This impressive wedge salad features crisp iceberg lettuce, smoky bacon, creamy Gorgonzola, and more — all generously dressed with ranch. Who says salads can’t be indulgent?
What Is a Wedge Salad?
A wedge salad consists of a whole wedge of lettuce topped with dressing and classic salad ingredients. This dish is basically an upgraded version of tossed salad, focusing on presentation and requiring a fork and knife to eat. The cool, crisp lettuce serves as a delivery vessel for the dressing and salad ingredients (because let’s admit it — we’re mainly here for the irresistible toppings!).
Wedge Salad Video
How To Make a Wedge Salad
Gather your ingredients and prepare to have your mind blown — this classic wedge salad comes together in only 15 minutes. You’ll be eating like royalty with barely any prep!
- Prepare the lettuce: Peel off the outer layer of the lettuce and remove the core. Cut the lettuce into four even wedges.
- Dress the wedges: Place the iceberg wedges on a platter, then drizzle ranch dressing over them.
- Add the toppings: Add the toppings and enjoy!
Hot tip: Sauté a few chopped shallots or an onion until sizzling and golden, then scatter over your salad for the perfect crunchy bite. For a sharper flavor, use raw shallots.
Salads are one of the most versatile dishes, and this wedge salad is no exception. Here are our favorite swaps and additions to make the most mouthwatering wedge salad.
- Lettuce: Iceberg lettuce is the typical choice for a wedge salad because of its crisp texture and compact leaves. However, feel free to use romaine lettuce or another variety.
- Veggies: Load up on nutrients with shredded carrots, chopped peppers, cucumbers, pickled red onions, or avocado.
- Cheese: We love the salty funkiness of Gorgonzola blue cheese crumbles, but if you’re not a blue cheese fan, swap it for Parmesan, feta, cheddar, goat cheese, or mozzarella.
- Dressing: Whip up homemade ranch dressing in only five minutes. Or, use blue cheese dressing, Caesar dressing, or any other favorites instead.
- Protein: Get your protein in with chopped ham, chicken, or hard-boiled eggs.
- Herbs: Add a sprinkle of fresh chives, dill, or parsley to cut through the richness.
- Croutons: Crunch away on homemade croutons for the perfect textural contrast. Or, use toasted bread crumbs for a more minimalistic presentation.
Tips for the Best Wedge Salad
Do you want to blow the salad competition out of the water? Make this wedge salad and keep these tips in mind for an unforgettable experience.
- Chop the toppings finely. A wedge salad is meant to be refined and elegant. Large chunks of toppings take away from the aesthetic and fall off the wedge of lettuce, so chop them finely.
- Keep it minimal. Although the toppings are a major part of this salad, they shouldn’t overwhelm the lettuce. After all, this dish is a celebration of the wedge. Add a scattering of toppings and a conservative drizzle of dressing — remember that you can always add more later.
- Pull out the knife. The proper way to eat a wedge salad is with a fork and knife. You’ll realize why as soon as you hear that satisfying crunch… mmm.
Although this wedge salad is so quick to make, there are still a few time-saving steps you can take. Cook the bacon using our air fryer method or oven method, then drain it on a paper towel-lined plate. Whip up the dressing and chop the lettuce and toppings. Once the individual components are prepped, store them separately in the fridge for up to 24 hours in advance. All that’s left to do now is assemble!
Ways To Serve
A wedge salad is the perfect main course or side dish for a date-night in, dinner party — you name it! Serve it cold, and don’t forget the fork and knife. Are you ready for the other courses? Start with bruschetta and cream of mushroom soup to spark your appetite. Then, savor the salad with the typical steakhouse pairings like grilled ribeye steak or cast iron filet mignon and roasted garlic mashed potatoes. You’ll walk away blissfully satisfied!
It’s unlikely that you’ll have leftovers of this delicious wedge salad, but if you do, take it as a sign that you need to enjoy it again soon. Store the leftovers for up to one additional day in an airtight container in the fridge. If possible, store the dressing separately from the other ingredients to prevent the salad from getting soggy.
More Salad Recipes
- Pear and Walnut Salad — A medley of fruits, nuts, and greens tossed in a balsamic dressing
- Farro Salad — Hearty farro mixed with sweet fruit and a lemon vinaigrette
- Shrimp Salad — Juicy shrimp and sautéed veggies tossed with ranch
- Mexican Street Corn Salad — A creamy and tangy mix starring flame-grilled corn
- 1 medium head of iceberg lettuce
- 2/3 cup ranch dressing
- 4 oz bacon cooked & chopped
- 1/4 cup onion chives or shallot (chopped)
- 1 cup cherry tomatoes halved
- 2 oz Gorgonzola cheese crumbled
- 1/2 tsp freshly ground pepper adjust to preference
- Peel the outer layer of the lettuce off. Cut out the core, then slice the lettuce in half lengthwise. Cut each section in half again to get four even wedges. If using shallots, fry them for extra crunch, if desired. If using fresh chives, just chop them.
- Arrange the wedges on a platter. Drizzle the ranch dressing over the wedges.
- Top the wedges with the bacon, onion (chives or shallots), cherry tomatoes, cheese, and freshly ground black pepper. Enjoy!