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My classic wedge salad recipe combines crunchy iceberg with cherry tomatoes, red onion, and crispy bacon in a tangy blue cheese dressing. It’s simple yet elegant and SO easy to make.
Contrary to popular belief, salads don’t have to be a mandatory side dish you power through in order to be ‘healthy.’ They can, in fact, actually be delicious, and my recipe is proof!
If you’re unfamiliar with this epic salad, A classic wedge salad features quartered wedges of lettuce heads covered with creamy dressing and topped with finely diced colorful toppings. Unlike other salads, the lettuce isn’t chopped or shredded; rather, it’s kept whole which makes it look almost too fancy to eat… almost.
Table of Contents
Why I love this recipe
- Easy to make ahead. You can chop your veggies and prep the dressing a day in advance. That way, you can assemble everything right before you want to serve.
- Full of flavor. Can we take a moment to appreciate the sweet, salty, bold, tangy flavors that make up this salad?
- A crowd-pleaser. Even those of us who roll our eyes at salad will love this recipe–just ask my friends!
If you enjoy fancy salad recipes, try my 7 layer salad, healthy tuna salad, Caesar salad with chicken, and rotisserie chicken salad next.
★★★★★ REVIEW
“I made this for a friend’s dinner party the other day and even the kids loved it. I love to make the dressing in advance and have it ready to go.” – Elly
Key Ingredients
- Iceberg lettuce. Look for a big head of iceberg lettuce with no bruises. Make sure to wash it and remove any wilted outer leaves.
- Cherry tomatoes. Quartered. I prefer cherry tomatoes because they’re sweeter and juicier. For a pop of color, look for a mixture of different-colored tomatoes.
- Onion. I suggest using red onions for their color and because they tend to be milder in flavor.
- Spring onion. Thinly sliced.
- Blue cheese crumbles. For that tangy flavor and creamy texture.
- Fried bacon. Because bacon makes everything better! Keep the salad lighter with my air fryer turkey bacon.
- Blue cheese dressing. A simple combination of mayonnaise, Greek yogurt, garlic powder, blue cheese, apple cider vinegar, salt, and black pepper.
How to make a wedge salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a small bowl, whisk together the dressing ingredients.
Step 2- Remove the outer leaves of the iceberg. Slice it into 4 wedges.
Step 3- Place the iceberg wedges on the serving tray. Drizzle with blue cheese dressing.
Step 4- Sprinkle the rest of the ingredients on top and serve.
Arman’s recipe tips
- Lightly salt the tomatoes. I find adding a bit of salt to the tomatoes helps draw out excess water and makes them sweeter and more flavorful.
- Use the bacon fat. If you’re cooking bacon from scratch, add it to the dressing for more flavor.
- Remove the stem. After quartering the lettuce, remove the stem so you don’t get the fibrous pieces.
- Keep the toppings small, so they stick to the lettuce wedge.
- Serve your salad with a steak knife, as I find it makes slicing the iceberg easier.
Storage and make ahead
To store or make ahead: Individual salad ingredients can be stored in separate containers in the fridge for up to one to two days. Once the salad has been assembled, leftovers can be stored in an airtight container for up to one day.
Serving suggestions
This salad works well with just about any main course. Here are a few of my favorites:
If you tried this Wedge Salad recipe or any other recipe on The Big Man’s World, please rate the recipe in the comments below. It really helps others thinking of making the recipe.
Wedge Salad
Video
Ingredients
- 1 large iceberg lettuce
- 1 cup grape tomatoes quartered
- 1/4 cup red onion thinly sliced
- 2 green onions sliced
- 1/4 cup bacon cooked and chopped
- 2 tablespoons blue cheese crumbled
Blue cheese dressing
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons blue cheese crumbled
Instructions
- Make the dressing by whisking together the mayonnaise Greek yogurt, salt, black pepper, garlic powder, and blue cheese until combined.
- Remove the outer leaves of the iceberg lettuce and slice into 4 wedges.
- Place the wedges onto the serving plates and drizzle with blue cheese dressing.
- Top with cherry tomatoes, red onion, green onion, blue cheese, and bacon.
Notes
- Swap the dressing. I love this dressing, but if you’re not a fan, make it with Caesar dressing, buttermilk ranch dressing, or any other salad dressing you prefer.
- Add protein. Top the salad with chopped skirt steak, chicken breast, shrimp, or roasted chickpeas.
- Experiment with more toppings like chives, crushed croutons, or sunflower seeds.
Nutrition
Originally published June 2023, updated June 2024, updated May 2025.
I made this for a friends dinner party the other day and even the kids loved it!
Must be so crunchy. Iceberg salad is very crunchy!
Such a nice recipe for different salad. Maybe will try.
Thanks for sharing this Wedge Salad. It looks very delicious. I’ll definitely try this at home.
Easy peasy, fresh, & yummy!