Blue Cheese Wedge Salad
This blue cheese wedge salad is a classic. It’s made with crunchy iceberg lettuce, crispy bacon, juicy cherry tomatoes, red onion, and a generous amount of creamy blue cheese dressing. It’s a simple salad, but one that never disappoints. This steakhouse favorite makes a great side salad for any meal and comes together quickly with just a few basic ingredients.
I love how easy it is to prepare. The key is using a fresh whole head of iceberg lettuce, cutting it into crisp, cold wedges, and topping it with bold flavors. It’s everything you want in a good wedge salad—cold, crunchy, salty, and creamy. This is the kind of restaurant wedge salad you can make at home with good quality ingredients and your own spin.
Why You’ll Love This Classic Wedge Salad Recipe
- Quick and Easy – With just a few steps and minimal prep, this simple recipe is done in no time.
- Full of Flavor – From salty bacon and juicy tomatoes to a bold bleu cheese dressing, every bite is loaded.
- Perfect Presentation – Serve on individual plates for an easy but impressive dish.
- Customizable – Swap in turkey bacon, add a drizzle of balsamic glaze, or sprinkle on fresh chives for something a little different.
Ingredients
- Iceberg lettuce – Use a whole head of iceberg lettuce. It’s the base of this salad, and its crisp texture holds up well to heavy toppings.
- Bacon – I use thick-cut bacon, cooked until crispy and chopped into bacon crumbles.
- Cherry tomatoes – Halved juicy tomatoes add sweetness and color.
- Red Onion – Adds sharpness and crunch.
- Blue Cheese Crumbles – For even more cheesy flavor and texture.
- Black Pepper – Freshly cracked for a final touch.
- Blue Cheese Dressing – Use a homemade creamy blue cheese dressing or your favorite bleu cheese dressing.
How to Cut Iceberg Lettuce for a Wedge Salad
Start by removing any outer leaves that look wilted or soft. Rinse the head under cold water, then gently pat it dry with a clean kitchen towel or paper towel.
Place the head of lettuce on a cutting board. Use a sharp steak knife to slice it in half through the core. Then, cut each half into equal wedges—usually quarters or thirds, depending on the size. These iceberg wedges will be the base of your salad.
How to Make and Assemble a Blue Cheese Wedge Salad
- Chop the bacon into bite-sized pieces. Cook in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
- Prepare your lettuce. Cut the iceberg lettuce into wedges and arrange on individual plates.
- Spoon your creamy dressing generously over each wedge.
- Top with crispy bacon, cherry tomatoes, red onion, and extra blue cheese crumbles.
- Finish with black pepper to taste. Serve immediately.
Tips for the Best Wedge Salad
- Make the Dressing in Advance: If you’re using a homemade blue cheese dressing, make it the night before. The flavors blend better, and it thickens slightly for a creamier texture. Store it in a small bowl or an airtight container in the fridge.
- Dry the Lettuce Well: After rinsing, use a clean kitchen towel to pat the leaves dry. Wet lettuce can water down your salad dressing and keep it from sticking.
- Make it a Meal: Top your wedge salad with grilled chicken, steak slices, or even salmon to turn it into a complete meal. A simple addition like that turns this simple salad into a hearty, satisfying lunch or dinner.
Salad Dressing Options
I love to use my homemade blue cheese dressing for this recipe. I use a mix of mayonnaise, sour cream, a splash of heavy cream, white wine vinegar, minced garlic, and salt, blended in a medium bowl. A food processor works great if you want it extra smooth. You can find my full recipe for this creamy dressing on the blog.
More Salad Recipes
Blue Cheese Wedge Salad
Ingredients
- 1 head iceberg lettuce
- 8 slices bacon cooked, cooled and crumbled
- 1 ½ cups cherry tomatoes halved
- ½ cup red onion chopped
Instructions
- Chop the bacon into bite-sized pieces. Cook in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
- Prepare your lettuce. Cut the iceberg lettuce into wedges and arrange on individual plates.
- Spoon your creamy dressing generously over each wedge.
- Top with crispy bacon, cherry tomatoes, red onion, and extra blue cheese crumbles.
- Finish with black pepper to taste. Serve immediately.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
