This Wedge Salad is crisp, refreshing, and delicious! Wedges of lettuce are topped with a creamy dressing, juicy tomatoes, salty bacon, and extra blue cheese crumbles, making this wedge salad recipe a tried and true favorite.

Classic wedge salad with bacon, tomatoes, homemade dressing.

Wedge salads make a classic, timeless salad. They are a mainstay on the menu of many steakhouse restaurants and are always a favorite when I serve them at home. They go perfectly with many main dishes, from prime rib, rib eyes, pork chops, baked chicken, and grilled chicken to making a delicious meal for a light lunch.

Wedge salad ingredients.


Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

The ingredients for a wedge salad are minimal and cut small to allow them to hold to the wedge as served.

Traditionally, wedge salad is served as a cut wedge of iceberg lettuce topped with savory diced bacon, chopped juicy tomatoes, and a generous amount of creamy blue cheese dressing with blue cheese crumbles.

However, you can easily customize the salad to your personal preferences.

I also include thin slices of green onion, chives, and sliced hard-boiled eggs from time to time. I also swap out the dressing and cheese if someone doesn’t enjoy or can’t have blue cheese.

Wedge Salad Serving Tip

I love serving my salad on chilled plates with a serrated knife. The chilled plate makes the lettuce portion of the salad seem even crisper, and the serrated knife helps cut through the wedge easily.

How to Make a Wedge Salad

Wedge salad with bacon, tomatoes, and blue cheese.

Cook the bacon. I always prefer my oven-baked bacon method for evenly cooked, perfectly crispy bacon. Crumble or dice.

Cut lettuce wedges. Remove the outer leaves of a whole head of lettuce. Wash and pat dry. Half the head of lettuce with a sharp knife and then cut the halves again, making four evenly sized wedges per head.

Cut the tomatoes. Slice the tomatoes into small bite-sized pieces. Slice the onion thinly if using.

Assemble the salad. Place the lettuce wedge onto a clean plate, top it with creamy blue cheese dressing, or substitute it with ranch dressing or Caesar dressing. Top the salad with bacon, tomato, and blue cheese. Serve chilled.

Frequently Asked Questions

What dressing is used for a wedge salad?

Traditionally, wedge salads are served with blue cheese dressing. However, if you do not like blue cheese, you can substitute it with ranch dressing or Caesar dressing. I also substitute with Parmesan cheese instead of blue cheese for those who can not have blue cheese.

Can you use another type of lettuce for a wedge salad?

The classic wedge salad is made with iceberg lettuce, but I have enjoyed a Caesar Wedge Salad of a large wedge of romaine lettuce, Caesar dressing, parmesan cheese, and other traditional wedge salad toppings.

Storage Tips

A wedge salad is best enjoyed when it is made. For quicker assembly, you can prepare the ingredients and store them in airtight containers in the refrigerator, such as baking the bacon ahead of time.

If you tried this Wedge Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!

Wedge Salad Recipe

5 from 1 vote
This Wedge Salad is crisp, refreshing, and delicious! Wedges of lettuce are topped with a creamy dressing, juicy tomatoes, salty bacon, and extra blue cheese crumbles.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4


  • 1 head iceberg lettuce
  • 4 slices bacon, cooked and diced
  • 1 cup cherry tomatoes, diced
  • 1 cup blue cheese dressing
  • 1/4 cup blue cheese crumbles


  • Cut the lettuce. Remove the outer leaves of the iceberg lettuce to remove any torn leaves. Clean and dry iceberg lettuce. Cut head in half and then lengthwise into four equal-sized wedges.
  • Assemble the wedge salad. Plate the iceberg lettuce wedge. Top with diced cooked bacon and cut tomatoes. Top with blue cheese dressing and additional blue cheese crumbles.


Recipe Variations:
Substitute the blue cheese and blue cheese dressing. Use ranch dressing and cheddar, feta, gouda, or another favorite cheese. Another favorite is Caesar dressing and Parmesan cheese. 
Storage Tips: 
Wedge salad is best enjoyed as it is made. You can prepare the toppings such as baking the bacon or making the dressing ahead of time for quicker assembly.


Calories: 222kcal | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 844mg | Potassium: 516mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1329IU | Vitamin C: 31mg | Calcium: 137mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Mom used to make this salad alot when I was a kid. And the funny thing is she served it on Blue Willow Plates…just like you. Giggles I had to do a double take. Is my Mom there?

  2. I love blue cheese dressing so much I eat it with crackers as a snack. Love the crunch of a wedge salad. Pretty picture too!