Classic Wedge Salad Recipe

Classic wedge salad gets a creamy, smoky upgrade with crisp bacon, tangy blue cheese crumbles, and chilled iceberg lettuce drizzled in homemade dressing.

A wedge salad feels like the kind of dish you order at a steakhouse when you’re feeling fancy but still want to keep a crunch. It’s bright, cold, creamy, and a little dramatic—with that towering iceberg wedge posing like it knows it’s the center of attention. This version is all about big texture and easy confidence. Savory bacon, juicy tomatoes, and that cool, rich dressing come together in each satisfying bite.

Sometimes I like making it for a lunch that feels like a treat without much work. Other times it’s the perfect sidekick for grilled meats or a bold soup. However you serve it, one thing’s for sure: it doesn’t nibble politely. It crunches, it drips, and it knows it.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Classic Wedge Salad

There’s something so satisfying about assembling this salad. No stress, no fire hazards. Just cold, crispy, creamy goodness.

Ridiculously simple to make: Whip up the dressing, sizzle some bacon, and voilà, you’re halfway there.
Big on crunch and contrast: That crisp iceberg meets creamy dressing, salty bacon, and juicy tomato in every forkful.
Make-ahead friendly: The dressing gets better as it chills, and the components can hang out in the fridge until showtime.
Looks super chic on a plate: So sculptural and retro-cool, you barely need a garnish (but we’re still adding chives, of course).
Customizable for picky eaters: Not into blue cheese? We can fix that. Prefer less onion? Easy. It plays nice with alterations.
Perfect starter or side: It’s sturdy enough to stand up next to a steak or sneak into party platters looking smug.

Ingredient Notes

Just a few fridge staples and Boom! We’ve got ourselves a restaurant-worthy situation.

Sour cream: Adds that rich, tangy backbone to the dressing. Don’t skip it, unless you’re subbing in whole-milk Greek yogurt.
Mayonnaise: It rounds out the creaminess and gives the dressing body. Honestly, it’s what makes the texture dreamy.
Buttermilk: Thins it out just slightly while adding a pleasant twang. No buttermilk? Mix regular milk with a splash of lemon juice or vinegar.
Red wine vinegar: Gives a sharp edge that wakes up the dressing. You want a touch of tang in every bite.
Worcestershire sauce: Hard to spell, easy to love. It adds that subtle savory what is that? depth.
Garlic powder: Just enough to suggest garlic without punching you in the tongue.
Salt and freshly ground black pepper: Adjust to taste, but don’t be shy—cold dishes appreciate well-seasoned components.
Blue cheese (crumbled): Rich, funky, unapologetically bold. If you’re feeling adventurous, try gorgonzola.
Bacon: Crispy, smoky, salty… do you even need convincing?
Iceberg lettuce: The classic. Its cool crunch gives serious retro vibes and holds up to all that creamy goo (in a good way).
Cherry tomatoes: Sweet little pops of color and juiciness.
Red onion: Brings some bite. Slice it thin so it doesn’t steal the scene.
Fresh chives: A delicate oniony finish. Also makes the whole thing look unintentionally fancy.

How To Make This Classic Wedge Salad

You won’t need any special gadgets or elaborate timing here. It’s all built on simple steps and cozy flavors coming together in satisfying layers.

Make the dressing: Grab a medium bowl and whisk together the sour cream, mayonnaise, buttermilk, vinegar, Worcestershire, garlic powder, salt, and pepper until it’s gloriously smooth. Add the blue cheese crumbles and gently fold them in. Then let it nap in the fridge for at least 30 minutes so the flavors get to know each other.
Fry the bacon: Lay your bacon slices flat in a cold skillet—resist the urge to crowd. Turn the heat on and let it do its crispy magic. Once it’s golden and shatter-y (yup, that’s a word now), transfer to paper towels to drain.
Prep the lettuce: Hack off any wilted outer leaves from the iceberg. Cut it in half, then each half into quarters. Leaving the core in helps keep things together, so don’t be too quick with the knife. Rinse the wedges gently under cold water, letting it flow through the leaves like a tiny vegetable waterfall. Drain them upside down on paper towels while you get your plating act together.
Assemble the salad: Place each wedge on a plate like a little iceberg throne. Crumble that bacon and scatter it on top. Follow with cherry tomatoes and thinly sliced red onion. Then (my favorite part) generously ladle that dreamy chilled dressing over the top.
Finish with flair: Sprinkle with more blue cheese and those chopped chives. Take a step back and admire your masterpiece. Then dive in before the bacon gets any ideas about disappearing.

