes substitutions to suit your taste.
What to serve with wedge salad
This wedge salad works well on its own as an appetizer or as a side to grilled meats over the summer. It pairs nicely with dishes such as grilled steak, shrimp skewers, chicken kebabs or baked chicken breasts.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Remove the outer leaves before cutting to keep the wedge clean and tidy.
- Cut through the core to create wedges that hold together on the plate.
More Salad Recipes
If you enjoy this wedge salad, try other summer favorites like Caprese, tuna pasta salad, Cobb salad or a simple tomato salad for more fresh ideas.
Wedge Salad
Ingredients
- 1 head iceberg lettuce, cored, outer leaves removed, cut into quartered wedges
- 4 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1/4 cup blue cheese dressing
- Chopped chives, for garnish
- Blue cheese chunks, for garnish (optional)
- Freshly ground black pepper, to finish
Instructions
- Place a lettuce wedge on each plate. Drizzle with blue cheese dressing.
- Top with crumbled bacon, halved cherry tomatoes and a sprinkle of chopped chives. Add blue cheese chunks if desired.
- Finish with freshly ground black pepper and serve immediately.
Notes
- Remove the outer leaves of the head of lettuce before cutting.
- Cut through the core so the leaves stay together and the wedge holds its shape.
Nutrition
| Carbohydrates: 6 g
| Protein: 7 g
| Fat: 6 g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands and portion sizes. For accuracy, use your preferred nutrition calculator.