Fresh and tasty grilled wedge salad elevates the classic version with crispy, flavorful grilled lettuce, because grilling makes everything better!
The pretty knife-and-fork wedge salad looks fancy on the plate, and this version takes it up another notch by brushing the wedges with oil and grilling them to bring out the flavor.
Ingredients
Classically, a wedge salad uses blue cheese crumbles and a drizzle of blue cheese dressing, but I used a mix of shredded cheese and ranch instead to fit flavor preferences in my family. Use what you like!
- iceberg lettuce
- olive oil
- ranch dressing
- cherry tomatoes
- colby jack shredded cheese
- crumbed, crispy bacon
See recipe card for quantities.
Step By Step Instructions
- Step 1: Cut lettuce into wedges
- Step 2: Brush wedges with olive oil.
- Step 3: Press onto hot grill, rotating so that each side gets grill marks.
- Step 4: Plate wedges and add toppings.
Substitutions
As with most salads, you can change out dressings and toppings to fit your individual taste. The grilled iceberg lettuce will go with just about any flavor combination you can dream up.
- Dressing - use the classic choice of blue cheese dressing instead of ranch, or any dressing you want
- Cheese - crumbled blue cheese is the classic wedge salad choice, but use whatever you have. You can add some fresh tangy parmesan as well.
Want something a little more fancy? Try my chili lime and roasted shrimp salad!
Make Ahead
Grilled wedge salad is best when served immediately after preparing. If you need to make it ahead of time, go ahead and prep all of your toppings such as cooking the bacon, chopping the tomatoes and lettuce, etc, and then at the last minute grill the wedges and add the toppings.
You can refrigerate any leftovers. I recommend consuming any leftovers within one day for best quality.
FAQ
Eating a grilled wedge salad is a two-utensil type of situation. Grab both a knife and a fork and dig right in.
If you're going for a beautiful presentation for your salad course, a wedge salad is the way to go! There's nothing prettier than a solid chunk of lettuce dotted with colorful, flavorful toppings and drizzled with a rich dressing.
Grilled Wedge Salad
Chunks of iceberg lettuce brushed with oil and grilled, putting a fun twist on a classic salad.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- 1 head iceberg lettuce
- olive oil, just enough for brushing
- ⅔ cup ranch dressing, more or less to taste
- ½ cup crispy bacon, chopped
- ½ cup shredded colby jack cheese
- ⅔ cup chopped cherry tomatoes
Instructions
- After rinsing lettuce and removing outer leaves, cut into 4 large wedges.
- Brush wedges with olive oil. Place on hot grill or grill pan and grill until pretty marks appear. Rotate to grill all flat edges.
- Top warm wedges with bacon, tomatoes, cheese, and ranch dressing. Serve immediately.
Notes
Use any different combinations of dressing or shredded cheese that you want.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Appetizer
- Method: Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1 wedge
- Calories: 430
- Sugar: 6g
- Sodium: 1147mg
- Fat: 35g
- Carbohydrates: 10g
- Fiber: 2.5g
- Protein: 17g
- Cholesterol: 58mg
You can use the photo below for pinning to Pinterest!
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