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. Plain yogurt, maple syrup, and grated parmesan cheese add tang, sweetness, and richness for a perfect symphony of flavors. Next, 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 actually 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. When prepping iceberg, remove 1 to 2 layers of the outermost leaves, and 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 ice 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.

Get ready to become obsessed with your favorite new easy salad! Pair it with my Chicken Souvlaki Skewers or Grilled Lemon Chicken Breast and enjoy!

Wedge Salad

The Modern Nonna

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.

4.70 from 10 votes

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Prep Time 10 minutes mins

Servings 4

Ingredients

• 1 iceberg lettuce, quartered
• ½ cup cherry tomatoes, halved to taste
• ¼ thinly sliced red onions
• handful of fresh feta measure with your heart
• halved jalapenos are optional

Lemon Parmesan Dressing

• ½ cup olive oil
• ⅓ cup lemon juice (freshly squeezed)
• 1 tablespoon Dijon mustard
• 3 tablespoons Parmesan cheese (real Parmigiano)
• 1 clove minced garlic
• 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!

Notes

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

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

Any acidic component will work for the dressing such as white balsamic vinegar instead of lemon juice. 

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

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

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