Classic Wedge Salad Recipe
This classic wedge salad recipe is crisp, creamy, and ready in minutes, making it the perfect steakhouse-style starter or crowd-pleasing BBQ side dish for any occasion.
The Wedge Salad That Belongs at Every Table
There is something wonderfully timeless about a wedge salad. A cold, crisp triangle of iceberg lettuce, blanketed in creamy blue cheese dressing, scattered with smoky bacon and bright cherry tomatoes. It is unapologetically simple. And that is exactly why it works every single time.
Whether you are hosting a ladies luncheon, setting up a progressive dinner salad course, or looking for a fast BBQ side dish that feels a little more polished than a bag of chips, this wedge delivers. It is one of the most popular salads for a reason: few ingredients, minimal effort, and a wow factor that punches well above its weight.
The secret to a great wedge salad is not a long ingredient list. It is quality in the details. Cold lettuce, crispy bacon, and a homemade blue cheese dressing made with real crumbled cheese (not bottled glop) are what separate a forgettable salad from one your guests ask about for weeks. Using the right tools, like a sharp chef's knife for clean cuts and a good mixing bowl for the dressing, genuinely makes a difference.
Why Iceberg Lettuce Is the Right Call
Iceberg lettuce gets a bad reputation in the era of arugula and kale. But for a wedge salad, it is the only choice. Its tight, compact structure holds a perfect slice, it stays crunchy under heavy dressing, and its mild flavor lets the toppings shine without competing.
Chef's Tip: Keep your iceberg in the coldest part of the fridge right up until you slice it. Cold lettuce stays crispier longer, especially once the warm dressing hits it.
Slice the head in half through the core first, then cut each half into two wedges. Leaving the core attached is key. It acts as the anchor that keeps your beautiful wedge from falling apart on the plate.
Building the Perfect Blue Cheese Dressing
Store-bought blue cheese dressing works in a pinch, but a homemade version comes together in five minutes and tastes worlds better. The base here is a blend of mayonnaise, sour cream, and buttermilk for that rich, tangy backbone. A splash of white wine vinegar adds brightness, and folding in real blue cheese crumbles gives you those irresistible creamy pockets throughout.
This dressing doubles as a fantastic dip for crudités or hot side dishes like buffalo wings, so consider making a double batch.
Make It Ahead: The dressing keeps in the fridge for up to 3 days and actually gets better as the flavors meld together. It is one of the best wedge salad ideas for stress-free entertaining.
A Few Ingredient Salad That Feels Indulgent
What makes this such a standout among few ingredient salads is the layering of textures and flavors. You have:
- Crispy, smoky bacon for crunch and depth
- Sweet cherry tomatoes for a burst of acidity
- Sharp blue cheese for creamy, salty richness
- Fresh chives for a clean, oniony finish
- Red onion for a little bite
Together, they transform a simple lettuce wedge into something that feels truly special, which is why this is such a go-to for holiday wedge salad spreads and luncheon ideas for ladies lunch gatherings alike.
Ready to bring it all together? Here is the full recipe:
Classic Wedge Salad Recipe
This classic wedge salad recipe is crisp, creamy, and ready in minutes, making it the perfect steakhouse-style starter or crowd-pleasing BBQ side dish for any occasion.
Ingredients
- 1 head iceberg lettuce, outer leaves removed, cut into 4 even wedges
- 6 slices thick-cut bacon, cooked until crispy and crumbled
- 1/2 cup blue cheese, crumbled, plus more for topping
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 3 tbsp fresh chives, thinly sliced
- 1/2 cup mayonnaise, full-fat for best flavor
- 1/4 cup sour cream
- 3 tbsp buttermilk, shaken well
- 1 tbsp white wine vinegar
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Cook the bacon in a skillet over medium heat until deeply crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain, then crumble into rough pieces once cooled.
Make the blue cheese dressing: In a medium bowl, stir together the mayonnaise, sour cream, buttermilk, white wine vinegar, garlic powder, salt, and pepper until smooth. Fold in the crumbled blue cheese, leaving some chunks intact. Taste and adjust seasoning. Refrigerate until ready to serve.
Remove the outer leaves from the head of iceberg lettuce. Slice the head in half through the core, then cut each half into 2 wedges, keeping the core intact so the wedges hold together. You should have 4 sturdy wedges.
Pat each wedge lightly with a paper towel to remove any excess moisture. Place each wedge cut-side up on an individual plate.
Spoon a generous amount of blue cheese dressing over the top of each wedge, letting it drip down the sides.
Top each wedge with crumbled bacon, halved cherry tomatoes, diced red onion, extra blue cheese crumbles, and fresh chives.
Finish with a crack of fresh black pepper and serve immediately while the lettuce is cold and crisp.
Equipment
- Large skillet
- Paper towels
- Medium mixing bowl
- Whisk
- Sharp chef's knife
- Cutting board
- Serving plates
Notes
Serving Ideas and Variations
This salad fits beautifully into almost any meal context. Serve it as a hot side dish for a crowd alongside grilled steaks, burgers, or ribs for a classic steakhouse feel. It is equally at home on a ladies luncheon table alongside a simple soup or sandwich.
Not a blue cheese fan? Swap in a thick homemade ranch or even a tangy green goddess dressing. Want to add more substance? Top with grilled chicken strips or a soft-boiled egg to make it a light main course.
However you serve it, keep one rule in mind: dress the wedges right before serving. A salad this good deserves to be eaten at its crispest.
