I love a chopped wedge salad! It has all the classic wedge salad flavors—crisp iceberg, juicy tomatoes, crunchy bacon and chives—tossed with a bright blue cheese vinaigrette. So delicious and easy to make.
Perfect for summer.
This chopped wedge salad captures everything you want from a traditional wedge but in a chopped, tossable format. It’s crunchy, refreshing, and full of texture.
Chopped salads are the reason I actually enjoy salads—each bite usually has a little bit of everything, which is incredibly satisfying. This version is simple: iceberg lettuce, cherry tomatoes, crisp bacon and blue cheese. Fresh herbs and the vinaigrette bring it all together.
The traditional wedge often comes with a creamy blue cheese dressing, but I prefer something lighter in the summer. A blue cheese vinaigrette adds tang and brightness without weighing the salad down.
I made a vinaigrette that includes blue cheese crumbles, so when it’s shaken and mixed it develops a slightly creamy, emulsified texture. Fresh herbs in the dressing add a cool, summery note.
Truly perfect.
The vinaigrette keeps the salad light and helps the bacon and iceberg stay crisp—not drenched in heavy dressing. The balance of acidity from the vinegar, the savory blue cheese, and the herbs is fantastic. I could almost drink this dressing with a spoon.
One of the nicest things about this salad is how easy it is to get even pieces. Bacon is crumbled, iceberg breaks into bite-sized pieces as you slice, and cherry tomatoes just need quartering or halving depending on size. Toss everything in a bowl, dress, and it’s ready.
On a hot day this can be a whole dinner. It’s also an excellent BBQ side or potluck dish—just dress it right before serving so the greens stay crisp.
The vinaigrette yields a bit extra and is versatile—use it on chicken, steak, roasted vegetables, pasta salads, or grilled bread.
Chopped Wedge Salad
Chopped Wedge Salad
4
30 mins
30 mins
Ingredients
- 8 slices bacon, chopped
- 1 head iceberg lettuce, chopped
- Kosher salt and pepper
- 2 cups cherry tomatoes, chopped
- 1/3 cup crumbled blue cheese
- 1 tablespoon chopped fresh chives
Blue Cheese Vinaigrette
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1 tablespoon chopped chives
- 1 tablespoon fresh dill, chopped
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper
- 1/2 cup olive oil
- 3 to 4 tablespoons crumbled blue cheese
Instructions
- Heat the chopped bacon in a skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat is rendered. Remove with a slotted spoon and drain on paper towels.
- Chop the iceberg lettuce and place it in a large bowl. Season with a generous pinch of salt and pepper. Add the chopped cherry tomatoes, cooked bacon and 1/3 cup crumbled blue cheese. Drizzle with a few spoonfuls of the vinaigrette and toss. Finish with chopped chives.
- Serve with extra vinaigrette on the side for drizzling.
Blue Cheese Vinaigrette
- Whisk together vinegar, minced garlic, chives, dill, honey and Dijon. While whisking, stream in the olive oil until the dressing emulsifies. Stir in the blue cheese crumbles. The vinaigrette will keep in the refrigerator for 2 to 3 days.
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I could eat this every day.