Classic Wedge Salad

Wedge salad on a serving platter topped with fresh tomatoes, bacon and dressing.

This wedge salad is crisp, fresh, and so easy to make at home! It’s a classic loaded with crunchy iceberg lettuce topped with creamy homemade blue cheese dressing, crispy bacon, hard-boiled egg, juicy tomatoes, chives, and extra blue cheese crumbles.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 130

Author Kim

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

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

Make ahead option: You can make the dressing up to a few days in advance. You can also prep the toppings up to about 1 day ahead of time. Store prepped ingredients in separate containers in the refrigerator.

The recipe was originally published in 2021. The post was updated with helpful content and republished May 4, 2026.

Nutrition