A Wedge Salad is one of the most iconic and visually stunning salads you can serve. With its crisp iceberg lettuce, creamy blue cheese dressing, crunchy bacon bits, and juicy tomatoes, it strikes a perfect balance between simplicity and sophistication. This classic American steakhouse favorite is not only easy to prepare, but also endlessly customizable.
In this article, you’ll discover everything you need to know about making the perfect wedge salad—from ingredients to step-by-step instructions, creative variations, serving ideas, and expert tips to elevate it every time.
Why You Will Love This Recipe
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Simple Yet Elegant – Minimal prep, maximum presentation.
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Crunchy and Creamy – A satisfying contrast of textures and flavors.
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Great Starter or Side – Perfect alongside steak, chicken, or seafood.
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Customizable – Swap or add toppings to match your taste.
Ingredients List
Here’s what you need for a classic wedge salad:
For the Salad:
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1 head iceberg lettuce (cut into 4 wedges)
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6 slices cooked bacon, chopped
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1 cup cherry tomatoes, halved
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1/4 small red onion, thinly sliced
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1/4 cup chives or green onions, finely chopped
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Freshly ground black pepper (to taste)
For the Blue Cheese Dressing:
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1/2 cup mayonnaise
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1/4 cup sour cream
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1/4 cup buttermilk (adjust for desired consistency)
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1 tablespoon white wine vinegar or lemon juice
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1/2 teaspoon garlic powder
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Salt and black pepper, to taste
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1/2 cup crumbled blue cheese (plus more for garnish)
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 10 minutes (for bacon)
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Total Time: 25 minutes
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Servings: 4 servings
Step-by-Step Instructions for Wedge Salad
Step 1: Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain and cool. Once cooled, chop into small pieces.
Step 2: Make the Dressing
In a mixing bowl, whisk together mayonnaise, sour cream, and buttermilk. Add vinegar (or lemon juice), garlic powder, salt, and pepper. Stir in blue cheese crumbles. Adjust thickness with more buttermilk, if needed. Chill until ready to use.
Step 3: Prepare the Lettuce Wedges
Remove any outer wilted leaves from the iceberg lettuce. Cut the head into quarters, making sure to keep the core intact so each wedge stays together. Rinse and pat dry.
Step 4: Assemble the Salad
Place each wedge on a plate. Drizzle generously with blue cheese dressing. Top with chopped bacon, halved cherry tomatoes, sliced red onions, and more blue cheese crumbles. Finish with a sprinkle of chives or green onions and freshly ground black pepper.
Choosing the Right Lettuce
Iceberg lettuce is the traditional and best choice for a wedge salad because of its firm structure and crisp texture. Avoid soft lettuces like butterhead or romaine—these won’t hold the wedge shape well.
Tips:
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Choose a head of lettuce that feels heavy and compact.
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Always rinse thoroughly between the layers.
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Use a sharp knife to get clean cuts for a nice presentation.
Homemade vs. Store-Bought Dressing
Homemade blue cheese dressing is creamy, tangy, and full of real flavor. While store-bought is convenient, making it at home allows you to control the taste and consistency.
Want to lighten it up?
Swap sour cream with Greek yogurt and use low-fat mayo or buttermilk for a healthier option without sacrificing flavor.
Toppings and Add-Ins
Feel free to make it your own with different textures, colors, and flavors:
Creative Topping Ideas:
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Avocado slices – adds creaminess
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Crispy shallots or fried onions – extra crunch
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Hard-boiled eggs – for protein and richness
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Croutons – for added texture
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Balsamic glaze drizzle – adds sweetness and tang
Vegetarian and Vegan Variations
Vegetarian Version:
Skip the bacon and use roasted chickpeas, spiced nuts, or crispy tempeh for a protein boost and crunch.
Vegan Version:
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Replace blue cheese dressing with a creamy cashew-based dressing or vegan ranch.
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Use vegan mayo and almond or oat milk in the dressing.
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Add plant-based bacon or tempeh bits for a smoky note.
Serving Suggestions
A wedge salad works beautifully as a starter or a side dish. It pairs especially well with:
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Steak – A steakhouse classic combo
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Grilled chicken or shrimp
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Roast beef sandwiches
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Lobster or crab cakes
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Burgers or sliders
You can also serve it as a main course by adding grilled proteins and hearty toppings.
Make Ahead and Storage
Can You Make Wedge Salad in Advance?
Yes, but it’s best to prep the components separately:
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Lettuce – Cut and rinse wedges up to a day in advance. Store wrapped in paper towels in an airtight container.
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Dressing – Can be made 2–3 days ahead. Store in the refrigerator.
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Toppings – Cook bacon and chop veggies ahead of time, storing them in separate containers.
How to Store Leftovers
Once dressed, wedge salad doesn’t keep well because the lettuce becomes soggy. For best results, store undressed salad components separately and assemble fresh when ready to serve.
Nutritional Information (Per Serving, Approx.)
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Calories: 320
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Fat: 27g
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Carbohydrates: 8g
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Protein: 9g
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Sugar: 3g
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Fiber: 2g
Note: Nutrition will vary based on toppings and dressing amounts.
FAQs
Can I use a different type of lettuce?
Iceberg is traditional, but romaine hearts can be used for a similar crunch. Avoid soft or loose-leaf lettuces.
What cheese works best besides blue cheese?
Feta, gorgonzola, or goat cheese can work, but nothing quite matches the sharp flavor of blue cheese in a wedge salad.
How do I keep the lettuce crisp?
After cutting and rinsing, dry the wedges thoroughly and store them in a covered container with paper towels. Keep cold until serving.
Can I make it dairy-free?
Yes. Use a dairy-free mayo base, plant-based milk, and skip the cheese or use a vegan cheese alternative.
Can I serve it buffet-style?
Yes, arrange the wedges on a platter and let guests add toppings and dressing as they like.
Conclusion
The Wedge Salad is proof that simple ingredients can create extraordinary flavor and presentation. With its crisp lettuce base, bold dressing, and customizable toppings, it’s no wonder this salad has remained a favorite for decades. Whether you serve it as an appetizer or alongside a hearty main, the wedge salad is always a showstopper on the plate and a winner with guests.