There’s a reason the classic wedge salad with blue cheese never goes out of style—it’s crisp, creamy, salty, and refreshing all at once. With a cold, crunchy wedge of iceberg lettuce as the base, every bite delivers that satisfying snap you expect from a true steakhouse salad. It’s simple, bold, and surprisingly elegant for how quickly it comes together.
What makes this recipe shine is the homemade blue cheese dressing. It’s rich and tangy with just the right amount of bite, plus plenty of blue cheese crumbles for that signature flavor. A splash of buttermilk keeps it drizzle-able, while sour cream and mayo create the creamy texture that clings perfectly to the lettuce.
Of course, no wedge salad is complete without the toppings. Crispy bacon, juicy tomatoes, thin slices of red onion, and fresh chives add layers of flavor and texture that make the salad feel like a full restaurant experience at home. It’s the perfect side dish for grilled steak, burgers, chicken, or even a cozy pasta night when you want something fresh on the table.
Best of all, this wedge salad recipe is endlessly customizable. Make it lighter with Greek yogurt, add avocado or hard-boiled eggs, or swap in gorgonzola for a milder twist. Whether you’re hosting guests or just craving a quick and satisfying salad, this blue cheese wedge is the kind of classic that always hits the spot.
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Wedge Salad with Blue Cheese
Crisp iceberg lettuce wedges topped with a creamy, tangy blue cheese dressing, smoky bacon, juicy tomatoes, and a hit of chives—classic steakhouse vibes in 15 minutes.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
Salad
1 large head iceberg lettuce
1 cup cherry tomatoes, halved (or 1-2 Roma tomatoes, diced)
6 slices bacon, cooked crisp and crumbled
1/3 cup red onion, very thinly sliced (optional)
1/4 cup chives, finely chopped (or green onion)
Extra blue cheese crumbles, for topping
Fresh cracked black pepper
Blue Cheese Dressing
1/2 cup mayonnaise
1/3 cup sour cream (or Greek yogurt for lighter)
2-4 Tbsp buttermilk, to thin
2 tsp lemon juice (or white vinegar)
1/2 tsp garlic powder
1/4 tsp salt (start small—blue cheese is salty)
1/4 tsp black pepper
3/4 cup blue cheese crumbles, divided (some mashed in, some left chunky)
Get Recipe Ingredients
Instructions
Make the dressing:
In a bowl, whisk mayo, sour cream, 2 Tbsp buttermilk, lemon juice, garlic powder, salt, and pepper.
Mash about 1/2 cup blue cheese into the dressing for flavor, then fold in the remaining 1/4 cup to keep it chunky. Add more buttermilk until it’s drizzle-able.
Prep the lettuce:
Remove any wilted outer leaves. Cut the iceberg into 4 wedges through the core so each wedge holds together. Pat the cut sides dry.
Assemble:
Place a wedge on each plate. Spoon or drizzle dressing over the top. Add tomatoes, bacon, onion (if using), chives, and extra blue cheese crumbles. Finish with black pepper.
Serve immediately while the lettuce is crisp.
Notes
Cooking Tips
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Keep it crisp: Chill the iceberg for 30 minutes and dry it well before cutting—water makes dressing slide off.
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Best texture: Use chunky blue cheese dressing (some mashed + some left whole).
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Restaurant-style plating: Add dressing first, then toppings so they stick instead of rolling off.
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Make-ahead: Dressing keeps 4–5 days in the fridge. Cut lettuce only when ready to serve.
Variations
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Steakhouse Deluxe: Add diced avocado, hard-boiled egg, and a sprinkle of cracked pepper + flaky salt.
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Buffalo Wedge: Toss bacon with a little buffalo sauce and add celery + extra blue cheese.
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Lighter Dressing: Swap mayo for half Greek yogurt (or use all Greek yogurt + a drizzle of olive oil).
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No Buttermilk: Use milk + a squeeze of lemon, or thin with water and extra lemon.
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Add Crunch: Top with toasted walnuts/pecans or crispy fried onions.
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Swap Cheese: Use gorgonzola or feta if you want a milder bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (5 minutes if cooking bacon)
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 650mg
- Fat: 38g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 10g
