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Best Wedge Salad

Section: Tasty Lunch Ideas

This wedge salad features crisp iceberg lettuce cut into wedges, chilled to maintain its crunch. It's topped with a creamy dressing made of ripe green olives blended smoothly with mayo, garlic, herbs, and lemon juice. Crispy bacon pieces add smoky depth, while perfectly boiled eggs provide richness. Blue cheese crumbles and quartered cherry tomatoes brighten the dish, accompanied by gluten-free croutons for texture. Fresh chives and parsley garnish the salad, creating a balanced mix of flavors and satisfying freshness.

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Last modified on Sat, 21 Feb 2026 06:10:38 GMT
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A plate of food with lettuce, tomatoes, bacon, eggs, and blue cheese. | dinabakery.com

This wedge salad recipe takes the classic and adds a modern twist with a creamy ripe green olive dressing and fresh toppings like crispy bacon, perfectly boiled eggs, blue cheese, and gluten-free croutons. It balances texture and flavor beautifully, making it an elegant choice for dinners, gatherings, or any day you want a fresh crisp salad with personality.

Ingredients

  • Heads of iceberg lettuce: the crisp heart of the wedge that holds all toppings well, choose firm and bright green heads for the best texture
  • Eggs: boiled to creamy yet firm perfection, they add richness and a lovely visual layer to the salad
  • Slab bacon: sliced thick for maximum crispiness and smoky flavor, pick good quality bacon with meat and fat balance
  • Olive oil: used to sauté bacon and adds a subtle richness, try extra virgin for flavor
  • Cherry tomatoes: sweet and juicy, cutting them into quarters ensures every bite has freshness
  • Gluten-free croutons: add crunch and texture while keeping the salad gluten free
  • Blue cheese crumbles: bring sharp tanginess and creaminess, use a high-quality blue cheese
  • Fresh chives and parsley: for brightness and herbaceous notes
  • Salt: essential for seasoning each component and bringing out flavors

For the Creamy Ripe Green Olive Dressing

  • Whole30 mayo: creamy base that’s tangy and smooth, opt for a good quality mayo
  • Garlic cloves: pressed fresh to add pungency and depth to the dressing
  • Fresh flat-leaf parsley and chives: herbaceous freshness blended into the dressing
  • Lemon juice: brightens and balances the dressing’s richness
  • Kosher salt: for seasoning
  • Red wine vinegar: adds acidity and complexity
  • Extra virgin olive oil: richness and mouthfeel
  • California ripe green olives: drained and used both blended and chopped for a savory olive punch

Step-by-Step Instructions

Make the Creamy Ripe Green Olive Dressing:
Using a hand mixer or blender, combine the Whole30 mayo, pressed garlic cloves, chopped parsley, chopped chives, lemon juice, kosher salt, red wine vinegar, extra virgin olive oil, and two-thirds of the drained green olives. Blend until the mixture is smooth and creamy. Add the remaining olives and pulse gently several times to leave some olives coarsely chopped for texture. Set this dressing aside to let the flavors meld.
Prepare the Lettuce Wedges:
Cut each head of iceberg lettuce into quarters carefully, making sure to keep the stem attached to hold the wedge shape intact. Rinse each wedge gently under cold water and let them drain for about five minutes. Place the wedges cut side up on a dish or baking sheet lined with a tea towel. Refrigerate uncovered for 60 minutes. This chilling step helps the lettuce crispen up so your salad stays fresh and crunchy.
Cook the Bacon:
Slice the bacon slab into strips half an inch wide, then cut those strips into one-inch pieces. Heat olive oil in a medium pan over medium heat and add the bacon pieces. Sauté slowly for about 20 minutes or until the bacon is crisp and golden brown. Remove the bacon from the pan using a slotted spoon and drain on paper towels to remove excess fat.
Boil the Eggs:
Fill a pot with enough water to cover the eggs and bring it to a full rolling boil. Prepare an ice water bath in a separate bowl. Gently place the eggs into the boiling water and cook for exactly 8 minutes and 40 seconds to get perfect firmness. Immediately transfer the eggs to the ice water bath to stop cooking for 3 minutes. Peel carefully and slice the eggs lengthwise into quarter-inch thick slices for beautiful presentation.
Assemble the Salad:
Place the chilled iceberg wedges cut side up on a large serving platter. Sprinkle salt evenly over the lettuce to season lightly. Distribute the blue cheese crumbles evenly across the wedges. Sprinkle finely chopped chives and parsley to add an herbaceous touch. Drizzle the creamy ripe green olive dressing generously over the top so it seeps into the leaves.
Add Final Toppings:
Arrange the sliced boiled eggs artistically over the wedges. Scatter quartered cherry tomatoes, crispy bacon pieces, and gluten-free croutons on top to create layers of texture and flavor. Optionally finish with freshly ground black pepper or marinated red onions for extra zing and crunch.
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A plate of food with eggs, bacon, lettuce and tomatoes. | dinabakery.com

Storage Tips

Store leftover dressing in an airtight container in the fridge for up to one week. It will thicken slightly but can be thinned with a little lemon juice or water before using again. Chopped bacon and boiled eggs should be kept separate and refrigerated if you plan to save for another day. Do not store the lettuce wedges assembled for long as they will wilt when dressed. Assemble just before serving for best crispness.

