Wedge Salad

4.62 from 13 votes

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This wedge salad with creamy lemon parmesan dressing is the quickest, lightest dish. Thick wedges of crisp iceberg lettuce get smothered in a creamy, tart dressing that is downright chuggable 😉. Plain yogurt, maple syrup, and grated parmesan cheese add tang, sweetness, and richness for a perfect combination of flavors. Then, we top the salad with freshly crumbled feta (never pre-crumbled, please), cherry tomatoes, thinly sliced red onion, and jalapeños.

I love salads like this, that have a lot of volume but are also really light and refreshing. Iceberg lettuce is low in fiber and high in water content, which makes it a great choice for the base of a summer salad.

Why You’ll Love Wedge Salad

You’ll love this wedge salad for its perfect blend of crisp freshness and creamy dressing. The iceberg lettuce, with its high water content, provides a refreshing base, while the creamy lemon parmesan dressing, made with plain yogurt, maple syrup, and grated parmesan cheese 🧀, adds nuttiness.

The blend of flavors created by the dressing, complemented by fresh feta, cherry tomatoes, thinly sliced red onion, and optional jalapeños, will have you asking for seconds. Plus, the salad’s quick and easy preparation makes it an ideal choice for a light, yet satisfying meal on any warm day.

How to Prepare Wedge Salad

🥬When prepping the iceberg, first remove 1 to 2 layers of the outermost leaves, then compost them or give them to pets. Chop the iceberg into wedges and soak in a bowl of ice water.

🧊The ice water helps release any dirt hidden in the lettuce layers and gets the leaves even crisper. You can also add the sliced red onion to the iced water to help mellow the onion flavor.

🌶️Be sure to rinse and dry the lettuce and onion well. The jalapeños are completely optional, but as they’re growing like weeds this time of year, I couldn’t resist adding a few from my garden. They add a nice spicy counterbalance to the creamy feta and dressing.

Nonna’s Tip🧀

Use good quality parmesan. I use a real block of Parmigiano Reggiano and grate it. Authentic Parmigiano will have a stamp on the rind. 

Wedge Salad Substitutions and Variations

Get ready to put your own spin on this classic wedge salad. With a range of versatile variations and substitutions, you can further tailor this salad to suit your preferences and dietary needs.

  1. If you are dairy-free, leave the yogurt out. You will still have a delicious dressing and you can also use any dairy-free alternative of choice. 
  2. Any acidic component will work for the dressing, such as white balsamic vinegar instead of lemon juice. 
  3. If you’re not a fan of feta or parmesan, you can certainly substitute it with other cheeses like blue cheese, goat cheese, or cheddar.
  4. To make this salad a more substantial meal, add protein. Grilled chicken, shrimp, bacon bits, or even tofu are equally great options.

Best Served With

Get ready to become obsessed with your favorite new easy salad! Pair it with my:

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Common Questions

How can I clean off the lettuce?

Soak the wedges in a bowl with ice water to get rid of any dirt or impurities and then let them dry on a paper towel. The ice water keeps the lettuce crisp.

What herbs can I use to enhance the salad’s flavor?

Fresh basil, parsley, cilantro, or dill can add a burst of fresh flavor to your salad.

What can I add to make this salad more substantial as a main course?

You can add grilled chicken, shrimp, bacon bits, or tofu to make the salad a heartier meal.

Can I make this salad in advance?

It’s best to prepare the dressing and chop the ingredients in advance, but assemble the salad just before serving to keep it fresh and crisp.

What can I use instead of dairy in the dressing?

If you are dairy-free, leave the yogurt out. But you will still have a delicious dressing. You can also use any dairy-free alternative of choice. 

Can I use a different type of lettuce for this salad?

Absolutely! While iceberg lettuce is traditional, you can use romaine, butter lettuce, or your favorite leafy greens instead.

What type of cheese should I use?

Use good quality parmesan. I use a real block of Parmigiano Reggiano and grate it. Authentic Parmigiano will have a stamp on the rind.  

Should I remove the core of the iceberg?

I don’t remove the core, I cut right through it so that the wedges stay together. 

Wedge Salad

This wedge salad with creamy lemon parmesan dressing is the quickest, lightest dish. Thick wedges of crisp iceberg lettuce get smothered in a creamy, tart dressing that is downright chuggable.
4.62 from 13 votes
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients 

  • 1 iceberg lettuce, quartered
  • ½ cup cherry tomatoes, halved
  • ¼ red onions , thinly sliced
  • feta cheese, measure with your heart
  • jalapenos, optional

Lemon Parmesan Dressing

  • ½ cup olive oil
  • cup lemon juice , freshly squeezed
  • 1 tablespoon Dijon mustard
  • 3 tablespoons Parmesan cheese
  • 1 clove garlic, minced
  • 1 tablespoon maple syrup
  • salt, to taste
  • ½ cup plain yogurt , any you enjoy

Instructions 

  • Note: this recipe makes a lot of dressing which I store in the fridge as I don't use it all. Feel free to use as much as you like and refrigerate the rest.
  • I remove the two outer leaves of the lettuce and cut it in half. Cut those halves in half and gently soak them in ice water for a few minutes.
  • Take it out of the water and let it dry on paper towel or gently pat it dry.
  • Arrange the 4 wedges onto a large plate.
  • Make the dressing by combining all of the ingredients in a mason jar or measuring glass. Stir the dressing and taste and adjust for salt.
  • Pour a little bit of the dressing over the wedges, add the cherry tomatoes, onions, jalapenos (if any), and crumble the feta on top.
  • Drizzle on some extra dressing and enjoy!

Video

Notes

Use good quality parmesan. I use a real block of Parmigiano Reggiano and grate it. Authentic Parmigiano will have a stamp on the rind.  
I don’t remove the core, I cut right through it so that the wedges stay together. 

Nutrition

Calories: 318kcal, Carbohydrates: 12g, Protein: 4g, Fat: 29g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 7mg, Sodium: 133mg, Potassium: 333mg, Fiber: 2g, Sugar: 8g, Vitamin A: 831IU, Vitamin C: 17mg, Calcium: 120mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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12 Comments

  1. 5 stars
    Wow, this is the first recipe from you that I made and it was awesome. Easy to make, but had tona of flavours. Now, I am bookmarking other recipes. Thanks a lot and keep em coming!