Classic Wedge Salad
This wedge salad is crisp, fresh, and so easy to make at home! It’s a classic loaded with all the good stuff, crunchy iceberg lettuce topped with creamy homemade blue cheese dressing, crispy bacon, hard-boiled egg, juicy tomatoes, chives, and extra blue cheese crumbles. So simple, so satisfying!
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A Note from Kim
Better Than a Steakhouse Wedge Salad
This iceberg wedge salad is on repeat in my kitchen! It works perfectly as a light main dish or an easy side, especially alongside steak and baked potatoes. I love how it brings that classic steakhouse feel right into your own kitchen.
It’s honestly one of the easiest salads you can make, just a chilled wedge of iceberg lettuce, a quick homemade blue cheese dressing, and all the best toppings piled on: crispy bacon, juicy tomatoes, hard-boiled eggs, chives, and extra blue cheese crumbles. That combo of crisp textures, creaminess, and flavor is just so good every time.
With love (and lots of good eats), 
Made this for a potluck dinner party and it was delicious. I was worried because I have never made homemade salad dressing before, but this was fantastic. I will definitely be making this again.
— Jessica
Wedge Salad Ingredients
The ingredients in this wedge salad recipe are simple, classic and work together so wonderfully. The salad is crisp, fresh, flavorful and just plain AMAZING.
Measurements can be found in the recipe card.
- Iceberg lettuce. A must for making a wedge salad recipe is a head of lettuce. It may not be packed with the nutrients of green leaf lettuce. But, it’s not junk food and it’s cold, crunchy and fun to eat, sliced in a big wedge then drizzled with dressing and tasty toppings!
- Blue cheese dressing. My creamy blue cheese dressing recipe blends sour cream, buttermilk and red wine vinegar for a tangy, rich flavor that’s perfect over a fresh wedge salad.
- Hard boiled eggs. Many wedge salad recipes don’t include hard-boiled eggs, but I love the addition for extra flavor, texture and protein.
- Bacon. It’s amazing how a tiny bit of bacon can transform any salad recipe!
- Tomato. This recipe calls for one large tomato, but feel free to use cherry tomatoes or grape tomatoes.
- Chives. For color and freshness! Feel free to sub with any herb, such as fresh parsley or scallions.
- Blue cheese crumbles. Blue cheese is what pretty much makes a wedge salad, so we love adding extra crumbles!
Common Variations
- Swap the dressing. Not a blue cheese fan? My Greek yogurt ranch dressing is always a delicious swap!
- Change the cheese. Try feta, shaved Parmesan, or shredded cheddar if blue cheese isn’t your thing.
- Serve with protein. Add grilled chicken, shrimp, or steak to turn it into a full meal.
- Add extras. Top with sliced radishes, cucumbers, diced avocado, red onion, or even crispy fried onions for more texture.
Kim’s Recipe Tips
- Clean the wedges well. After cutting, rinse each wedge under cold water, gently pulling the leaves apart so water can reach inside. You can also soak them in a bowl of cold water and give a light swish to loosen any dirt. Let drain on a towel and pat dry with a paper towel to remove moisture so the dressing sticks nicely.
- No iceberg? No problem. Romaine works great as a substitute, just slice it lengthwise (or quarter larger heads) and build your salad the same way. Butter lettuce works too!
- Prep ahead for easy assembly. Make the dressing a day or so in advance, cook the bacon, boil the eggs, and prep all your toppings ahead of time. Store everything separately in the fridge, then slice the lettuce right before serving so it stays crisp and fresh.
How to Make a Wedge Salad
This wedge salad recipe has a few different components, but overall it’s a breeze to throw together.
For full printable instructions, reference the recipe card at the bottom of the post.
Step 1: Make the dressing. Mix sour cream, buttermilk, red wine vinegar, shallot, salt, pepper and blue cheese crumbles in a small bowl or jar. Place in the refrigerator while you prep the other salad ingredients.
Step 2: Prep ingredients. Fry the strips of bacon in a skillet, then crumble into smaller pieces. Hard boil eggs and then dice. Wash and chop the tomatoes and chives.
Step 3: Cut the iceberg lettuce into wedges. Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Thoroughly wash the lettuce and remove excess water before assembling the salad.
Step 4: Assemble. Place each wedge cut side up on a plate, drizzle with the dressing, top the dressed wedge with diced hard boiled egg, bacon crumbles and diced tomato, sprinkle with fresh chives and blue cheese chunks. Add salt & black pepper to taste and dig in!
What Pairs with a Wedge Salad
There are so many options when it comes to pairing this iceberg wedge salad! It looks so pretty on a platter and is great served with everything from meat to soup or sandwiches. Here are some of our favorite ideas:
Frequently Asked Questions
Just as the name suggests, this salad is made using a wedge of iceberg lettuce. Iceberg lettuce grows into a round “head” shape. This head of lettuce is cut neatly into 4 wedges. Or if the head of lettuce is pretty large, it can be cut into 6 or 8 wedges.
This salad is a very popular option served on a steakhouse menu. I tried my very first wedge salad at BJ’s Restaurant and I know Outback serves one as well. Out of all the millions of salad recipes out there, a classic wedge salad with thick, tangy blue cheese dressing always seems to be a hit for the perfect side or light meal. It has dynamic ingredients that all compliment each other so well!
Cut the head of iceberg lettuce into quarters with a clean, sharp knife, no longer than 15 minutes before you plan to serve the salad. This keeps the edges from turning brown from air exposure. If you have a huge head of lettuce, you may need to cut the lettuce into six, or even eight slices.
Since this salad recipe is served in a wedge, it’s easiest to use a fork and a sharp steak knife to slice it into bite-sized pieces at the table.
More Favorite Salad Recipes to Try
If you try this wedge salad recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Classic Wedge Salad
Ingredients
- 1 head iceberg lettuce
- 8 tablespoons blue cheese dressing
- 3 large peeled and diced hard boiled eggs
- 8 strips cooked and crumbled bacon
- 1 large diced tomato
- 1-2 tablespoons chopped chives
- blue cheese crumbles for garnish, optional
- salt & pepper, to taste
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Instructions
- Cut 1 head iceberg lettuce through the core. Cut the halves down the center, there should be four wedges. Remove any outer leaves that are browned or falling off.
- Gently rinse the lettuce wedges under cool water for a few seconds. Carefully shake off the excess water and dry with paper towels.
- For cool and crisp wedges, refrigerate before serving.
- On a serving platter or on individual plates, assemble the salad in this order: wedge of iceberg, 8 tablespoons blue cheese dressing, 3 large peeled and diced hard boiled eggs, 8 strips cooked and crumbled bacon, 1 large diced tomato, 1-2 tablespoons chopped chives, more blue cheese crumbles. Add salt & pepper to taste. Serve immediately and make sure you have both a fork AND and knife when you eat this.
Notes
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Best salad and dressing I’ve ever had!
Restaurant quality wedge salad!!!
Made this for a potluck dinner party and it was delicious. I was worried because I have never made homemade salad dressing before, but this was fantastic. I will definitely be making this again.