Ingredient Substitutions

You can swap iceberg lettuce for romaine if you prefer a slightly sweeter lettuce with more chew but it will change the texture experience. Blue cheese can be swapped for feta or goat cheese for a milder flavor, though it will be less pungent. If you cannot find Whole30 mayo, use a good quality regular mayonnaise or Greek yogurt for a lighter dressing base.

A plate of food with bacon, lettuce, tomatoes, and blue cheese. Pin it
A plate of food with bacon, lettuce, tomatoes, and blue cheese. | dinabakery.com

Serving Suggestions

Serve this wedge salad alongside grilled steak or chicken for a delicious summer meal. It also pairs well with hearty soups or on a buffet table where its crisp texture adds a fresh contrast.

Frequently Asked Questions

→ How do I keep iceberg lettuce wedges crisp?

After cutting the lettuce into wedges, rinse and drain well, then refrigerate uncovered on a lined tray for about an hour to ensure maximum crispness.

→ What is the best way to cook bacon for this salad?

Slice bacon into small pieces and sauté in olive oil over medium heat until crispy. Drain on paper towels to remove excess grease.

→ How long should eggs be boiled for ideal texture?

Boil eggs for exactly 8 minutes and 40 seconds, then immediately place them in ice water to stop cooking and achieve a firm but creamy yolk.

→ Can I prepare the creamy olive dressing ahead of time?

Yes, blend the dressing ingredients and refrigerate for a few hours to allow flavors to meld before assembling the salad.

→ Are gluten-free croutons suitable for this salad?

Absolutely. Using gluten-free croutons keeps the dish suitable for gluten-sensitive diners without compromising on crunch.

→ What herbs complement the wedge salad best?

Fresh chives and flat-leaf parsley add bright, herbaceous notes that balance the creamy dressing and rich toppings.

Best Wedge Salad

Crisp iceberg wedges with creamy olive dressing, bacon, boiled eggs, blue cheese, tomatoes, and gluten-free croutons.

Prep Time
30 minutes
Cooking Time
30 minutes
Total Preparation Time
60 minutes
By: Dina

Featured in: Lunch

Difficulty Level: Medium

Cuisine Type: American

Number of Portions: 12 Serving Size

Dietary Options: Gluten-Free

The Ingredients You'll Need

→ Salad

01 3 heads iceberg lettuce
02 6 large eggs
03 1 lb slab bacon, approximately 3 inches wide
04 2 tsp olive oil
05 12 oz cherry tomatoes, quartered
06 2 cups gluten-free croutons
07 12 oz blue cheese crumbles
08 1 cup finely chopped chives
09 ½ cup finely chopped flat-leaf parsley
10 Salt, to taste

→ Creamy Ripe Green Olive Dressing

11 1½ cups Whole30 mayonnaise
12 2 garlic cloves, pressed
13 ¼ cup chopped fresh flat-leaf parsley
14 1 tbsp chopped fresh chives
15 3 tbsp lemon juice
16 Kosher salt, about 2 pinches
17 2 tbsp red wine vinegar
18 5 tbsp extra virgin olive oil
19 6 oz can California ripe green olives, drained and divided

Step-by-Step Instructions

Step 01

Using a hand mixer or blender, combine Whole30 mayonnaise, pressed garlic, parsley, chives, lemon juice, kosher salt, red wine vinegar, olive oil, and two-thirds of the drained olives. Blend until smooth. Add remaining olives and pulse a few times until coarsely chopped. Set aside.

Step 02

Cut each iceberg lettuce head into quarters with stem attached to preserve wedge shape. Rinse gently and drain for 5 minutes. Place wedges cut side up on a tea towel-lined tray and refrigerate uncovered for 60 minutes to crisp.

Step 03

Slice bacon into ½-inch wide strips, then cut into 1-inch pieces. Heat olive oil in a pan over medium heat and sauté bacon until crispy, about 20 minutes. Remove with slotted spoon and drain on paper towels.

Step 04

Bring enough water to a rolling boil to cover eggs. Prepare a bowl with ice water. Gently add eggs to boiling water and cook precisely 8 minutes 40 seconds. Immediately transfer eggs to ice water for 3 minutes. Peel and slice lengthwise into ¼-inch thick slices.

Step 05

Arrange iceberg wedges cut side up on a large platter. Season lightly with salt. Evenly sprinkle blue cheese crumbles, then top with chopped chives and parsley. Drizzle the creamy ripe green olive dressing generously over wedges.

Step 06

Distribute sliced eggs, quartered cherry tomatoes, crispy bacon pieces, and gluten-free croutons atop salad. Optionally season with freshly ground black pepper and marinated red onions for added texture.

Extra Tips

  1. Use gluten-free croutons to maintain gluten-free status. Refrigerate lettuce wedges uncovered to maximize crispness before assembly. Optional crispy marinated onions may be sautéed for 5 minutes and added for crunch.

Tools You'll Need

  • Hand mixer or blender
  • Medium skillet
  • Large pot for boiling eggs
  • Slotted spoon
  • Tray lined with tea towel

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains eggs, dairy (blue cheese), and olives. Gluten-free with specified croutons.