Classic Wedge Salad Recipe

Classic Wedge Salad Recipe

I’ve been ramping up to this post with a recipe for homemade mayonnaise and a how-to for a delicious blue cheese dressing. I hope you’re well practiced in those, because you can use them to achieve a stellar wedge salad all by your lonesome!

I made this for the first time recently; it’s a perfect summer salad and can be an entree or side salad.

I, of course, tweaked it a little, so read the recipe notes to find out some ways to tweak your own version. Enjoy this light yet filling and tasty summer wedge salad recipe!

Wedge Salad

Crispy cold classic wedge salad


  • 1 head iceberg lettuce
  • 1 cup ripe cherry tomatoes
  • blue cheese dressing
  • 5 ounces bacon fried and crumbled
  • blue cheese crumbles
  • 1 bunch fresh chives chopped


  • Cut lettuce into four wedges.
  • Halve the cherry tomatoes.
  • Place one wedge of lettuce on each of four plates, cut side up.
  • Spoon dressing over the top of each.
  • Sprinkle with crumbled bacon.
  • Add halved tomatoes, some crumbled blue cheese, and chives to garnish.
  • Serve chilled.


Serve this salad as cold as you can. Chill all your ingredients well right up to serving time.
Cut the lettuce and tomatoes just before assembling the salad.
Instead of bacon, substitute pan-fried prosciutto or even roasted, salted sunflower seeds for the vegetarians.
Make your own mayonnaise and blue cheese dressing for the utmost flavor.

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