Storage Options

Alright, so let’s talk about the reality of leftovers.

You can make the dressing ahead and stash it in the fridge for up to 5 days. Use a tightly sealed jar or container to keep it happy. In fact, I suspect it gets better by day two—it’s like all the ingredients decide to stop competing and start collaborating.

Bacon? Crisp it up ahead of time and store it in an airtight container in the fridge. Reheat briefly in a pan or microwave before serving, or just accept its less-crispy-but-still-delicious fate.

Now lettuce… sigh. Iceberg doesn’t do great once dressed. If you’ve already assembled the whole wedge salad and it’s been sitting for a while, the texture might give up on life a bit. Best to only dress what you’ll eat right away.

As for freezing this salad? That’s a solid nope. The lettuce goes all weird and watery, the dairy in the dressing separates, and it’s just not the vibe. Stick to chilling, not freezing.

Variations and Substitutions

There’s no law that says your wedge salad has to follow the traditional script. Let’s bend the rules a bit, shall we?

Different cheese: Not into blue cheese? Try crumbled feta or shaved parmesan for a mellower, salt-forward punch.
Non-pork bacon: Turkey bacon, pancetta, or even crispy prosciutto chips (yum) can swap in if you don’t do pork.
Lettuce alternative: Romaine hearts can work in a pinch if iceberg’s out of stock. You’ll miss some of that classic crunch, but romaine still stands up to the dressing.
Spice it up: Add a teeny splash of hot sauce to the dressing or sprinkle on chili flakes for a gentle heat kick.
Add avocado: For some silky richness that glides right in with the crunch factor. Plus, hello, bonus nutrients.
Go herby: Mix in fresh dill or parsley with the chives if your garden’s feeling generous (or your herb drawer’s overflowing).

What to Serve with Classic Wedge Salad

This salad is the cool, collected type that happily sidles up to all kinds of mains without stealing the spotlight.

A grilled steak or burger practically begs you to make this salad on the side. That crisp-luxe vibe is the ultimate foil for sizzling meat. And yes, eating them together feels like going to a fancy-ish diner without leaving your house.
Pan-seared cod with rainbow chard makes a gorgeous, modern dinner when paired with this wedge. Fish + freshness + crunch = a total win.
If you’re making soup for dinner, especially something creamy or sweet like Panera-style autumn squash soup, the wedge adds texture and a little savory contrast.
For a cozy but playful combo, make this salad alongside chili cornbread casserole. It’s a balance thing: hot and cheesy meets cold and creamy.
Serving brunch for friends? Go rogue and add this salad next to a cheesy egg bake or crisp bagel board. Unexpected, but kind of genius.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make a wedge salad ahead of time?

Sort of! You can prep all the components in advance—the dressing up to a few days early, the bacon crisped and chilled, tomatoes sliced, etc. But don’t assemble it more than an hour or two ahead; the lettuce can get sad and soggy. For best results, store it all separately and build your beautiful plate when it’s time to serve.

What kind of lettuce works best for a wedge salad?

Iceberg, hands down. It’s super crisp, holds its shape well, and gives you that satisfying crunch you want. You can try romaine in a pinch, but it lacks that signature wedgey structure. You want something you can stab with a fork and hear a little crunch when you bite in.

Is there a way to make it lighter or healthier?

Totally, and without sacrificing too much satisfaction. Use light mayo and sub in Greek yogurt for the sour cream if you want to cut down on fat. You can also use a lighter hand with the bacon or go for a plant-based alternative. It’ll be different, but still totally enjoyable.

What can I use instead of blue cheese?

If blue cheese isn’t your thing (totally fair—it’s a polarizing one), feta is a great alternative. It’s tangy but less assertive. Goat cheese adds creaminess if you like a little funk. Or, if you want to skip the cheese entirely, just lean heavier on the chives and bacon for balance.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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