This crisp and refreshing wedge salad is made with iceberg lettuce, juicy tomatoes, crispy bacon drizzled with a garlicky blue cheese (or bleu cheese) vinaigrette.
Are you on team YAY or NAY for wedge salads? I used to be on team nay because I wasn’t a fan of soggy iceberg lettuce salads from the college cafeteria.
However, if you’ve ever gone to a good steakhouse and had an impressive, crisp, flavorful, and zingy wedge salad then you’ll know how quickly I changed my mind!
Salads are a staple in my diet, and are probably on your radar too if you’re looking to eat healthier, eat more greens, eat locally, and/or boost your macros. My favorite Syrian Salad was on my table every night growing up, and the Italian Shrimp Salad, Asian Chopped Salad with Creamy Peanut Dressing, and Kale Caesar are some of my new favorites as an adult.
Making the salad
Wedge salads are great for hosting because you can prep everything in advance. Since you want to chill the dressing, make that first and set it in the fridge. Chilling the dressing for at least 30 minutes will enable the flavors to meld.
You can certainly skip grating your own fresh garlic and use a jar of minced but honestly, I think it makes a big difference to use fresh.
I love to cook bacon in the oven (yes, really!). So, this is how I prep my bacon for this salad, but feel free to cook yours however you like. Wait for it to cool before crumbling.
While the dressing is chilling in the fridge and the bacon is cooking, you can prep the wedges. First by slicing the head of lettuce in half, and then in quarters. I recommend a quarter per person for a serving.
Next garnish each wedge with your toppings. For traditional wedge salad, use cherry tomatoes, red onion, bacon, and bleu cheese. In the summer, you can use any tomato, but in the winter, grape or cherry will be sweetest.
Frequently Asked Questions
I like to serve each guest a quarter wedge, but this is totally up to your discretion and depends on how large the full head of iceberg lettuce is.
Usually. Iceberg lettuce holds its form really well – which is what makes it so crisp! – so definitely serve with a knife and fork.
Absolutely! These ingredients are for the traditional wedge salad, but feel free to top your salad with anything you have on hand like bell peppers, shredded carrots, radish, or nuts.
I have also found that even my kids enjoy eating salads because they’re never boring. Trust me – you do not have to eat boring salads. Make your own delicious and healthy dressings, experiment with different flavors and textures and have fun with it. Eating should be fun!
Next time you’re cooking a fancy or date-night meal, consider serving this impressive looking and equally delicious Bacon Wedge Salad with Garlicky Blue Cheese Vinaigrette. You’ll wow your dinner guests, I guarantee it.
Their forks are waiting.
Wedge Salad with Bacon and Blue Cheese Vinaigrette
- 1 head iceberg lettuce quartered into large wedges
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- 6 slices cooked bacon
- Place iceberg lettuce wedges on a large platter and scatter with sliced onion, tomatoes and bacon pieces.
- In a small bowl, whisk together the first seven ingredients of the garlicky blue cheese vinaigrette (everything but the blue cheese.) Once emulsified, stir in the blue cheese crumbles before drizzling over the wedge salad to serve.