Description

A crisp and refreshing wedge salad featuring crunchy iceberg lettuce, juicy cherry tomatoes, hard-boiled eggs, crispy bacon, and toasted garlic panko breadcrumbs, all drizzled with a creamy homemade ranch dressing. This classic salad is perfect as a hearty appetizer or a light meal.

Ingredients

Scale

Salad 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

Homemade Ranch Dressing

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

Make the Homemade Ranch Dressing: In a bowl, combine sour cream, buttermilk, mayonnaise, lemon juice, grated garlic, garlic powder, onion powder, kosher salt, and chopped dill. Mix thoroughly until smooth and well combined. Set aside to let the flavors meld.
Cook the Bacon: Cut the bacon into 1-inch pieces. In a pan over medium heat, cook the bacon until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat and set aside.
Prepare the Hard-Boiled Eggs: Boil the eggs for 10 minutes. Once cooked, transfer them to an ice bath for 5 minutes to cool and stop cooking. Peel the eggs carefully and cut each into quarters.
Toast the Panko Breadcrumbs: In a dry skillet over medium heat, cook the panko breadcrumbs until they turn golden brown and crispy. Stir frequently to prevent burning. Remove from heat and let cool.
Assemble the Wedge Salad: Cut the iceberg lettuce in half, then cut each half into 4 wedges. Arrange the wedges on a large platter. Drizzle some of the homemade ranch dressing over the wedges.
Add Toppings: Evenly distribute cherry tomatoes, quartered eggs, crispy bacon, and finely chopped red onion over the lettuce wedges.
Finish the Salad: Drizzle more ranch dressing on top of the salad. Sprinkle chopped chives and toasted garlic panko breadcrumbs over everything for added flavor and texture.
Serve: Serve immediately with extra ranch dressing on the side for dipping or additional drizzling. Enjoy your crisp wedge salad!

Notes

You can substitute sour cream with Greek yogurt for a tangier and lower-fat dressing.
If you prefer a thinner dressing, add more buttermilk gradually to achieve desired consistency.
For a vegetarian version, omit bacon or replace it with smoked tempeh or mushrooms.
Use fresh dill for a brighter herb flavor; dried dill is acceptable if fresh is unavailable.
To make the salad gluten-free, use gluten-free breadcrumbs or omit them altogether.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: wedge salad, iceberg lettuce salad, homemade ranch dressing, crispy bacon salad, hard boiled eggs salad, garlic panko breadcrumbs, easy salad recipe