I love this steakhouse classic! Made with crisp iceberg lettuce, topped with salty bacon, vibrant cherry tomatoes, and cheese crumbles, then dressed with homemade buttermilk blue cheese or ranch dressing, this Wedge Salad is always a favorite. I like to serve it as a light lunch or dinner side!

Easy Classic Wedge Salad

A wedge salad always hits the spot on a hot day when you’re craving something light, cool, and crisp. If you’re not familiar with a wedge salad, it’s one where the salad sits on a wedge (one-quarter) of lettuce. Iceberg lettuce is the type of lettuce used, and it’s cut into 4 equal portions (wedges). It’s a wonderfully, refreshing salad that goes great with any meal or enjoy all on its own.

Today, I’m sharing a classic wedge salad recipe topped with salty crumbled bacon, plump cherry tomatoes, and a robust homemade blue cheese dressing. If you don’t like blue cheese, ranch dressing, or Caesar dressing, work too.

Or if you’re looking for something non-traditional, don’t miss our shrimp wedge salad made with tiny shrimp, red onion, cucumber, and a creamy tangy dill dressing.

How to Make Wedge Salad Step by Step

Cook the bacon: In a large nonstick skillet, cook 8 slices of bacon over medium-high heat until browned and crispy, about 5-6 minutes. With a slotted spoon, transfer to a paper-towel lined plate.

Prepare the dressing: In a small bowl, add ¾ cup mayonnaise, ½ cup buttermilk, ¼ cup sour cream, 1½ tbsp white vinegar, 1 tsp Worcestershire sauce, 1 clove garlic, 2 oz. blue cheese crumbles, ½ tsp coarse salt, ¼ tsp freshly ground black pepper, and 2 tsp chopped fresh chives, and mix until combined. Chill until ready to use.

Cut the iceberg: Place 1 head iceberg lettuce on a chopping board. Cut it in half and then in half again so that you have 4 quarters.

Assemble the salad: Place one of the iceberg wedges on a serving plate. Pour over some blue cheese dressing, add a quarter of the tomatoes and a quarter of the crumbled blue cheese. Lastly, scatter over a quarter of the bacon and add a sprinkling of fresh chives.

Repeat: Repeat for the other wedges of lettuce. Serve cold and enjoy!

Recipe Variations and Tips

• Blue cheese. A creamy, drier, mild blue cheese works best for this dish. If it’s too gooey or strong, it can overpower the whole dish. I recommend Maytag or Roquefort.
• Add croutons. For extra crunch, some croutons or toasted bread crumbs make a nice addition.
• Try a different lettuce. You could use little gem lettuce, halved, in place of the quartered iceberg lettuce. You can find these in plastic containers or bags in the produce department of most grocery stores.
• Make your own buttermilk. You can make your own buttermilk by adding ½ teaspoon vinegar or lemon juice to ½ cup of whole milk and let set for 2 minutes until it thickens slightly.

How to Store

This salad is best served the same day, otherwise the dressing starts to break down and become runny. Any undressed wedges can be wrapped and stored in a refrigerator for up to 2 days. Leftover dressing can be stored in an airtight container in the refrigerator for up to 7 days.

What to Serve With A Wedge Salad

This fresh, vibrant salad makes the perfect complement to hearty main dishes. I love serving it alongside air fryer steak and veggies for a balanced, satisfying meal. It’s also a great match for steak bites and potatoes or a bold, flavorful flank steak. The crisp greens and bright dressing help cut through the richness of the meat, making every bite feel fresh and well-rounded.

More Classic Salad Recipes

• Chicken Salad
• Pea Salad
• Cobb Salad
• Strawberry Spinach Salad
• Creamy Cucumber Salad