This Classic Iceberg Wedge Salad is everything you love in a steakhouse-style side dish, but easy enough to make at home. Crisp, cold wedges of iceberg lettuce are topped with juicy cherry tomatoes, salty bacon, red onion, and a creamy homemade buttermilk blue cheese dressing that’s rich and tangy.
Why You Will Love This Classic Iceberg Wedge Salad
- Steakhouse Wedge Salad at Home: This classic recipe brings all the flavors of your favorite steakhouse wedge salad to your own table, without the price tag.
- Creamy Buttermilk Blue Cheese Dressing: The homemade dressing is made with buttermilk, sour cream, mayo, and crumbled blue cheese for a bold and creamy finish.
- Crispy Bacon and Fresh Vegetables: Every bite of this classic iceberg wedge salad delivers the perfect combination of textures and flavors—from crispy bacon to juicy cherry tomatoes and sharp red onion.
- Simple Yet Elegant Presentation: Serving the lettuce in wedges makes this salad look elegant, while keeping prep time minimal.
Ingredient Substitutions
- Iceberg lettuce – Substitute with romaine hearts or butter lettuce.
- Cherry tomatoes – Use grape tomatoes or chopped heirloom tomatoes.
- Bacon – Substitute with pancetta, turkey bacon, or a vegetarian bacon alternative.
- Red onion – Replace with shallots, scallions, or pickled red onions.
- Buttermilk – Substitute with milk + lemon juice or vinegar (let sit 5 minutes).
- Sour cream – Use plain Greek yogurt for a tangier, protein-packed option.
- Mayo – Substitute with avocado mayo or more Greek yogurt.
- Crumbled blue cheese – Replace with Gorgonzola, Roquefort, or feta for milder flavor.
- Worcestershire sauce – Can omit, or sub with coconut aminos for a soy-free twist.
- Garlic powder – Use finely minced fresh garlic, if preferred.
How to Serve and Store Leftovers
- Serving Suggestions: Serve this wedge salad as a starter before, or paired with grilled steaks, roast chicken, or seafood. It also pairs well with burgers or slow-roasted baby back ribs.
- Storing Leftovers: Store the components separately in airtight containers. Lettuce wedges and chopped veggies will stay fresh for 2–3 days. The dressing can be refrigerated for up to a week. Assemble just before serving for best texture.
Frequently Asked Questions
- How do I cut iceberg lettuce into wedges? Remove the outer leaves and cut the head of iceberg in half through the core. Then cut each half into halves again, giving you 4 equal wedges. Trim the core slightly if needed, but leave some so the wedges hold together.
- Can I make this salad ahead of time? You can prep all the components ahead, including the dressing. Just wait to assemble and dress the salad until you’re ready to serve.
- Can I make this without blue cheese? Yes. You can substitute with feta for a milder tang, or leave it out and use a creamy ranch-style dressing instead.
- Can I use store-bought dressing? Absolutely, but homemade gives the freshest flavor. Look for a buttermilk or blue cheese dressing with minimal additives for best results.
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Classic Iceberg Wedge Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Classic Iceberg Wedge Salad is everything you love in a steakhouse-style side dish, but easy enough to make at home. Crisp, cold wedges of iceberg lettuce are topped with juicy cherry tomatoes, salty bacon, red onion, and a creamy homemade buttermilk blue cheese dressing that’s rich and tangy.
Ingredients
- 1 small to medium, head iceberg lettuce, cut into 4 wedges
- 1 cup cherry tomatoes, halved
- 4 slices thick-cut bacon, diced
- 2 tablespoons red onion, sliced thin
- Cracked black pepper, for garnish
For the Buttermilk Blue Cheese Dressing:
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/3 cup mayo
- 4 ounces crumbled blue cheese
- 4 dashes Worcestershire sauce
- 1/2 teaspoon garlic powder
- Pinch of salt
- Pinch of cracked black pepper
Instructions
- Dice the bacon and cook in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease.
- While the bacon cooks, combine the buttermilk, sour cream, mayo, crumbled blue cheese, Worcestershire sauce, garlic powder, salt, and pepper in a jar or bowl. Shake, or stir well, until creamy.
- Cut the iceberg lettuce into 4 equal wedges and arrange on a platter or individual serving plates.
- Top each wedge with about 3/4 of the tomatoes and red onion.
- Drizzle the dressing over each wedge.
- Add the remaining tomatoes, onions, and crispy bacon on top.
- Finish with cracked black pepper
- Serve immediately.
- ENJOY!
Notes
- Use cold lettuce for the best crunch.
- Pat lettuce wedges dry with paper towels to help the dressing cling better.
- Crisp the bacon well for added texture.
- Shake or whisk the dressing again if it sits before serving.
- Use a spoon to help evenly drizzle dressing over each wedge.
- Double the dressing if you like it extra creamy.
- Add chives or fresh parsley for garnish if desired.
- For extra bite, add a splash of red wine vinegar to the tomatoes before topping.
- Use thick-cut bacon for the crispiest texture.
- Keeps well if you store components separately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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