I love the simplicity of a classic wedge salad: crisp, cool iceberg lettuce piled with chopped bacon, halved cherry tomatoes, scallions, and a rich, creamy dressing. This steakhouse-style wedge salad becomes truly exceptional with a tangy homemade blue cheese dressing and a few simple techniques that ensure consistent results every time.
The wedge salad is a perennial favorite because it delivers contrasting textures and bold flavors in every bite. The crunchy iceberg, creamy dressing, smoky bacon, and bright tomatoes create an experience that’s easy to make at home and perfect as a light lunch or a hearty side for dinner. Below you’ll find straightforward guidance for the best wedge salad, plus tips for make-ahead prep, optional toppings, and storage so you can enjoy a restaurant-quality salad with minimal fuss.
Recipe Highlights
Restaurant quality at home – Making this wedge salad at home lets you control ingredients and flavor intensity. A thick, creamy blue cheese dressing makes all the difference. When you make the dressing yourself, you’ll notice a brighter, fresher flavor than most bottled versions.
Simple, quality ingredients – Use thick-cut bacon, ripe small tomatoes, crisp scallions, and plenty of blue cheese crumbles. These components are easy to find year-round and combine into a classic, satisfying salad.
Prep ahead – Most components can be prepared in advance: cook and store the bacon, make the dressing, and keep cleaned produce chilled. Assembly takes just a few minutes.
Key Ingredients and Tips
- Bacon – Thick-cut bacon works best; it browns evenly and yields substantial crumbles. Cook until crisp then drain on paper towels.
- Iceberg lettuce – Choose a fresh head with bright green outer leaves and a firm core. A head about the size of a cantaloupe will yield four generous wedges.
- Grape or cherry tomatoes – Use ripe, bright red tomatoes and halve them for quick serving and even flavor distribution.
- Blue cheese dressing – Homemade dressing is simple and far more flavorful than store-bought. Make it a day ahead if possible so the cheese infuses the dressing.
- Scallions – Thinly sliced green onions add a fresh, mild onion flavor without overpowering the salad.
- Crumbled blue cheese – Reserve some larger crumbles to sprinkle on top for texture and presentation.
- Freshly cracked black pepper – Finish each plate with freshly cracked pepper for depth and aroma.
How to Make
Full ingredient amounts, printable instructions, storage notes, and a short video are included in the recipe card below.
Make the dressing – In a medium bowl combine 1/2 cup sour cream, 1/2 cup mayonnaise, 1/3 cup buttermilk, 1 tablespoon apple cider vinegar, a pinch of salt, black pepper, and garlic powder. Stir until smooth and fold in 1/2 cup crumbled blue cheese. Cover and chill. If you can, make it ahead so the flavors meld.
Cook the bacon – In a skillet over medium heat, brown chopped bacon for 4–6 minutes until crisp, stirring occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop further if needed.
Prep the veggies – Slice tomatoes in half and chop scallions. To cut the iceberg into wedges, place the head on its side and trim a small portion of the root to stabilize the head, keeping enough core to hold each wedge together. Cut the head in half through the core, then cut each half into two wedge-shaped quarters.
Assemble the salad – Place each wedge on a plate with the cut side up. Drizzle at least 1/4 cup of blue cheese dressing over each wedge so every bite is saucy. Add halved tomatoes, scallions, bacon crumbles, and extra blue cheese on top. Finish with freshly cracked black pepper and serve cold.
Expert Tips
- Dry the lettuce thoroughly after rinsing. Excess water makes wedges soggy and causes dressing to slide off the leaves.
- Use a very sharp, large knife to slice the head in one smooth motion. A single clean cut preserves the wedge shape and the core that holds it together.
- Store components separately for best texture: lettuce and tomatoes together, bacon in a separate container (3–4 days), and dressing up to one week in an airtight jar.
- If you prefer, substitute ranch dressing for a milder creamy option. The classic wedge, however, truly shines with blue cheese.
- Serve with a fork and a sharp knife to cut through the dense layers of iceberg—this salad benefits from sturdy cutlery.
Additional Toppings
The classic wedge is a great base for extra flavors and textures. Consider these additions based on your preferences:
- Sliced red onion, shallots, or chives
- Avocado slices
- Sliced radishes
- Prosciutto in place of or alongside bacon
- Sun-dried tomatoes or sweet pickled peppers
- Toasted pecans, walnuts, or candied nuts
- Hard-boiled egg, corn nuts, or cucumber
Serving Suggestions
Serve wedge salads chilled as a main course for a light lunch or as a side for dinner. They pair especially well with simply seasoned grilled chicken, lobster tail, or steaks for a classic steakhouse meal experience.
Storage Notes
Prepped iceberg, vegetables, and cooked bacon will keep well for up to 3 days in the refrigerator; beyond that the lettuce can start to wilt. Homemade blue cheese dressing stays fresh in an airtight container for up to one week.
Frequently Asked Questions
Dry the iceberg very well after rinsing and dry each wedge individually. Also avoid overly thin dressing—thicker dressings cling better and reduce pooling on the plate.
No — you can chop the iceberg into bite-sized pieces and top with the same ingredients. It won’t be a wedge, but it will still be delicious.
Yes, you can use other greens. The texture and presentation will be different, but the flavors still work well together.
Enjoy and share — This is one of those simple recipes that quickly becomes a favorite. If you enjoy it, tell friends or family so they can try it too.
More Salad Recipes
Napa Cabbage and Mango Salad
Jennifer Aniston Bulgur Salad
Steakhouse Salad
Roasted Salmon Detox Salad
Print Recipe
Wedge Salad Recipe
Ingredients
For the Wedge Salad:
- 8 slices bacon, chopped
- 1 head iceberg lettuce
- 1 cup cherry or grape tomatoes, halved
- 1 cup blue cheese dressing (use homemade for best flavor)
- ½ cup chopped scallions
- ½ cup crumbled blue cheese
Instructions
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Make the Dressing: In a medium bowl combine sour cream, mayonnaise, buttermilk, apple cider vinegar, salt, pepper, and garlic powder. Stir and fold in crumbled blue cheese. Cover and chill. Making the dressing ahead allows the cheese flavor to develop.
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Cook the Bacon: Brown chopped bacon in a skillet over medium heat for 4–6 minutes until crisp. Drain on paper towels.
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Prep the Veggies: Slice tomatoes, chop scallions, and quarter the head of iceberg by cutting through the core so wedges hold together.
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Assemble: Place each wedge on a plate, drizzle at least ¼ cup dressing over each, then top with tomatoes, scallions, bacon, and extra blue cheese. Finish with cracked black pepper and serve cold.
Notes
Homemade blue cheese dressing will keep for up to one week in an airtight container in the refrigerator.
Nutrition
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Calories: 333kcal
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Carbohydrates: 9 g
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Protein: 14 g
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Fat: 27 g