Dinner

Crisp Wedge Salad with Homemade Ranch and Toasted Garlic Panko Breadcrumbs Recipe

ByBen Miller October 20, 2025October 20, 2025

Introduction

Crisp Wedge Salad with Homemade Ranch is a classic, refreshing dish perfect for any occasion. This salad combines crunchy iceberg lettuce with savory bacon, creamy hard-boiled eggs, and a flavorful homemade ranch dressing. It’s an easy way to impress guests or enjoy a satisfying meal at home.

The dish shows a white platter filled with six wedge-shaped layers of crisp pale green lettuce leaves arranged in a circular pattern, each topped with bright red halved cherry tomatoes, golden-brown crumbled bacon, finely chopped red onions, and sprinkled chives. Drizzled generously over all the wedges is a creamy white dressing creating a contrast with the vibrant toppings. Around the large platter are small white bowls holding finely chopped red onions, golden crunchy crumbs, and chives, with a small glass jug of creamy dressing nearby, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head iceberg lettuce (cut into wedges)
1 cup cherry tomatoes (halved)
4 eggs (hard boiled and quartered)
6 slices bacon (cooked and chopped)
¼ small red onion (finely chopped)
3 tablespoons chives (finely chopped)
½ cup toasted garlic panko breadcrumbs
1 cup sour cream (or use Greek yogurt)
½ cup buttermilk (or more if you want it runnier)
⅓ cup mayonnaise
2 tablespoons lemon juice
2 cloves garlic (grated or more to taste)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt (or more to taste)
3 tablespoons dill (finely chopped or use dried)

Instructions

Step 1: In a bowl, combine sour cream, buttermilk, mayonnaise, lemon juice, grated garlic, garlic powder, onion powder, kosher salt, and dill. Mix well until smooth. Set the homemade ranch dressing aside.
Step 2: Cook the bacon pieces over medium heat until crispy. Drain on a paper towel-lined plate and set aside.
Step 3: Hard boil the eggs by placing them in boiling water for 10 minutes. Transfer to an ice bath for 5 minutes, then peel and quarter them.
Step 4: Toast the garlic panko breadcrumbs in a dry skillet over medium heat until golden and fragrant. Let them cool.
Step 5: Cut the iceberg lettuce into halves, then each half into 4 wedges. Arrange the wedges on a large platter.
Step 6: Drizzle some of the homemade ranch dressing over the lettuce wedges. Top with halved cherry tomatoes, quartered eggs, cooked bacon, and finely chopped red onions.
Step 7: Drizzle more dressing over the top, sprinkle with chopped chives and toasted garlic panko breadcrumbs. Serve with extra dressing on the side. Enjoy!

Tips & Variations

For a lighter dressing, substitute the sour cream with Greek yogurt and use low-fat buttermilk.
Add a handful of crumbled blue cheese for extra flavor in the dressing or on the salad.
Swap out the toasted garlic panko breadcrumbs for crushed toasted nuts like pecans or walnuts for a crunchy twist.
If you prefer, substitute bacon with smoked turkey bacon or omit for a vegetarian option.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 5 days. Keep the salad components separate to maintain freshness—lettuce and toppings in a sealed container for 1-2 days. Reheat bacon briefly in a skillet or microwave if needed, but the salad is best served fresh.

How to Serve

A wedge salad served on a white plate with a dark rim, placed on a white marbled surface. The base layer consists of a thick wedge of pale green iceberg lettuce showing crisp, layered texture. On top, there are chopped red cherry tomatoes and pieces of hard-boiled egg with white and yellow yolk visible. Scattered around are crispy bacon bits adding a reddish-brown crunchy texture. The salad is drizzled generously with creamy white dressing with small green herb flecks. Crumbled toppings, possibly fried onions or nuts, add a light golden brown crunch spread evenly over the salad. In the background, a glass container with more creamy dressing is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ranch dressing ahead of time?

Yes, the homemade ranch dressing can be prepared up to 5 days in advance and stored in the refrigerator. This actually helps the flavors meld together for a richer taste.

How do I keep the iceberg lettuce crisp?

To maintain crispness, wash and dry the lettuce thoroughly before cutting into wedges. Store it wrapped in paper towels inside a sealed container or plastic bag in the fridge until ready to assemble.