I found a fresh take on the wedge salad and I really enjoyed how it transforms the classic into something easier and more satisfying to eat. The crunch of the lettuce, the juiciness of the tomatoes and the bold punch of blue cheese all come together in one bowl. Chopped Wedge Salad

Why You’ll Love This Recipe

I love how this riff takes all the familiar flavors of a wedge salad and makes them even better. Because everything is chopped, every bite gives me crisp lettuce, sweet-tomato bursts, and creamy blue cheese. The dressing feels homemade and fresh, which makes the whole salad feel elevated yet still simple to throw together.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 head iceberg lettuce (approximately 6–8 cups chopped)
2 cups cherry tomatoes, halved
½ cup thinly sliced red onion (about ½ a medium onion)
4 ounces blue cheese, crumbled
For the dressing: ½ cup mayonnaise, ½ cup sour cream, 2–3 tablespoons buttermilk (or milk), 2 tablespoons lemon juice, 2 teaspoons rice wine vinegar, 3 ounces blue cheese, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh parsley, salt & pepper to taste

Directions

Remove the core from the head of iceberg lettuce. Wash and dry the leaves, then chop into bite-sized pieces and place into a large salad bowl.
Halve the cherry tomatoes and thinly slice the red onion. Add both to the bowl with the chopped lettuce.
Crumble the blue cheese and add it to the salad bowl.
In a separate bowl, prepare the dressing: combine mayonnaise, sour cream and buttermilk (or milk) until smooth. Add the lemon juice and rice wine vinegar; whisk to combine. Stir in the crumbled blue cheese and the chopped fresh herbs (dill & parsley). Season with salt and pepper.
Pour the dressing over the salad bowl and gently toss so that all the components are coated and distributed evenly.
Taste and adjust seasoning if needed. Serve immediately so that the lettuce remains crisp and the tomatoes fresh.

Servings And Timing

This recipe serves about 4 as a side salad, or 2 as a light main-course salad.
Estimated timing:

Prep time: ~10 minutes (chopping lettuce, tomato, onion)
Dressing time: ~5 minutes
Total time: ~15 minutes

Variations

Swap the blue cheese for crumbled feta or goat cheese if you prefer a milder flavor.
Make it vegetarian-friendly by omitting any meat and adding roasted chickpeas or crunchy nuts like almonds or walnuts instead.
Add extra veggies such as cucumber slices, bell pepper strips or radishes for more color and crunch.
For a lighter version, use a yogurt-based base instead of the full creamy dressing (e.g., Greek yogurt + splash of milk).
To make it a more substantial main dish, add grilled chicken strips, steak slices, or shrimp on top.

Storage/Reheating

This salad is best enjoyed fresh. If you have leftovers:

Store the dressing separately from the salad components in the fridge.
Store the chopped lettuce, tomatoes, onion and cheese in an airtight container for up to 1 day.
When ready to serve again, toss together and dress just before serving to preserve crunch and texture. Avoid dressing early if you plan to store—it will make the lettuce limp.

FAQs

1. What kind of lettuce works best?

I use iceberg lettuce for its crisp texture and that satisfying crunch. It holds up well when chopped and mixed with dressing. Romains or mixed crunchy greens could work, but the signature crunch comes from a sturdy head like iceberg.

2. Can I use a store-bought dressing instead?

Yes — you can absolutely use a high-quality blue cheese dressing from the store if you’re short on time. But I find that making the dressing myself gives better flavor, control of consistency, and freshness that lifts the salad.

3. How can I keep the salad from becoming soggy?

To keep the salad crisp, chop the lettuce just before serving, chill ingredients ahead of time, and dress only right before you serve. Also avoid heavy dressings drowning the greens — the homemade version helps keep texture intact.

4. Can I prepare parts of this ahead of time?

Yes — you can wash and dry the lettuce, halve the tomatoes and slice the onion ahead of time and keep them refrigerated. Also prepare the dressing and store it in the fridge. But I recommend dressing the salad only right before eating to preserve crunch and freshness.

5. How can I lighten this up for a healthier version?

I lighten it by using Greek yogurt or low-fat sour cream in the dressing, reducing the amount of mayonnaise, or omitting heavier toppings. Also increasing the ratio of veggies and reducing high-fat cheese helps make it feel lighter while still delicious.

Conclusion

I really enjoy making this chopped wedge salad because it captures all my favorite elements — crisp iceberg lettuce, juicy tomatoes and tangy blue cheese — while being easy to toss together and satisfying. Whether served as a side or turned into a main by adding protein, it always feels fresh, bold and worthwhile. I’m confident I’ll make it again and I hope you’ll enjoy it just as much.