Name: Iceberg Wedge Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 head iceberg lettuce; 2 medium tomatoes (diced (or 1 pint grape tomatoes, diced)); ¾ pound bacon (cooked and crumbled (about 1 cup, 8 to 10 slices)); ½ cup blue cheese (crumbled (approximately 2.75 ounces)); ¼ cup chopped fresh parsley; 1½ cups blue cheese dressing (or ranch dressing)

Crunchy, creamy, and packed with bacon, this Iceberg Wedge Salad delivers bold, steakhouse style flavor in an easy 10-minute recipe that’s perfect for weeknight dinners, backyard barbecues, or special occasions.

Iceberg Wedge Salad on plates with bacon and tomatoes

Steakhouse Salad At Home

Flavor: Every bite is cool and crunchy with savory bacon, juicy tomatoes, tangy blue cheese, and rich, creamy dressing for the perfect balance of fresh and indulgent flavors.
Why You’ll Love It: Cutting the lettuce through the core keeps each wedge intact for beautiful, restaurant-style presentation that’s easy to serve.
Skill Level: Perfect for beginners with just a few minutes of prep and no cooking when using pre-cooked bacon.
Serving Suggestions: This 8-serving, classic steakhouse side salad pairs perfectly with steak, burgers, and BBQ. Or enjoy it as a light lunch by adding grilled chicken, shrimp, or even hard boiled eggs to make it a meal.

blue cheese , blue cheese dressing ,tomatoes , bacon , lettuce and parsley with labels to make Iceberg Wedge Salad

Simple Wedge Salad Ingredients

Iceberg Lettuce: Choose a heavy, firm head with crisp, fresh leaves.
Tomatoes: Diced medium tomatoes add fresh flavor and color, but grape or cherry tomatoes are naturally sweeter, firmer, and release less juice, making them an excellent choice.
Bacon: Cook the bacon until it’s nice and crisp for the best smoky flavor and crunchy texture. To save time, use pre-cooked bacon or make a batch in the air fryer.
Blue Cheese: Crumbled blue cheese adds bold, and sharp tangy flavor that pairs perfectly with the creamy dressing.
Parsley: While optional, it adds a fresh finish. You can also use chives or green onion.
Dressing: Blue cheese dressing delivers the classic steakhouse flavor. Ranch offers a creamier, milder taste that’s especially popular with kids or anyone who prefers a less tangy dressing.

Variations

Put toppings in small bowls so everyone can assemble their own salad.
Make a loaded wedge with hard-boiled eggs, avocado, red onion, croutons, or grilled chicken.
For a milder taste, substitute feta cheese, or omit the cheese altogether if you’re using ranch dressing.
Optional add-ins include red onion, radishes, candied pecans, croutons, or chopped herbs.

close up of Iceberg Wedge Salad on a plate with creamy blue cheese dressing

How To Make Wedge Salad

Cut iceberg lettuce into wedges (full recipe below).
Rinse and dry very well.
Plate, drizzle with dressing, and top with tomatoes, bacon, blue cheese, and parsley.
Serve immediately.

Tips For The Best Wedge Salad

Be sure to dry the lettuce well because wet lettuce waters down the dressing and makes toppings slide off.
Chill lettuce well because cold lettuce is the most crisp, and gives the best steakhouse-style bite.
Cut lettuce head through the core so that each wedge stays intact, is easy to plate, and holds the dressing and toppings.
Prep toppings such as bacon, tomatoes, and cheese earlier in the day for quick and easy assembly.
Drizzle the dressing first, followed by the toppings so they stick to the wedge.

Storing Wedge Salad

Refrigerate washed and dried lettuce wrapped in a paper towel inside an airtight container for up to 24 hours. Keep the topping and dressing separate until serving.
Once dressed, serve right away and it will keep refrigerated for up to 1 day.

Crisp Salads For Fresh Side Dishes

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Iceberg Wedge Salad

This iceberg wedge salad is crisp, creamy, smoky, and ready in just 10 minutes. Serve it as a classic steakhouse side or a light meal with your favorite protein.

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Prep Time 10

Total Time 10

Servings 8 servings

Author Candace

Equipment

Salad spinner or a towel

Ingredients

▢ 1 head iceberg lettuce
▢ 2 medium tomatoes diced (or 1 pint grape tomatoes, diced)
▢ ¾ pound bacon cooked and crumbled (about 1 cup, 8 to 10 slices)
▢ ½ cup blue cheese crumbled (approximately 2.75 ounces)
▢ ¼ cup chopped fresh parsley
▢ 1½ cups blue cheese dressing or ranch dressing

Instructions

Remove broken or wilted leaves from the lettuce head. Slice lettuce in half, directly through the core. Cut each half into half again directly through the core*, then once more to create 8 wedges.
Carefully run the wedges under cold water to wash, spreading the leaves. Gently shake or spin in the salad spinner and allow to drain to dry in the strainer or on a towel**.
Place 1 lettuce wedge onto each plate and drizzle each wedge with an equal amount of dressing.
Top each wedge with tomatoes, bacon crumbles, blue cheese and fresh parsley. Serve immediately.

Notes

*Cut lettuce directly through the core to help the wedges hold together better.
**Alternately, wrap washed lettuce in a towel or paper towel, place into a bag and refrigerate for up to 24 hours.

5 from 3 votes↑ Click stars to rate now!
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Nutrition Information

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Salad

Cuisine American

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