Wedge Salad with Blue Cheese
Updated Jan 29, 2026
This classic wedge salad with blue cheese uses cold iceberg lettuce, an easy blue cheese dressing, and simple toppings for a steakhouse-style salad at home.
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Love a good wedge salad!
Every time I see a wedge salad with blue cheese on a restaurant menu, I have a little internal argument about paying $12 for a quarter of an iceberg. It’s almost funny when you do the math, especially when a $3–4 head of organic lettuce at the store turns into four solid salads at home. Literally all I need to make it is iceberg lettuce, a creamy homemade blue cheese dressing, and a handful of tomatoes and onions spooned over the top. I usually make this when I want a steakhouse-style salad without feeling slightly annoyed at the bill. It comes together fast, looks great on the plate, and feels a little indulgent even though it’s basically just lettuce with a really good dressing.
Happy Cooking!
– Yumna
Wedge Salad with Blue Cheese Ingredients
- Iceberg lettuce: One large head, with the outer leaves removed and cut into four wedges. Keep it cold for the best crunch.
- Cherry tomatoes: Quartered. Grape tomatoes or diced Roma tomatoes work just as well.
- Red onion: Finely diced. You can soak it briefly in cold water if you want to mellow the bite.
- Blue cheese: Crumbled. Use a block and crumble it yourself if possible; it has better texture than pre-crumbled.
- Salt and pepper: Season to taste right before serving.
- Chives or parsley: Optional, just for garnish.
- Homemade blue cheese dressing: Made with blue cheese, sour cream, Greek yogurt, lemon juice, hot sauce, and Worcestershire sauce. If you want it thinner, add a splash of water or milk.
How to Make Wedge Salad with Blue Cheese
Wedge Salad with Blue Cheese Dressing
Video
Ingredients
- 1 large head iceberg lettuce the outer leaves removed, cut into 4 wedges
- ⅓ pint cherry tomatoes quartered
- ¼ cup red onions diced
- 4 ounces crumbled blue cheese
- Salt and pepper to taste
- Chives or parsley, for serving
Dressing
- 4 ounces crumbled blue cheese plus more for topping
- ¼ cup sour cream
- ¼ cup greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Instructions
- In a bowl, combine the salad dressing ingredients and whisk to combine.
- Place each wedge of lettuce on a small salad plate. Gently spoon the dressing over each wedge. Add the tomatoes, onions and extra crumbled blue cheese on top and season with salt and pepper to taste. Enjoy immediately.
Equipment
Notes
- My Top Tip: Remove the outer leaves of your lettuce. These can be tougher to eat and less fresh!
- Storage: Store any leftovers in an airtight container for up to 3 days. It’s best to store the salad ingredients separately from the dressing so that it doesn’t get soggy.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Cut your tomato and onion into small pieces. This way, you’ll get a bite of everything at the same time.
- Cut your lettuce in quarters through the core. This will keep each wedge intact (for the best presentation).
Serving Ideas
- Serve with steak. Wedge salad is a steakhouse classic! So try playing your salad with my cast iron skillet steak, my pan-seared steaks with butter sauce, or my garlic butter steak bites.
- Add potatoes. To round out your steakhouse meal, try enjoying this wedge salad (plus meat) with roasted parmesan potatoes, air fryer potatoes, or baked potato wedges.
- Plate with seafood. If you’re not big on red meat, try serving this salad with grilled shrimp, garlic butter shrimp, or sheet pan salmon.
Comments
Looks so yummy! If your not a huge fan of blue cheese, think you could replace the cheese with feta and still taste great?
Thank you! Yes – if you absolutely hate blue cheese, use feta cheese instead!