Iceberg lettuce gets underestimated a lot, but the best wedge salad proves exactly why it deserves a spot on any table. The crunch is unlike anything softer greens can offer, and when you layer on creamy dressing, crispy bacon, and sharp toppings, the whole thing just works. It is fast to put together, requires almost no cooking, and somehow feels a little elevated without much effort. This is the kind of salad that holds its own next to a steak or stands confidently as a starter.
The key is treating each component seriously, good dressing, properly cold lettuce, and toppings with real contrast. Get those three things right and the rest falls into place naturally.
Everything You Need for the Best Wedge Salad
- 1 large head of iceberg lettuce, outer leaves removed
- 6 strips thick-cut bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cup blue cheese crumbles
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh chives, chopped
- 3/4 cup blue cheese dressing (store-bought or homemade)
- Salt and cracked black pepper to taste
- 1 tablespoon olive oil (optional, for drizzling)
Thick-cut bacon makes a noticeable difference here. Thin bacon tends to go limp quickly once it hits the cold lettuce, while thicker cuts keep their texture and add that satisfying crunch with every bite. Cook it until deeply crispy, then let it drain on paper towels before crumbling.
How to Build the Best Wedge Salad Properly
- Cut the iceberg head into 4 equal wedges from top to bottom, keeping the core intact so each wedge holds together on the plate.
- Place each wedge cut-side up on a chilled plate. Cold plates help keep the lettuce crisp longer, especially if serving outdoors.
- Spoon the blue cheese dressing generously over the top of each wedge, letting it run down the sides.
- Scatter the crumbled bacon and halved cherry tomatoes over each wedge.
- Add the blue cheese crumbles, then layer on the thinly sliced red onion.
- Finish with fresh chives, a crack of black pepper, and a light drizzle of olive oil if using.
- Serve immediately while the lettuce is still cold and the bacon is crisp.
What Separates a Good Wedge From a Great One
Temperature matters more than most people realize. Iceberg that has been sitting at room temperature for even 20 minutes starts to wilt and lose that satisfying snap. Keep the head refrigerated right up until you cut it, and if you have time, chill your plates in the freezer for a few minutes before plating. It sounds fussy but it genuinely changes the eating experience.
Dressing quality is the other variable that separates good wedge salad ideas from truly memorable ones. A thin, watery dressing slides right off. You want something thick enough to cling to the cut face of the lettuce. If your store-bought dressing feels too loose, stir in a spoonful of sour cream to thicken it up before using.
Ingredient Swaps That Actually Work
Not a blue cheese fan? Ranch dressing is the most natural substitute and keeps the classic wedge salad feel intact. Caesar dressing also works surprisingly well if you want something with more bite. For the cheese topping, feta or shaved parmesan can replace blue cheese crumbles without losing that salty, creamy contrast.
A cabbage wedge salad follows the same logic if iceberg is unavailable. Use a firm green or red cabbage head, slice it into wedges, and roast or serve it raw with the same toppings. The texture is different, denser and chewier, but it holds up beautifully under heavy dressing and works well for anyone wanting a heartier salad wedge variation.
Variations Worth Trying
A Mediterranean wedge salad swaps the bacon and blue cheese for kalamata olives, sun-dried tomatoes, crumbled feta, and a lemon-herb vinaigrette. It is lighter and brighter, with completely different flavor but the same satisfying structure. This version works especially well in warmer months when you want something fresh without the richness of a classic wedge.
For an Italian wedge, top the iceberg with pepperoncini, salami strips, shaved romano, roasted red peppers, and a red wine vinaigrette. It reads closer to an antipasto plate than a traditional salad, which makes it a strong choice when serving alongside pasta or grilled chicken. Both are solid fancy wedge salad directions that stay easy to execute.
Storage and Serving Notes
Wedge salads do not store well once assembled. The dressing softens the lettuce quickly and the bacon loses its crispness within an hour or two. If you need to prep ahead, keep all components separate in the refrigerator and assemble right before serving. Cut lettuce wedges can sit unwrapped in the fridge for up to 4 hours without wilting noticeably.
Serve this wedge recipe as a first course before grilled steak or roasted chicken, or alongside a rich soup for a complete dinner. The contrast of cold, crunchy lettuce against warm mains is part of what makes it work so well as a pairing.
FAQ
What lettuce is best for a wedge salad?
Iceberg is the standard choice because of its firm structure and high water content, which keeps it crisp under heavy toppings and dressing. It cuts cleanly into wedges and holds its shape on the plate better than any other variety.
Can I make wedge salads ahead of time?
You can prep all the components in advance, but assemble them only right before serving. Pre-dressed wedges go soggy within 30 to 40 minutes, so timing the assembly close to serving time is essential for the best texture.
What dressing works besides blue cheese?
Ranch, Caesar, and green goddess all work well. For a lighter option, a lemon vinaigrette with lots of fresh herbs is a nice departure from the classic while still complementing the crisp iceberg base.
How do I keep the wedge from falling apart on the plate?
Leave the core attached when cutting. The core acts as the base that holds all the leaves together. Only cut straight down through the head from top to bottom, and avoid trimming the bottom too aggressively before slicing.
Is a wedge salad the same as a salad wedge?
Yes, the terms refer to the same thing. A salad wedge is simply a triangular cut of iceberg lettuce served as the base of the dish, with toppings and dressing added over the top. The name describes both the cut and the style of salad.
Can I use cabbage instead of iceberg?
Yes. A cabbage wedge salad is a popular variation, especially when the cabbage is lightly roasted or charred before serving. It has a denser bite than iceberg and pairs especially well with smoky or tangy dressings.
The Best Wedge Salad
Ingredients
Equipment
Method
- Cut the iceberg head into 4 equal wedges from top to bottom, keeping the core intact.
- Place each wedge cut-side up on a chilled plate.
- Spoon blue cheese dressing generously over the top of each wedge.
- Scatter crumbled bacon and halved cherry tomatoes over each wedge.
- Add blue cheese crumbles and thinly sliced red onion on top.
- Finish with fresh chives, cracked black pepper, and a light drizzle of olive oil if using. Serve immediately.
Notes
- Keep iceberg refrigerated until the moment you cut it for maximum crispness.
- Chill serving plates in the freezer for a few minutes before plating.
- Do not assemble ahead of time – dressing will soften the lettuce quickly.
- Substitute ranch or Caesar if blue cheese is not preferred.
