If you’re on the hunt for a salad that’s both classic and bursting with bold flavors, the Blue Cheese Wedge Salad with Bacon, Tomatoes, and Balsamic Glaze Recipe has got you covered. This vibrant dish takes the humble iceberg lettuce wedge to a whole new level with creamy homemade blue cheese dressing, smoky crispy bacon, bright cherry tomatoes, and a sweet tangy balsamic glaze that ties everything together perfectly. It’s a divine combination of creamy, crunchy, salty, and fresh that’s sure to wow anyone lucky enough to dig in.
Ingredients You’ll Need
Gathering the right ingredients is simpler than you might think, and each one plays a vital role in making this salad truly exceptional. From the rich blue cheese to the crunchy bacon and fresh herbs, every element adds texture, flavor, or a pop of color to this timeless wedge salad.
- Nonfat plain Greek yogurt: Adds creaminess without heaviness, making the dressing smooth and tangy.
- Mayonnaise: Brings richness and helps thicken the blue cheese dressing for that perfect scoopable texture.
- Buttermilk: Delivers a slightly tart flavor that cuts through the richness and lightens the dressing.
- Lemon juice: Adds a fresh zesty brightness to balance the creamy elements.
- Fresh parsley: Infuses a subtle herbaceous note, enhancing overall freshness.
- Blue cheese: The star of the show, lending that unmistakable tangy, pungent bite essential for this salad.
- Iceberg lettuce: Crisp and crunchy, iceberg serves as the perfect sturdy base for the toppings and dressing.
- Bacon strips: Cooked until crispy, these provide a smoky, salty crunch that elevates every bite.
- Cherry tomatoes: Their juicy sweetness balances the saltiness and richness wonderfully.
- Fresh chives: Finely chopped to add a delicate oniony flavor and vibrant green color.
- Toasted pecans: Adds a nutty crunch that contrasts beautifully with the creamy dressing and crisp lettuce.
- Balsamic glaze: A luscious drizzle that lends a sweet and tangy finish, tying all the flavors together perfectly.
- Additional crumbled blue cheese (optional): For blue cheese lovers who want extra punch in every forkful.
How to Make Blue Cheese Wedge Salad with Bacon, Tomatoes, and Balsamic Glaze Recipe
Step 1: Whip up the Blue Cheese Dressing
Start by whisking together the nonfat Greek yogurt, mayonnaise, buttermilk, fresh lemon juice, chopped parsley, and the star ingredient—blue cheese. Stir these together until the dressing is creamy and smooth, letting the fantastic flavors meld while you prepare the rest of the salad. This homemade blue cheese dressing truly makes all the difference, offering a punch of bold flavor that can’t be beaten by store-bought versions.
Step 2: Prepare the Iceberg Lettuce Wedges
Grab a fresh head of iceberg lettuce and cut it in half lengthwise. Remove the core stem gently, then cut each half into two smaller wedges, giving you four substantial wedges perfect for plating. Iceberg lettuce’s crisp texture is essential here—its cool crunch is the ultimate contrast to the creamy dressing and tender toppings.
Step 3: Drizzle with Blue Cheese Dressing
Place each iceberg wedge flat on a plate and generously drizzle with your homemade blue cheese dressing. Don’t be shy here—this is where the salad starts to get truly irresistible, as the dressing seeps into the lettuce’s nooks and crannies.
Step 4: Add Bacon, Tomatoes, Chives, and Pecans
Now it’s time to pile on the yum factors. Scatter crisp chopped bacon pieces along the wedges for that smoky, salty twist. Add in bright cherry tomatoes, sliced or chopped, to introduce juicy bursts of freshness. Sprinkle finely chopped chives for a hint of delicate onion flavor, and toss on toasted pecans for a crunchy nutty contrast that makes every bite interesting and delicious.
Step 5: Drizzle the Balsamic Glaze and Garnish
The final flourish is a slow drizzle of balsamic glaze over the top. Its sweet tang cuts through the rich blue cheese dressing and smoky bacon, tying the whole salad together with a perfect balance of flavors. If you’re a true blue cheese fan, an additional sprinkle of crumbled blue cheese as a garnish will elevate this dish even more. Serve immediately for the best crunch and freshness.
How to Serve Blue Cheese Wedge Salad with Bacon, Tomatoes, and Balsamic Glaze Recipe
Garnishes
Beyond the basic toppings, you can garnish your wedge salad with thinly sliced radishes for a peppery crunch or fresh basil leaves for a sweet, aromatic lift. A sprinkle of cracked black pepper or a hint of smoked paprika on top also adds a subtle depth of flavor that complements the blue cheese beautifully.
Side Dishes
This wedge salad shines wonderfully alongside grilled steaks, roasted chicken, or even crispy fried fish for a hearty meal. Serve it with crusty bread or buttery garlic rolls to soak up any extra blue cheese dressing and balsamic glaze left on your plate. For a vegetarian option, roasted portobello mushrooms make a hearty companion to this salad.
