Classic Wedge Salad

Classic wedge salad brings back memories of fancy steakhouse dinners when I was younger where this chilled crisp salad would arrive before the main course and steal the spotlight with its creamy dressing and crunchy bacon. I remember thinking how something so simple could feel so indulgent and once I learned how easy it was to make at home it became a staple in my kitchen too.

Now whenever I want a salad that’s bold and satisfying and still quick to make I reach for the wedge. I love how the iceberg lettuce stays firm under all those toppings and how the blue cheese dressing and salty bacon pair so perfectly with the juicy tomatoes and red onion—it’s a timeless favorite for a reason.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Iceberg lettuce – The crisp and crunchy base that holds up under the toppings.
• Cherry tomatoes – Juicy and sweet to balance the creamy dressing.
• Red onion – Adds a pop of sharp flavor and beautiful color.
• Bacon – Crispy and salty, it brings rich flavor and texture.
• Blue cheese – Crumbled for creamy tang and bite.
• Blue cheese dressing – Thick, bold, and perfect for drizzling.
• Sharp cheddar – Adds extra richness and cheesy goodness.
• Fresh parsley – For a fresh green garnish and a final pop of flavor.
• Black pepper – A finishing touch to enhance every bite.
• Tools You’ll Need
• Cutting board – For slicing lettuce, onions, and tomatoes cleanly.
• Sharp knife – To cut the lettuce wedge and toppings precisely.
• Skillet – For cooking the bacon until perfectly crisp.
• Paper towels – To drain excess grease from cooked bacon.
• Small bowl – For mixing or spooning out blue cheese dressing.
• Spoon or tongs – To carefully assemble and drizzle the ingredients.

Instructions

Step 1:

I start by cooking the bacon in a skillet over medium heat until it’s crispy and golden then I let it cool on paper towels before crumbling it.

Step 2:

Next I rinse and dry the iceberg lettuce and then slice the head into quarters or halves depending on portion size.

Step 3:

I slice the cherry tomatoes in half and thinly slice the red onion for a balanced bite.

Step 4:

On a plate I place one wedge of lettuce and begin topping it with the halved tomatoes red onion crumbles of cooked bacon and blue cheese.

Step 5:

I spoon or drizzle a generous amount of blue cheese dressing over the top letting it drip into the layers.

Step 6:

To finish I add a few extra bits of cheddar a sprinkle of fresh parsley and cracked black pepper and then serve immediately.

Tips

If you want to tone down the blue cheese I sometimes mix it with ranch or sour cream to mellow the flavor. I also love using candied or peppered bacon for a fun twist. And when I’m entertaining I serve mini wedges for individual appetizers—they always impress with little effort.

Ways to Serve

Serve as a classic appetizer before a steak or grilled main dish.

Pair it with soup or a sandwich for a simple lunch combo.

Enjoy as a hearty side salad at BBQs or gatherings.

Turn it into a main course by adding grilled chicken or shrimp.

Frequently Asked Questions

Can I make classic wedge salad ahead of time?

Yes but keep the toppings and dressing separate until ready to serve to keep the lettuce crisp.

Is there a substitute for blue cheese dressing?

You can use ranch dressing or a creamy Caesar if you prefer a milder flavor.

How do I keep the iceberg lettuce crisp?

I store the lettuce in the fridge and slice it just before serving to keep it fresh and crunchy.

Is wedge salad keto-friendly?

Yes it can be—just ensure your dressing is low-carb and skip any sugary bacon variations.

See You in the Kitchen

I hope you give this classic wedge salad a try! It’s crisp creamy savory and so satisfying whether you’re serving it on its own or as part of a bigger meal. Let me know how you like to customize it and save this recipe for your next dinner spread.

Happy Cooking!

Print