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This traditional wedge salad recipe is a perfect warm weather sit down appetizer, it’s a classic for a reason! Simple and quick to make, it’s bursting with flavor.
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A classic wedge salad is one of my favorite sit down apps or light lunches. Crisp and fresh iceberg lettuce topped with a creamy blue cheese dressing and salty crumbly bacon pieces. What’s not to love?!
This is a super simple recipe that takes minutes to make, but it’s impressive enough to serve to guests. Fresh and light, creamy and salty, this blue cheese salad is all kinds of yum!
Be sure to try my Cucumber Salad and Caesar Salad too!
Why you will love this recipe!
- Quick and easy: With just a few fresh ingredients, you can whip up four servings of this salad in less than 10 minutes!
- Simple ingredients: There’s not a long list of ingredients needed for this wedge iceberg salad recipe, yet it looks so pretty on the plate!
- Light and tasty: This is a great summer salad recipe. Made with fresh ingredients, it’s perfect to serve a sit-down appetizer before your main course.
Wedge Salad Ingredients
- Lettuce: Iceberg lettuce is traditionally used for a wedge salad. You can also use romaine lettuce cut in half.
- Bacon: Cooked bacon is crumbled on top of the lettuce for a nice texture and salty bite.
- Tomatoes: Cherry tomatoes add a nice sweetness.
- Blue cheese dressing: You can use homemade or store-bought.
- Garnish: Chopped chives, crumbled blue cheese, and black pepper.
How to make a wedge salad
- Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbs of bacon, cherry tomato halves, a sprinkling of chives and reserved blue cheese chunks.
- Give one more sprinkle of freshly ground black pepper, and serve.
Can you make it ahead of time?
This salad is best served close to when you have assembled it so that the lettuce stays nice and fresh. To get ahead of things, you can make the blue cheese dressing a few days ahead of time and cook your bacon up earlier in the day, so all you have to do is plate it and serve.
Make it a fuller meal
This is a great appetizer to serve, but you can easily turn this iceberg wedge salad recipe into a fuller meal. Add some shredded chicken or chickpeas to it for some protein, and add other veggies like red bell peppers or green onions. I love it just how it is, but it’s easy to swap and add ingredients to suit your tastes.
What do you serve wedge salad with?
I like to serve this blue cheese wedge salad by itself, but you can serve it as a side too. It’s perfect to pair with grilled meats throughout the summer. Try it with:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Remove the outer leaves of the lettuce before cutting it.
- Cut the lettuce directly through the core so that the leaves hold together.
More Salad Recipes
If you liked this recipe for wedge salad, be sure to check out some of my other favorite summer salads:
Wedge Salad
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INGREDIENTS
- 1 head iceberg lettuce, cored & limp outer leaves removed, and cut in quartered wedges
- 4 slices bacon, cooked & crumbled
- 1 cup cherry tomatoes, cut in half
- ¼ cup blue cheese dressing
- Chopped chives, for garnish
- Blue cheese chunks, for garnish (optional)
- Freshly ground black pepper
INSTRUCTIONS
- Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbs of bacon, cherry tomato halves, a sprinkling of chives and reserved blue cheese chunks.
- Give one more sprinkle of freshly ground black pepper, and serve.
TIPS & NOTES
- Remove the outer leaves of the lettuce before cutting it.
- Cut the lettuce directly through the core so that the leaves hold together.
NUTRITION
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