Wedge Salad – this is a classic salad recipe with a homemade blue cheese dressing, tomatoes, onions, and bacon. This salad is always a crowd pleaser!

The Classic Wedge Salad


The Wedge. Nope. I’m not talking about the shoe. Although I’m a big fan of those too.

Whenever I think of a wedge salad, I think of a fancy schmancy steakhouse restaurant where they’re usually served. And also where they charge upwards of $15 for their upscale wedge salads. I’m a sucker for them.

But guess what? You can easily make your own wedge salads at home.

I’m talking so easy that I was a little ticked at myself for ever buying one of those salads.

You could definitely use store bought blue cheese dressing here too but I feel like the homemade version is a whole lot better. The original recipe calls for shallots which are less overpowering than a red onion.

I personally love onions. I could eat them like an apple so I opted to use the red onion I had on hand. I like the delicacy of the shallots and would use those if you’re scared of onions.

the classic wedge salad


The Classic Wedge Salad

5 from 1 vote
Prep Time: 10 minutes
Servings: 4 servings


  • 4 slices bacon, cooked and crumbled
  • 1 large shallot, sliced into 1/8-inch-thick rings or a red onion
  • 1/4 cup red wine vinegar
  • 4 ounces blue cheese, crumbled (1 cup)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons milk
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 head iceberg lettuce, 9 ounces
  • 12 ounces cherry or grape tomatoes, halved


  • Combine shallot and vinegar in bowl and let sit for 20 minutes.
  • Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese (about 3/4 cup), mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
  • Hold the head of iceberg lettuce with both hands, with the core pointed toward the counter. Hit the core end of the lettuce forcefully against the counter to loosen the core. Twist and pull the core out of the bottom of the head.
  • Cut it into 6 wedges. Start by cutting it in half and then each half into 3 equal wedges.
  • Arrange lettuce wedges on ­platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese. Serve.


Source: from Cook's Country
Cuisine: American
Course: Salad
Classic Wedge Salad