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–+ servings
Three Wedge Salads are topped with cherry tomatoes, red onion slices, crumbled feta cheese, and chopped herbs, served on a white oval plate. The fresh and colorful Wedge Salad stands out under bright lighting.
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4.89 from 17 reviews

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.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: iceberg lettuce, lettuce, salad, side dish, wedge salad
Servings: 4
Author: The Modern Nonna

Equipment

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
  • ⅓ 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

[adthrive-in-post-video-player video-id="cehkSMlP" upload-date="2025-02-15T00:00:00.000Z" name="Wedge Salad" description="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."]

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
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