Dinner

The Best Wedge Salad Recipe

ByHarper Ellington January 4, 2026January 4, 2026

Introduction

The Best Wedge Salad is a fresh and satisfying twist on a classic favorite. Crisp iceberg lettuce wedges are topped with creamy blue cheese, crunchy bacon, fresh vegetables, and a flavorful green olive dressing. Perfect for a crowd or a hearty side dish!

A white oval plate holds a colorful wedge salad made of four large green lettuce wedges placed evenly apart. Each wedge is topped with creamy white dressing, chopped crispy brown bacon, bright red cherry tomato halves, and rough crumbles of white cheese. There are six halved boiled eggs with vibrant yellow yolks placed neatly on top of the salad. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 heads of iceberg lettuce
Creamy Ripe Green Olive dressing (recipe follows)
6 eggs
1 pound slab of bacon, about 3 inches wide
2 teaspoons olive oil
12 ounces cherry tomatoes, cut into quarters
2 cups gluten-free croutons
12 ounces blue cheese crumbles
1 cup chives, finely chopped
½ cup parsley, finely chopped
Salt for seasoning

Ingredients for Creamy Ripe Green Olive dressing:

1½ cup Whole30 Mayo
2 garlic cloves, pressed
¼ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
3 tablespoons lemon juice
Kosher salt to taste (about 2 pinches)
2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
One 6-ounce can of California ripe green olives, drained and divided

Instructions

Step 1: Prepare the Creamy Ripe Green Olive dressing by blending the Whole30 mayo, pressed garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil, and two-thirds of the olives until smooth. Add the remaining olives and pulse to chop coarsely. Set aside.
Step 2: Cut each head of iceberg lettuce into quarters, keeping the stem intact and leaves as whole as possible. Rinse gently and drain for 5 minutes. Place wedges cut side up on a tea towel-lined dish and refrigerate for 60 minutes to crisp.
Step 3: Slice the bacon slab into ½-inch strips, then cut these into 1-inch pieces. Heat olive oil in a pan over medium heat and sauté the bacon pieces until crispy, about 20 minutes. Drain on paper towels.
Step 4: Boil enough water to cover the eggs. Fill a bowl with ice water. Gently add eggs to boiling water and cook for 8 minutes 40 seconds. Transfer eggs to ice water for 3 minutes, then peel and slice lengthwise into ¼-inch slices to display the yolk. Set aside.
Step 5: Arrange lettuce wedges cut side up on a large platter and season with salt. Sprinkle evenly with blue cheese crumbles, then scatter chives and parsley on top.
Step 6: Drizzle the prepared dressing generously over the lettuce. Top with egg slices, quartered cherry tomatoes, crispy bacon, gluten-free croutons, and freshly cracked black pepper.

Tips & Variations

For extra crunch, try topping with crispy marinated onions. Simply drain some marinated onions and sauté over medium heat until crunchy, about 5 minutes.
You can substitute regular mayonnaise for Whole30 mayo if preferred.
Use freshly chopped herbs to enhance the salad’s fresh flavor.

Storage

Store salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to maintain crispness. Leftover dressing can be refrigerated for up to one week. Reheat bacon briefly in a pan if desired before adding to the salad.

How to Serve

The image shows a white oval plate filled with a wedge salad. There are six wedge pieces of pale green lettuce arranged around the plate. Each wedge is topped with layers of creamy dressing, small halved cherry tomatoes that are bright red, finely chopped bacon pieces that are brown, and half of a boiled egg with a yellow yolk and white surrounding it. The salad is sprinkled lightly with what looks like black pepper and thinly sliced onions. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salad dressing ahead of time?

Yes, the dressing can be made up to one week in advance and stored in the refrigerator. This allows the flavors to meld beautifully.

How do I keep the lettuce crisp for the wedge salad?

After cutting, rinse the lettuce gently and let it drain well. Refrigerate the wedges on a towel-lined tray for at least an hour before serving to ensure crispness.