Crisp Wedge Salad (With Homemade Ranch)

Name: Crisp Wedge Salad (With Homemade Ranch)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 head iceberg lettuce (cut into wedges); 1 cup cherry tomatoes (halved); 4 eggs (hard boiled and quartered); 6 slices bacon (cooked and chopped); ¼ small red onion (finely chopped); 3 tablespoons chives (finely chopped); ½ cup Toasted Garlic Panko Breadcrumbs; 1 cup sour cream (or use Greek yogurt); ½ cup buttermilk (or more if you want it runnier); ⅓ cup mayonnaise; 2 tablespoons lemon juice; 2 cloves garlic (grated or more to taste); 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons kosher salt (or more to taste); 3 tablespoons dill (finely chopped or use dried)

This Wedge Salad is a classic and refreshing dish perfect for any occasion! Crisp iceberg lettuce, juicy cherry tomatoes, and savory bacon are all topped with a rich and creamy homemade ranch dressing. Serve it as a light lunch, a starter, or a side dish with any main.

Jump to Recipe

Iceberg lettuce and toppings on a platter.

Why This Recipe Works

This wedge salad is simple to make but packed with flavor! It’s a lifesaver on busy weeknights when I want something satisfying without all the fuss (and let’s be honest, who doesn’t?).

Crisp iceberg lettuce creates a cool, refreshing base that holds everything together. It’s then topped with juicy cherry tomatoes, creamy hard-boiled eggs, and crispy bacon crumbles for a mix of flavors and textures.

And my secret ingredient? Toasted garlic panko breadcrumbs! They add the perfect crunch and a burst of savoriness. I like to finish everything off with homemade ranch dressing to add some creamy, tangy goodness that you won’t be able to get enough of!

Ingredients

Iceberg Lettuce: Provides a cool, crisp base with a neutral flavor. Plus, its firm texture holds up well to heavy dressings like ranch.
Cherry Tomatoes: Add a burst of sweetness and a juicy texture that perfectly contrasts with the crisp lettuce. You can also use grape tomatoes.
Hard-Boiled Eggs: These give the salad a rich, creamy element and add extra protein, making it more filling and balanced.
Bacon: Bacon crumbles add a savory, smoky flavor with a satisfying crunch.
Red Onion: For a sharp, zesty bite that cuts through the richness of the dressing and bacon.
Chives: Chives bring a fresh, mild onion flavor and add a pop of color to the salad.
Toasted Garlic Panko Breadcrumbs: Provide the perfect crunch with a hint of garlic. I use my homemade toasted garlic panko breadcrumbs, but you can opt for store-bought.
Homemade Ranch: I like to keep my ranch simple. It starts with sour cream, buttermilk, and mayonnaise, then it’s seasoned with fresh lemon juice, garlic (fresh and powdered), onion powder, fresh dill, and salt.

Instructions

Make the Dressing: In a mixing bowl, combine the sour cream, buttermilk, mayonnaise, lemon juice, grated garlic, garlic powder, onion powder, salt, and finely chopped dill. Whisk the ingredients together until smooth and well combined.
Cook the Bacon: Cut the bacon into 1-inch pieces. In a skillet over medium heat, cook the bacon for 8-10 minutes until it’s crispy. Transfer it to a paper towel-lined plate.
Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring it to a boil over medium-high heat, then reduce the heat to a simmer for 10 minutes. Once done, transfer the eggs to an ice bath to cool for 5 minutes. Peel and quarter the eggs.
Toast the Panko: Cook the panko breadcrumbs and set them aside to cool.
Cut the Lettuce: Cut the iceberg lettuce head in half, then cut each half into two wedges. Place the wedges on a large serving platter.
Assemble & Serve: Drizzle some ranch dressing over each wedge. Top with halved cherry tomatoes, quartered eggs, chopped bacon, and chopped red onion. Drizzle more dressing over your wedge salad, then sprinkle with chopped chives and toasted garlic panko breadcrumbs before serving!

Substitutions & Variations

Lettuce: While iceberg lettuce is traditional, you can substitute it with romaine or butter lettuce for a different texture and flavor in your wedge salad.
Protein: In addition to eggs and bacon, you can add some grilled chicken to make the salad more substantial and protein-packed.
Dressing: For a lighter version, use Greek yogurt in place of sour cream and reduce the mayonnaise. You can also add fresh herbs like parsley or chives for added flavor.
Vegetarian: Omit the bacon and substitute with roasted chickpeas or smoked almonds.
Cheese: Crumble blue cheese or feta on top for a tangy, creamy contrast.
Gluten-Free: If you prefer a gluten-free option, use gluten-free panko breadcrumbs or omit them entirely.
Spicy: Add a pinch of cayenne pepper or smoked paprika to the dressing for a kick.

Storing

If you end up with leftovers or are preparing your wedge salad in advance, follow these simple storage guidelines:

Fridge: Store the components in airtight containers in the refrigerator for up to 2 days. Keep the lettuce wedges, dressing, and toppings separate to maintain their textures.
Prep Ahead: You can prepare the bacon, eggs, and toasted breadcrumbs up to a day in advance and the dressing up to five days in advance. Store each component separately and assemble the salad just before serving.

Expert Tips

Extra Crisp Lettuce: For the crispiest lettuce, store the wedges in ice water for 10 minutes before assembling the salad.
Dry the Lettuce: After washing, ensure the lettuce is thoroughly dried to prevent the dressing from becoming watery. Use a salad spinner or pat it dry with paper towels.
Perfect Eggs: For perfectly hard-boiled eggs, start with cold water and bring them to a gentle boil. Immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier.
Chill the Salad: For the best flavor, serve your wedge salad slightly chilled. This makes it extra crispy and maintains the freshness of the toppings.

FAQs

How do I keep the bacon crispy?

Cook the bacon until it’s extra crispy, and drain it well on paper towels. Store it separately from the salad, adding it just before serving to maintain its crispness.

How do I prevent the onion from overpowering the salad?

If you don’t like the sharp flavor of red onion, you can soak your chopped onion pieces in cold water for 10 minutes before adding them to the salad. This will mellow the flavor out while still adding a nice crunch.

What other dressings can I use besides ranch?

Blue cheese dressing is a classic alternative! You can also try balsamic vinaigrette or a simple lemon and olive oil dressing for a lighter option.

If you enjoyed this wedge salad recipe, feast your eyes on some more classic salads like these:

If you try this Wedge Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!