Creative Ways to Present
For an elegant dinner party, try plating the salad wedges on a large platter arranged like slices of a cake, then drizzle the dressing and glaze over the entire dish for a stunning centerpiece. You could also transform the wedge into mini salad cups by separating smaller iceberg leaves and layering all the toppings inside, perfect for easy individual serving at a cocktail event.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though unlikely!), store the iceberg wedges separately from the toppings and dressing to avoid sogginess. Keep the bacon, tomatoes, chives, and pecans in an airtight container in the fridge. Dress the salad freshly before serving to maintain that satisfying crunch and fresh flavor.
Freezing
This salad really shines best fresh, especially due to the crunchy iceberg and creamy dressing. Freezing is not recommended as it would ruin the texture of the lettuce and cause the dressing to separate upon thawing.
Reheating
Since this is a fresh salad, reheating isn’t necessary or advised. Focus on enjoying it fresh for the crisp contrast and bold flavors that make the Blue Cheese Wedge Salad with Bacon, Tomatoes, and Balsamic Glaze Recipe so special.
FAQs
Can I use other types of lettuce for this recipe?
While iceberg lettuce is traditional for wedge salads because of its sturdy crunch and mild flavor, you can experiment with romaine or butter lettuce if you prefer. Just keep in mind these alternatives are generally softer and may not hold up as well with the heavy toppings and dressing.
How do I make the balsamic glaze at home?
To make a simple balsamic glaze at home, simmer balsamic vinegar over medium-low heat until it reduces by half and thickens into a syrupy consistency. This homemade version adds wonderful natural sweetness and tang that complements the salad perfectly.
Is there a way to make this recipe vegetarian?
Absolutely! Simply omit the bacon and consider adding extra toasted nuts or crispy fried shallots for that salty crunch. You can also add grilled vegetables like zucchini or roasted mushrooms to boost the texture and flavor.
Can I use pre-made blue cheese dressing for this salad?
You certainly can, but making the dressing from scratch as outlined in the Blue Cheese Wedge Salad with Bacon, Tomatoes, and Balsamic Glaze Recipe will give you a fresher, more vibrant flavor that can’t be beaten. Plus, you can control the creaminess and tang perfectly.
What can I substitute for buttermilk if I don’t have any?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/4 cup of milk with 1/2 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using in the dressing for that same tangy flavor.
Final Thoughts
There’s just something so satisfying about biting into a Blue Cheese Wedge Salad with Bacon, Tomatoes, and Balsamic Glaze Recipe that’s perfectly balanced with creamy, crunchy, salty, and sweet elements. It’s the kind of dish that feels indulgent and fresh all at once, perfect for entertaining friends or brightening up a weeknight dinner. Trust me, once you try this salad, it might just become one of your favorite go-to recipes too.
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Blue Cheese Wedge Salad with Bacon, Tomatoes, and Balsamic Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
This classic Wedge Salad is a refreshing and crunchy appetizer perfect for any occasion. Featuring crisp iceberg lettuce wedges topped with a creamy homemade blue cheese dressing, crispy bacon, fresh herbs, cherry tomatoes, toasted pecans, and finished with a drizzle of sweet balsamic glaze, this salad offers a perfect balance of textures and bold flavors in every bite.
Ingredients
Blue Cheese Dressing
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 4 ounces blue cheese
Salad
- 1 head iceberg lettuce
- 4 strips bacon, cooked crispy and chopped
- 1/4 cup chopped cherry tomatoes
- 1/4 cup fresh chives, finely chopped
- 1/4 cup toasted pecans
- Additional crumbled blue cheese for garnish (optional)
- Balsamic glaze, for drizzling
Instructions
- Prepare the Blue Cheese Dressing: In a small mixing bowl, combine the nonfat plain Greek yogurt, mayonnaise, buttermilk, lemon juice, chopped fresh parsley, and blue cheese. Whisk or stir well until all ingredients are fully incorporated into a creamy dressing. Set aside.
- Prepare the Lettuce Wedges: Cut the iceberg lettuce head in half lengthwise, then cut off the stem. Place the halves cut side down on a cutting board and cut each half again in half to create four evenly sized wedges.
- Assemble the Salad: Place each lettuce wedge on individual serving plates. Generously drizzle the prepared blue cheese dressing over each wedge to coat the lettuce.
- Add Toppings: Sprinkle the chopped crispy bacon, chopped cherry tomatoes, finely chopped fresh chives, toasted pecans, and additional crumbled blue cheese over the dressed wedges for added texture and flavor.
- Finish and Serve: Drizzle a small amount of balsamic glaze over the top of each salad wedge for a tangy-sweet finish. Serve the salad immediately to maintain the crispness of the lettuce.
Notes
- For a vegetarian option, omit bacon and substitute with toasted walnuts or extra pecans.
- Make the blue cheese dressing in advance and refrigerate for up to 2 days to enhance flavors.
- Ensure the iceberg lettuce is very cold and fresh for the best crunch.
- To toast pecans, bake them on a baking sheet at 350°F (175°C) for 5-7 minutes until fragrant.
- Balsamic glaze can be store-bought or homemade by reducing balsamic vinegar until syrupy.
