A steakhouse classic! This Wedge Salad is made with crisp iceberg lettuce topped with salty bacon, vibrant cherry tomatoes and cheese crumbles, then dressed with a homemade buttermilk blue cheese or ranch dressing. Enjoy for a light lunch or dinner side!
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, we’re 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 or caesar dressing work great, 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.
What You’ll Need
Crisp lettuce is topped with plump cherry tomatoes and salty bacon pieces that are coated in a creamy, tangy dressing.
(Scroll below to the printable recipe card for details and measurements.)
- Lettuce – Iceberg lettuce is the type of lettuce used to make a wedge salad.
- Cherry tomatoes – Fresh, plump cherry tomatoes, sliced in half.
- Crumbled 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. Maytag or Roquefort are great blue cheese varieties for this dish.
- Bacon – Cooked and crumbled.
- Fresh chives – Thinly diced fresh chives are are part of the salad and dressing.
- Dressing – We use our blue cheese dressing recipe, which is made up of buttermilk, mayonnaise, sour cream, white vinegar, Worcestershire sauce, fresh garlic, blue cheese crumbles, chives, and salt and pepper.
How to Make a Wedge Salad
This wedge salad recipe is super easy to make and perfect on hot summer days.
(Scroll below to the printable recipe card for details and measurements.)
- Cook the bacon. In a large nonstick skillet, cook bacon over medium-high heat until browned and crispy. With a slotted spoon, transfer to a paper-towel lined plate.
- Make the dressing. In a small bowl, add all of the dressing ingredients and mix until combined.
- Cut the lettuce. Cut the iceberg lettuce 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.
- Enjoy. Repeat for the other wedges of lettuce. Serve and enjoy!
Recipe Variations and Tips
- 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 well-stocked grocery stores.
- Use a different dressing. This salad would also be good served with a caesar dressing, ranch dressing, or balsamic vinaigrette.
- Add some croutons. For some extra crunch, some croutons or toasted bread crumbs can make a nice addition.
- Make your own buttermilk. You can make your own buttermilk by adding 1/2 teaspoon vinegar or lemon juice to 1/2 cup of whole milk and let set for 2 minutes until it thickens slightly.
Video: Steakhouse Wedge Salad
Serving Suggestions
Since this isn’t a pile of individual lettuce leaves, it’s not as simple to eat as a traditional leafy green salad. Just grab yourself a knife and fork and cut into it! If you are making this salad for a party, place everything on a platter wrapped and put in the fridge. When you’re ready to serve, unwrap and pour over the dressing.
Storing Leftovers
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.
More Classic Salad Recipes:
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Classic Wedge Salad
Ingredients
For the Dressing
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 & 1/2 tablespoons white vinegar
- 1 teaspoon Worcestershire sauce
- 1 clove garlic , finely minced
- 2 ounces blue cheese crumbles (see note)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives
For the Salad
- 1 head iceberg lettuce , cut into 4 wedges
- 1 cup cherry tomatoes , sliced in half
- 1/2 cup blue cheese , crumbled
- 8 slices bacon
- 1 tablespoon fresh chives , thinly diced
Instructions
- In a small bowl, add all of the dressing ingredients and mix until combined. Chill until ready to use.
- In a large nonstick skillet, cook bacon over medium-high heat until browned and crispy, about 5-6 minutes. With a slotted spoon, transfer to a paper-towel lined plate.
- Place the iceberg lettuce on a chopping board. Cut it in half and then in half again so that you have 4 quarters.
- 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 for the other wedges of lettuce. Serve cold and enjoy!
Video
Notes
Nutrition
Other Notes
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