Classic Iceberg Wedge Salad with Blue Cheese and Bacon

This wedge salad with creamy lemon Parmesan dressing is a quick, light, and refreshing dish. Thick wedges of crisp iceberg lettuce are finished with a tangy, creamy dressing made from plain yogurt, lemon, maple syrup, Dijon mustard, grated Parmesan, garlic, and olive oil. The result is bright and balanced — a little tart, slightly sweet, and richly savory. The salad is topped with freshly crumbled feta (not pre-crumbled), halved cherry tomatoes, thinly sliced red onion, and optional jalapeño slices for a spicy contrast.

Salads like this are satisfying because they feel voluminous without being heavy. Iceberg lettuce, with its high water content and mild flavor, makes an especially refreshing base for warm-weather meals. The dressing adds richness and depth without overpowering the crisp lettuce.

Why You’ll Love Wedge Salad

This classic wedge salad balances crisp texture and creamy flavor. The lemon-Parmesan dressing melds tangy lemon with nutty Parmesan and a touch of sweetness from maple syrup, while plain yogurt keeps the dressing light and smooth. Fresh ingredients like cherry tomatoes, red onion, and crumbled feta add bright, contrasting notes. It comes together quickly, so it’s ideal for weeknight dinners, barbecues, or a light main course when paired with a protein.

How to Prepare Wedge Salad

Start by removing one or two outer leaves of the iceberg and discard or compost them. Cut the head of lettuce into quarters so you have four wedges. Briefly soak the wedges in a bowl of ice water for a few minutes — this helps remove any hidden dirt between the layers and firms up the leaves.

Rinse and dry the lettuce well after soaking. You can also add the thinly sliced red onion to the ice water for a few minutes to mellow its sharpness. Pat everything dry before arranging the wedges on a serving platter so the dressing clings to the leaves rather than pooling.

If you like heat, thinly slice a jalapeño and scatter a few pieces over the salad. The spicy slices provide a pleasant counterpoint to the creamy dressing and salty feta.

Substitutions and Variations

This salad is highly adaptable. Here are simple ways to customize it:

• Dairy-free: Omit the plain yogurt or replace it with a dairy-free yogurt alternative. You can also skip the Parmesan or swap in a dairy-free alternative if needed.
• Acid swap: Use white balsamic vinegar or red wine vinegar instead of lemon juice for a different acid profile.
• Cheese swaps: Try blue cheese, goat cheese, or shredded cheddar in place of feta or Parmesan if you prefer.
• Make it a meal: Add grilled chicken, shrimp, crispy bacon pieces, or pan-seared tofu to turn the wedge into a main course.

Best Served With

This wedge salad pairs well with grilled or roasted proteins and simple sides. Consider serving it alongside:

• Chicken souvlaki skewers
• Grilled lemon chicken breast
• Any simply grilled fish or shrimp

Similar Recipes

• Italian chopped salad
• Creamy Greek salad
• Simple green salad

Common Questions

How can I clean the lettuce?

Soak the wedges in a bowl of ice water to dislodge dirt and impurities, then remove and dry on paper towels or a clean kitchen towel. The cold water helps keep the leaves crisp.

What herbs can I use to enhance the salad’s flavor?

Fresh basil, parsley, cilantro, or dill can add bright, fresh notes when sprinkled over the finished salad.

What can I add to make this salad more substantial as a main course?

Add grilled chicken, shrimp, crispy bacon bits, or tofu to increase protein and make the salad a complete meal.

Can I make this salad in advance?

Prepare the dressing and chop ingredients ahead of time, but assemble the wedges just before serving so the lettuce remains crisp. The dressing can be stored in the refrigerator for several days.

What can I use instead of dairy in the dressing?

Use a dairy-free yogurt or omit the yogurt and increase the olive oil slightly. Nutritional texture can be adjusted with a small amount of tahini or a dairy-free mayonnaise if desired.

Can I use a different type of lettuce for this salad?

Yes. Romaine, butter lettuce, or other crisp leafy greens work well if you prefer something with more flavor or fiber than iceberg.

What type of cheese should I use?

Freshly grated Parmesan delivers the best flavor for the dressing. For the salad topping, crumble feta just before serving for the best texture and taste.

Should I remove the core of the iceberg?

You can leave the core intact while cutting the wedges so they stay together. Cutting through the core helps the wedges hold their shape on the plate.

Recipe

Ingredients

• 1 head iceberg lettuce, quartered
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Feta cheese, freshly crumbled, to taste
• Jalapeños, thinly sliced (optional)

Lemon Parmesan Dressing

• 1/2 cup olive oil
• 1/3 cup lemon juice, freshly squeezed
• 1 tablespoon Dijon mustard
• 3 tablespoons grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon maple syrup
• Salt, to taste
• 1/2 cup plain yogurt (any variety you enjoy)

Instructions

1. Note: This recipe makes more dressing than you may need for a single salad. Store any leftover dressing in the refrigerator for future use.
2. Remove the outer leaves of the lettuce, then cut the head in half and each half into two wedges. Briefly soak the wedges in ice water for a few minutes, then remove and dry thoroughly.
3. Arrange the wedges on a large serving plate.
4. To make the dressing, combine the olive oil, lemon juice, Dijon mustard, grated Parmesan, minced garlic, maple syrup, yogurt, and salt in a jar or bowl. Whisk or shake until smooth, then taste and adjust seasoning.
5. Drizzle a little dressing over each wedge, then top with cherry tomatoes, red onion, jalapeños if using, and freshly crumbled feta.
6. Finish with an extra drizzle of dressing and serve immediately.

Notes

• Use a high-quality block Parmesan and grate it by hand for the best flavor.
• Cut through the core so wedges remain intact and are easy to serve.
• Store leftover dressing in a sealed container in the refrigerator for up to 4–5 days; stir or shake before using.

Nutrition (approximate per serving)

Calories: 318 • Fat: 29 g • Carbohydrates: 12 g • Protein: 4 g • Sodium: 133 mg

Nutrition information is automatically calculated and should be used as an approximation.