If you’re craving a salad that’s crisp, cool, and luxuriously creamy, look no further than the classic Wedge Salad. This irresistible combination of iceberg lettuce, tangy blue cheese, smoky bacon, and juicy tomatoes is an all-American icon you’ll want to make again and again. With every forkful, you’ll get a delightful crunch and a big, bold punch of flavor. Whether you’re hosting friends or treating yourself to a steakhouse experience at home, this Wedge Salad is a fresh, fast, and restaurant-worthy way to impress!
Ingredients You’ll Need
The genius of a Wedge Salad is its beautiful simplicity. Each ingredient plays a starring role to create the ultimate flavor and texture balance—the crispness of the lettuce, the richness of blue cheese, the salty crunch of bacon, and a pop of freshness from tomatoes. Here’s what you’ll need for the full experience:
- Iceberg lettuce: The cool, crisp leaves are the backbone of a great wedge salad, so choose a fresh, sturdy head.
- Cherry tomatoes: Halved for easy eating, they burst with juicy sweetness in every bite.
- Bacon: Cooked until perfectly crispy, then crumbled for smoky, salty satisfaction.
- Red onion: Finely diced for a sharp, zesty bite that cuts through the creaminess.
- Blue cheese crumbles: These add funky, tangy complexity that makes each forkful special.
- Blue cheese dressing: Rich and creamy, this locks all the toppings onto the wedge and ties the salad together.
- Freshly ground black pepper: For bold, aromatic flavor right at the finish.
- Fresh chives: Chopped as a garnish for a pretty, herbaceous pop.
How to Make Wedge Salad
Step 1: Prep the Lettuce
Start by removing any wilted or damaged outer leaves from the head of iceberg lettuce. Slice the head into four equal wedges by cutting from the top down through the core. Give the wedges a gentle rinse to remove any hidden dirt, then let them drain thoroughly or pat them dry—this helps the dressing cling nicely.
Step 2: Arrange the Wedges
Place each wedge cut-side up on a serving plate. Make sure they’re stable and nicely propped up, so all those delicious toppings stay put. This presentation is what gives the Wedge Salad its signature look!
Step 3: Dress Generously
Spoon the blue cheese dressing over each wedge, making sure it drapes down over the leaves and into the layers. Don’t hold back—you want every bite to be creamy and decadent.
Step 4: Add Your Toppings
Scatter the halved cherry tomatoes, crumbled crispy bacon, finely diced red onion, and blue cheese crumbles over the top of each wedge. Layering these ingredients gives the salad plenty of color, crunch, and personality.
Step 5: Finish with Seasoning and Garnish
Crack fresh black pepper over everything, then sprinkle a generous handful of chopped chives for brightness. Serve immediately for best results, while everything is crisp and cool.
How to Serve Wedge Salad
Garnishes
Elevate your Wedge Salad with extra touches: more crumbled blue cheese, a final flurry of chopped chives, or even toasted pecans or sunflower seeds for extra crunch. These little flourishes bring color and flair—and let you customize to your heart’s content.
Side Dishes
This salad shines as an opener before grilled steak, roasted chicken, or even a big plate of barbecue. It also works beautifully alongside classic American side dishes like loaded baked potatoes or garlic bread for a hearty meal.
Creative Ways to Present
For a playful twist, try serving mini wedge salads by slicing the lettuce into eighths instead of quarters. Or, turn the salad into skewers for parties by threading bite-sized pieces of lettuce, tomato, and bacon onto toothpicks, drizzling with dressing just before serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store undressed lettuce wedges and toppings separately in airtight containers in the refrigerator. This helps preserve the crunch and keeps flavors bright and fresh for up to two days.
Freezing
Unfortunately, wedge salad doesn’t freeze well—the high water content of iceberg lettuce means it will become limp and soggy after thawing. Stick to enjoying this salad freshly made whenever possible.
Reheating
The beauty of wedge salad is its no-cook, chilled nature—no reheating required! If you want to refresh leftovers, simply assemble with new cold toppings and more dressing for maximum crunch and flavor.
FAQs
Can I use a different cheese instead of blue cheese?
Absolutely! While blue cheese is traditional for wedge salad, you can substitute it with feta, goat cheese, or even shredded sharp cheddar if you’d like something milder or less pungent.
What kind of bacon works best for this salad?
Thick-cut, crispy bacon offers the best crunch and smokiness, but you can use any variety you enjoy. Turkey bacon or even vegetarian bacon works well for lighter options.
How do I keep the lettuce extra crisp?
After cutting the wedges, soak them in a large bowl of ice water for about 10 minutes, then drain and pat dry. This refreshes the leaves and keeps the base of your wedge salad super crunchy.
Can I make the wedge salad vegetarian?
Yes, just leave off the bacon or try crispy chickpeas or roasted nuts instead for crunch and extra flavor.
Is there a dairy-free version of this salad?
Try a dairy-free ranch or blue cheese–style dressing and sprinkle on dairy-free cheese crumbles, or simply load up with more veggies and your favorite vinaigrette for a vibrant take on wedge salad.
Final Thoughts
I hope this inspires you to whip up your own Wedge Salad at home—there’s something undeniably fun and satisfying about this cool, crunchy classic. Every bite is a celebration of bold flavors and textures, and with how easy it is to put together, you might just find yourself making it on repeat!
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Wedge Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic wedge salad featuring crisp iceberg lettuce topped with cherry tomatoes, bacon, red onion, blue cheese crumbles, and a drizzle of creamy blue cheese dressing. This salad is a refreshing and flavorful starter or side dish.
Ingredients
Lettuce Wedges:
- 1 head iceberg lettuce, cut into 4 wedges
Toppings:
- 1 cup cherry tomatoes, halved
- 4 slices cooked bacon, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup blue cheese crumbles
- 1/2 cup blue cheese dressing
- Freshly ground black pepper to taste
- Chopped fresh chives for garnish
Instructions
- Prepare Lettuce: Remove any wilted outer leaves from the iceberg lettuce and cut the head into 4 equal wedges. Place each wedge on a plate.
- Assemble Salad: Spoon blue cheese dressing generously over each wedge. Top with halved cherry tomatoes, crumbled bacon, diced red onion, and blue cheese crumbles.
- Season and Serve: Season with freshly ground black pepper and garnish with chopped chives. Serve immediately.
Notes
- For extra crunch, add toasted pecans or sunflower seeds.
- Substitute ranch dressing if you prefer a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
