If you’re a fan of the classic steakhouse wedge salad, you’re going to love our version – the Greek Wedge Salad! That’s right, now you can enjoy the crunch of a wedge salad with all your favorite Greek toppings at home. Crisp and refreshing, a wedge of iceberg lettuce topped with a creamy honey/yogurt dressing makes the perfect side dish for any meal or can even serve as a lunch! What you might like even more is how fool-proof this salad can be. The Greek Wedge Salad comes together quickly because you do not have to spend a lot of time prepping the greens. Fresh, delicious, and fun to eat, the Greek Wedge Salad has quickly become a family favorite.
Let’s Make A Salad
You may wonder exactly what makes a wedge salad. Just as the name implies, this simple salad is made on a wedge of iceberg lettuce. Yes, that’s really all it takes. The salad begins with a full head of lettuce washed thoroughly. Remove any outside leaves and any leaves that are wilted. Once you have removed the outside leaves, cut the lettuce in half. Then, cut each half again, leaving you with four quarters of the lettuce. Seriously, it’s that easy!
Salad Ingredients
- Iceberg Lettuce
- Tomatoes
- Cucumber
- Red onion
- Kalamata Olives
- Roasted Red Peppers
- Feta Cheese
- Dill
What Dressing Goes on the Greek Wedge Salad?
For this salad, we decided to use Greek yogurt as the base for our dressing as it adds a bit of tanginess that goes well with the sweetness of the honey. And like the classic wedge salad with its blue cheese dressing, we wanted a light creamy texture for our dressing too.
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- Greek yogurt
- Honey
- Garlic
- Lemon juice
- White vinegar
- Olive oil
- Salt & Pepper
Assembling the Salad
Place one lettuce wedge on each plate. To the top of each lettuce wedge add an even amount of tomatoes, cucumber, onion, olives, red peppers and feta cheese. Drizzle each wedge with the dressing and a sprinkle of dill. Serve immediately. We hope you will enjoy eating this salad as much as we do!
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Greek Wedge Salad
Ingredients
Salad Ingredients
- 1 head iceberg lettuce
- 1 cup grape tomatoes halved
- 1 small cucumber sliced
- ¼ cup roasted red peppers sliced
- ¼ cup red onion sliced
- ½ cup kalamata olives pitted & halved
- ¾ cup feta cheese
- 1 tbsp dill
Dressing Ingredients
- 1 cup Greek yogurt
- 1 tbsp honey
- 1 clove garlic
- 2 tsp fresh lemon juice
- 1 tbsp white vinegar
- 2 tbsp olive oil
- ½ tsp salt
- ¾ tsp pepper
Instructions
- In a blender, combine the Greek yogurt, honey, garlic, lemon juice, vinegar and olive oil and process until smooth. Season with salt and pepper and set aside.
- Wash the lettuce thoroughly. Remove any outside leaves, and any leaves that are wilted. Cut the lettuce in half, and then cut each half again, leaving you with four quarters of the lettuce.
- Top each of the lettuce wedges with an even amount of tomatoes, cucumber, onion, olives, red peppers and feta cheese. Drizzle each wedge with the dressing and a sprinkle of dill. Serve immediately.
