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A stellar steakhouse wedge salad you can enjoy at home! Follow this recipe with a thick & chunky homemade dressing and all the fixin’s!

Homemade wedge salad on a white plate with a vintage silver fork.

Any time I see a wedge salad on a restaurant menu I’m all in!

I love how crisp, juicy, and refreshing it is, and I can never resist a creamy, cheesy dressing.

This wedge salad recipe features my easy homemade blue cheese dressing recipe and it’s fan-freaking-tastic.

It’s got all the ingredients you’d expect to see in a classic wedge salad, and I really think you’re going to enjoy it.

Or if this one isn’t for you, I’ve got plenty of other yummy salad recipes to choose from. Be sure to check out my peach salad with proscuitto and burrata, my broccoli salad, or my scrummy fall salad recipe.

Wedge salad recipe prepared and heaped with savory toppings and creamy dressing.

Table of Contents

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What is a wedge salad?

This is a classic starter that you’ll find at lots of steakhouse restaurants, including Outback! A perennial favorite, especially if you’re a fan of blue cheese.

Why this is the best wedge salad recipe

  1. Tastes amazing: It’s got all the ingredients you’d expect in a salad wedge, but when you make it yourself it’s so much tastier!
  2. Few ingredients: You’ll only need a handful of grocery store basics.
  3. Easy to make: It comes together in a matter of minutes.
  4. Refreshing: This salad is so crisp, juicy, and refreshing! A great starter to a special meal.

What does iceberg wedge salad taste like?

Take a bite of this yummy dish and you’ll get cool, crisp, juicy iceberg lettuce, lots of creamy blue cheese, smoky bacon, sweet tomatoes, and the mild onion-y flavor of fresh scallions.

Ingredients

Ingredients for making wedge salad, with text labels.

Lettuce: Iceberg lettuce is traditional but you could substitute with romaine or butter lettuce instead.

Dressing: Use my easy homemade blue cheese dressing for the thickest, chunkiest, creamiest result ever!

Bacon: I like thick-cut bacon but the regular kind will work too. Cook it, drain it on paper towels, and crumble or chop it into small pieces.

Tomatoes: Grape tomatoes are my favorite because they’re so sweet and flavorful, but cherry tomatoes would work too!

Cheese: Blue cheese crumbles are classic. You can buy them in a tub in your grocery store’s deli section, or get a small wedge and chop or crumble it yourself.

Onion: I like scallions because to me they are the mildest and sweetest type of onion. But you could use shallot or red onion too!

Special equipment

How to make a wedge salad

This easy recipe comes together in 2 simple steps.

Step 1: Prep the ingredients

Cook and crumble the bacon, quarter the tomatoes, break up the cheese, and slice the scallions.

Quartering grape tomatoes and slicing scallions.

And if you’re using my homemade blue cheese dressing recipe, stir that together as well.

Step 2: Assemble

Cut your head of lettuce into 4 equal quarters, and cut the core out.

Cutting iceberg lettuce into wedges and topping with homemade blue cheese dressing.

Place the lettuce wedges on a serving plate and spoon blue cheese dressing on top.

Then sprinkle with bacon, tomatoes, more cheese, and scallions.

Ta-dah!

How to serve classic wedge salad

This dish is best served freshly made. And it only takes minutes to put together so that’s great news!

If you cut the lettuce and the other toppings and assemble the salads too far ahead of time, they could get dried out around the edges and could maybe even turn brown.

And if you added the dressing the lettuce would definitely wilt.

But you could make the dressing a few days ahead of time and cook and crumble the bacon, if you’re looking to get a jump on prep work!

Overhead image of two wedge salads, presented on porcelain plates on a distressed wooden tabletop.

Expert tips

Chill the plates: If you really want to “wow,” place your salad plates in the freezer for an hour or so ahead of time. This is what they do in the fancy steakhouse restaurants! It makes your wedge salads stay nice and cold and so refreshing!

Serve as an appetizer or side dish: This salad can act as a starter to a meal or as a side dish. Or even as the meal itself if you’re looking for something a little less filling. I especially love it with a steak dinner.

Swap in a different kind of cheese: If you’re not a fan of blue cheese, you can sub in something else instead. I think goat cheese would be delish, as would shredded cheddar.

Frequently asked questions

Can you make a wedge salad ahead of time?

You could maybe prep these an hour or so ahead and keep them cold in the fridge, lightly covered with plastic wrap.

But I probably would advise against making wedge salads too far in advance, or they could wilt and turn brown.

You definitely wouldn’t want to freeze this, so if you have any leftovers they should probably just get trashed.

What is the serving size?


This wedge salad recipe makes enough to serve 4 people. You could easily scale it up or down.

The nutritional info below is for 1 salad, or 1/4th the whole batch.

Closeup image of outback wedge salad copycat recipe with a blue and white cloth in the background.

A few more of my best cheesy recipes

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Homemade wedge salad on a white plate with a vintage silver fork.
5 stars (1 rating)

Wedge Salad

Servings: 4 servings
A stellar steakhouse wedge salad you can enjoy at home! Follow this recipe with a thick & chunky homemade dressing and all the fixin's!
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Ingredients

For the wedge salads

  • 1 head (539 g) iceberg lettuce
  • 3/4 cup (183.75 g) blue cheese dressing, recipe follows
  • 6 slices (48 g) cooked bacon, crumbled
  • 10 ounces (283.5 g) grape tomatoes, quartered
  • 1/3 cup (45 g) blue cheese crumbles
  • 1 bunch (24 g) scallions, sliced (green part only)

For the blue cheese dressing

Instructions
 

To make the wedge salads

  • Cut the iceberg lettuce into 4 equal wedges, removing and discarding the core.
  • Place the lettuce on serving plate(s) and top with blue cheese dressing.
  • Sprinkle on the crumbled bacon and quartered grape tomatoes, then spoon on additional blue cheese crumbles and top with scallions.
  • Serve immediately.

To make the blue cheese dressing*

  • Place the mayonnaise, buttermilk, vinegar, salt and pepper in a small bowl and whisk to combine.
  • Fold in the crumbled blue cheese.

Notes

*For more info click here: Blue Cheese Dressing Recipe. 
Serving: 0.25batch, Calories: 256kcal, Carbohydrates: 9g, Protein: 11g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 31mg, Sodium: 797mg, Potassium: 471mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1426IU, Vitamin C: 15mg, Calcium: 138mg, Iron: 1mg
Cuisine: American
Course: Appetizer, Main Course, Salad, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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